This Easy Creamy Lemon Pasta is bright and zesty, with a rich, smooth sauce that’s simply irresistible. It comes together quickly, making it perfect for any weeknight dinner!
Every time I make this, I feel like a five-star chef! The fresh lemon really makes it pop, and I often add a sprinkle of parsley for a touch of color. So tasty and fun to whip up!
Key Ingredients & Substitutions
Rigatoni Pasta: I love using rigatoni for its thick shape, which holds the creamy sauce well. However, you can swap it for other short pasta like penne, fusilli, or farfalle if you prefer.
Heavy Cream: Heavy cream gives the sauce its richness. If you’re looking for a lighter option, half-and-half or whole milk can work, but it may make the sauce less creamy.
Parmesan Cheese: Freshly grated Parmesan really enhances the flavor. If you’re in a pinch, Pecorino Romano is a good alternative, or for a dairy-free version, try nutritional yeast.
Lemon: Fresh lemon juice and zest are what make this dish bright and zesty. If you don’t have fresh lemons, bottled lemon juice can substitute, but use it sparingly.
How Do You Achieve a Creamy Sauce Without Curdling?
Getting that creamy sauce just right can be tricky, but it’s all about the heat and technique. Here’s how to make it smooth:
- Use medium heat when adding cream to prevent it from boiling too fiercely, which can lead to curdling.
- Always stir continuously when adding cheese to ensure it melts evenly. This keeps the texture creamy and prevents clumping.
- If the sauce thickens too much, gradually add reserved pasta water to reach your desired consistency.
These tips will help you create a silky smooth sauce every time!
Easy Creamy Lemon Pasta
Ingredients You’ll Need:
- 12 oz rigatoni pasta (or your favorite short pasta)
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (plus extra for garnish)
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice (about 1 lemon)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This delightful pasta dish takes about 20 minutes to prepare. In just a few quick steps, you’ll have a creamy, lemony meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni pasta and cook it according to the package instructions until it’s al dente. Remember to reserve about 1/2 cup of the cooking water for later, then drain the pasta when done.
2. Prepare the Sauce:
While the pasta is cooking, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter is melted and bubbly, add the minced garlic and sauté it for about 1 minute, just until it becomes fragrant but doesn’t turn brown.
3. Make It Creamy:
Next, pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to simmer for about 2 to 3 minutes. This will help slightly thicken the cream.
4. Add Cheese & Flavor:
Reduce the heat to low and add the grated Parmesan cheese. Stir it constantly until the cheese is fully melted and the sauce is nice and smooth.
5. Add Zesty Flavor:
Now it’s time to bring in the bright flavor! Add the lemon zest and juice to the sauce. Stir everything together well, then season with salt and freshly ground black pepper to suit your taste.
6. Combine Pasta and Sauce:
Add the drained pasta to the creamy lemon sauce and toss it until all the pasta is coated evenly. If you find that the sauce is too thick, just add small amounts of the reserved pasta cooking water until you reach your desired consistency.
7. Serve and Enjoy:
Serve your creamy lemon pasta immediately! Top each serving with extra Parmesan cheese and a sprinkle of fresh chopped parsley if you like. Enjoy your meal!
FAQ for Easy Creamy Lemon Pasta
Can I Use a Different Type of Pasta?
Absolutely! While rigatoni is perfect for holding onto the creamy sauce, feel free to use any short pasta shape you like, such as penne, fusilli, or farfalle. Just adjust the cooking time according to the package instructions.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute half-and-half or whole milk for heavy cream, although the sauce may be less rich and creamy. For a dairy-free alternative, try using a plant-based cream or coconut milk, keeping in mind that this may slightly alter the flavor.
How Should I Store Leftover Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or water to help restore the creaminess and prevent it from drying out.
Can I Make This Recipe Vegan?
Yes! To make this dish vegan, substitute the heavy cream with a non-dairy cream like cashew cream or coconut cream, and replace the Parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor.
