Extreme Lemon Pasta
Brighten up your dinner table with Extreme Lemon Pasta, a bold and zesty recipe that brings citrusy freshness to every bite. This effortless dish features spaghetti luxuriously coated in a creamy lemon-butter sauce, enhanced by fragrant garlic, rich Parmesan cheese, and a delicate hint of extra virgin olive oil. Freshly juiced lemons and aromatic zest are the stars, delivering an unforgettable tangy twist that’s beautifully balanced by velvety heavy cream. Optional arugula adds a peppery touch, making it a vibrant and well-rounded delight. Ready in just 30 minutes, this quick and easy lemon pasta is perfect for weeknight dinners or elegant entertaining. Garnished with extra Parmesan and a burst of lemon zest, this dish is guaranteed to impress citrus lovers and pasta enthusiasts alike!
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Recipe Information
Ingredients
- 400 grams spaghetti (or any long pasta)
- 3 whole lemons
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 120 milliliters heavy cream
- 100 grams freshly grated Parmesan cheese
- 2 cloves garlic
- 50 grams arugula (optional)
- 1 to taste salt
- 1 to taste black pepper
- 150 milliliters pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti per the package instructions, leaving it slightly al dente. Reserve 150 milliliters of pasta water and drain the rest.
While the pasta cooks, zest two of the lemons and juice all three into separate bowls. Set aside the zest and juice.
Finely mince the garlic cloves.
In a large skillet or frying pan, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant (do not let it burn).
Reduce the heat to low and pour in the lemon juice, stirring it into the butter mixture. Add the heavy cream and mix well to combine. Simmer gently for 3-4 minutes.
Add the reserved pasta water to the skillet. Stir in the Parmesan cheese and lemon zest, whisking until the sauce is smooth and slightly thickened.
Toss the cooked pasta into the skillet, ensuring every strand is coated in the creamy lemon sauce. Cook for 1-2 minutes over low heat, allowing the pasta to absorb some of the sauce.
Season with salt and black pepper to taste. If desired, add fresh arugula to the pasta and toss briefly to wilt it.
Serve immediately, garnished with additional Parmesan cheese and a final sprinkle of lemon zest for an extra zing.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.9 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 320 mg | 25% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 177 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
