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!

My digital cookbook full of my Italian Family Recipes is available here:

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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

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Tips and Tricks:

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

Melissa Jo Real Recipes

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

How To:

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!

Creamy Lemon Pasta

My digital cookbook full of my Italian Family Recipes is available here:

My sweater: size medium, color: green: https://amzn.to/3jzcDoo

Follow me on my Socials:

Amazon Store: https://www.amazon.com/shop/melissa_jo_xo

Instagram: https://www.instagram.com/melissajorealrecipes/

Tiktok: https://vm.tiktok.com/ZMefwxmFY

Youtube: https://www.youtube.com/channel/UCqVeqVQT-x7bj-

Pinterest: https://pin.it/1ylkIzC

More Foods & Drinks you will LOVE:

Tips and Tricks:

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

Melissa Jo Real Recipes

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

How To:

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!

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