Creamy Lemon Pasta
This creamy lemon pasta recipe is simple and fast to make with everyday ingredients! The zesty lemon brightens the decadent parmesan sauce.
Ingredients
- 8 ounces rigatoni or penne uncooked
- 2 tablespoons butter
- 1/2 tablespoon flour
- 1 small clove garlic minced
- 0.25 cup chicken broth or dry white wine
- 2 teaspoons lemon juice
- 1 cup heavy cream
- 0.33 cup parmesan cheese freshly grated
- to taste salt
- to taste pepper
- optional fresh parsley for garnish
- optional extra parmesan for garnish
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for 1-2 minutes, stirring fairly often.
- Add in the garlic, followed by the broth (or wine) and lemon juice. Let it bubble for 1 minute.
- Whisk in the cream and cook it for a few minutes until the sauce has thickened up to your liking.
- Stir in the parmesan cheese and take the skillet off the heat. Season with salt and pepper as needed.
- Add the drained pasta to the skillet and toss until coated. Garnish with more parmesan and parsley if desired. Serve immediately.
Notes
This creamy lemon pasta recipe is simple and fast to make with everyday ingredients! The zesty lemon brightens the decadent parmesan sauce.