This creamy garlic lemon pasta is full of fresh flavour and is the perfect meal for those days or nights when you’re stuck with what to make. This recipe serves 2-3 people and can be halved or doubled to suit your needs. Please enjoy.
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Ingredients –
400g (14oz) – Spaghetti
1 Tbsp (20ml) – Olive Oil
1 1/2 Tbsp (21g) – Unsalted Butter
4 – Garlic Cloves, Thinly Sliced
1 – Whole Lemon, Zest Thinly Sliced
1/2 – Lemon, Juiced
1 Cup (250ml) – Thickened Cream
10g (0.35oz) – Curley or Flat Leaf Parsley, Roughly Chopped
Seasoning To Taste
Notes –
This recipe is strong on lemon so adjust it to your taste. The first time I made it, I put way too much lemon juice in (I used 1 whole lemon) and it ruined the dish. I’ve now reduced it to half and I think it’s the perfect balance. If you’re concerned, you can add the zest and cream and squeeze 1 quarter of a lemon into the sauce and adjust that way. Half a lemon works well though, so don’t worry.
#creamygarlic #pasta #cheapdinner
This Creamy Garlic Lemon Pasta serves 2-3 people and takes about 15 minutes to prepare. Here are the ingredients and instructions:
### Ingredients:
• 400g Spaghetti
• 1 Tbsp Olive Oil
• 1 1/2 Tbsp Unsalted Butter
• 4 Garlic Cloves, thinly sliced
• 1 Whole Lemon, zest thinly sliced
• 1/2 Lemon, juiced
• 1 Cup Thickened Cream (approx. 36% fat)
• 10g Parsley (Curly or Flat leaf), roughly chopped
• Seasoning to taste (Salt and Cracked Black Pepper)
### Instructions:
1. Boil the Pasta: Bring a large pot of salted water to a rolling boil and cook the spaghetti until it is al dente.
2. Prepare the Aromatics: Slice the garlic and prepare the lemon zest into thin strips and juice the lemon.
3. Create the Base: In a large pan over medium-high heat, melt the olive oil and butter. Add the garlic and a pinch of salt, frying gently for about one minute—be careful not to brown it.
4. Build the Sauce: Add the lemon zest and lemon juice to the pan, cooking for another minute to reduce slightly. Pour in the thickened cream and season with cracked black pepper. Bring to a light boil, then reduce the heat to low to allow the sauce to thicken.
5. Combine: Transfer the cooked pasta directly into the sauce. Add the parsley, fold everything together, and cook for one final minute to let the sauce coat the pasta perfectly.
6. Serve: Plate the pasta high and garnish with extra lemon zest, parsley, and freshly grated parmesan cheese.
I just finish cooking this.
It’s the middle of Holy Week right now and in my family, it’s no meat cooking until Saturday, it is tasty and so fits the requirement.
This pasta recipe will be a new fave.
Thank you for sharing.
Y’ALL COULD ACTUALLY USE A GRATER FOR THE LEMON ZEST
I added chili flakes when cooking the garlic, and I swapped out the parsley with basil and it really elevated the dish! I also added grilled lemon pepper shrimp on top, it was delicious!
The sauce never thickens for me just stays very runny