Creamy Lemon Pasta
Nice and creamy lemon dreamy is the perfect description for my delicious lemon pasta! The simplicity of flavors magnified with some lemon zest and cream to give it a little balance and richness is a family favorite! This recipe is an easy and affordable easy weeknight dinner too! I can’t wait for you to try my creamy lemon pasta!
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@melissajorealrecipes Creamy dreamy, lemon pasta! So easy to make, and absolute family, favorite! I blogged this recipe, but I’ll also drop it in the description! I hope everybody had a wonderful Christmas, and I’m wishing you all a very prosperous and happy new year! Love you! Recipe: In a skillet with high sides add olive oil and 1/2 stick of butter. Sauté zest of 2 lemons, garlic, crushed red pepper, salt, and cracked black pepper until the garlic is fragrant and translucent. Then, add the juice of 2 lemons and white wine. Bring to a boil then lower to a simmer and cover the skillet. Let it simmer covered for about 5 minutes. After 5 minutes remove the lid and add 1 cup of heavy cream and pasta water. Bring back to a boil, then lower and simmer about 5-10 minutes or until you see thicken a bit. Next, add 2 tbsp. of butter and simmer a couple minutes. Then, add spinach roughly chopped and the spaghetti to the pan. Mix together. Add Pecorino Romano cheese & toss. . Simmer on low for a few minutes or until incorporated. Serve in a big bowl and garnish with lemon slices and fresh parsley. #lemonpasta #alfredo #sauce #creamylemonpasta
Creamy Lemon Pasta Recipe
Ingredients
- 2 lemons use the zest and juice
- 6 tbsp of butter
- 2 tbsp of olive oil
- 4 cloves of minced garlic
- 1/2 tsp. of crushed red pepper
- salt & cracked black pepper to taste
- 4 oz. of white wine I used chardonnay
- 1/2 -1 lb. of spaghetti
- 1 cup of heavy cream
- about 1/2 cup of pasta water
- 2 handfuls of baby spinach rough chopped
- 1/2 cup of freshly grated Pecorino Romano cheese
Instructions
- Start a large pot of water for spaghetti. Once the water boils add lots of salt to the pot and add spaghetti. Boil until aldente. (reserve about 1 cup of pasta water before you drain)
- In a skillet with high sides add olive oil and 1/2 stick of butter. Sauté zest of 2 lemons, garlic, crushed red pepper, salt, and cracked black pepper until the garlic is fragrant and translucent.
- Then, add the juice of 2 lemons and white wine. Bring to a boil then lower to a simmer and cover the skillet. Let it simmer covered for about 5 minutes.
- After 5 minutes remove the lid and add 1 cup of heavy cream and pasta water. Bring back to a boil, then lower and simmer about 5-10 minutes or until you see thicken a bit.
- Next, add 2 tbsp. of butter and simmer a couple minutes. Then, add spinach roughly chopped and the spaghetti to the pan. Mix together. Add Pecorino Romano cheese & toss. . Simmer on low for a few minutes or until incorporated.
- Serve in a big bowl and garnish with lemon slices and fresh parsley.
- ENJOY!
Notes
- I use a great little lemon zester that works like a charm: https://amzn.to/3W1J0cW
- The sauce will thicken even after you take off the heat. Don’t worry if it seems a little loose!
- My oven proof skillet with high sides : https://amzn.to/3WIdBwD
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