Creamy lemon pasta
A recipe for silky, creamy lemon pasta made with cream, garlic and parmesan.
Servings 4 servings
Calories 877kcal
Ingredients
- 4-500 g pasta, ideally penne
- 25 g butter
- 1 tbsp oil
- 2-3 cloves garlic, grated or crushed
- 1 lemon, finely grated zest and juice
- 250 ml whipping cream (38% fat) or cooking cream
- 80 g parmesan, finely grated
- Pasta cooking water
- Salt and freshly ground pepper
- A little parsley, optional
Instructions
- Cook the pasta until al dente in a large pan of salted water.
- Meanwhile, melt the butter with the oil in a frying pan and fry the garlic for about a minute. Season with freshly ground pepper.
- Add the cream and the finely grated lemon zest, and let the sauce simmer gently while the pasta finishes cooking.
- Stir the parmesan into the sauce and season to taste with freshly squeezed lemon juice, salt and freshly ground pepper. Add a splash of the pasta cooking water to the pan as well.
- Toss the pasta thoroughly in the sauce and let it simmer for a couple of minutes until the sauce thickens slightly. Adjust the consistency with more pasta water if needed.
- Serve with a sprinkling of parsley and freshly ground pepper on top.
Nutrition
Calories: 877kcal | Carbohydrates: 96g | Protein: 25g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 425mg | Potassium: 364mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1388IU | Vitamin C: 2mg | Calcium: 310mg | Iron: 2mg