Pasta with Lemon Cream Sauce is rich, bright and sunny. This sauce would also be awesome on chicken, fish, potatoes, or other vegetables. It's so simple and delicious.
Total Time:20 minutes
Yield:4 servings 1x
8ounces linguine or pasta of your choice
2 tablespoons (1 ounce) butter
2 teaspoons garlic paste or 2 garlic cloves, chopped
1 tablespoon olive oil
Zest and juice of 1 lemon
1/2cup (150 ml) heavy or double cream
1ounce (3 tablespoons) grated Parmesan cheese
Salt and pepper to taste
Bring a pot of water to a boil, add salt, and cook your pasta according to the packet instructions.
In a skillet, melt your butter over medium low heat, then add the garlic, olive oil, and zest and juice of your lemon. Cook until fragrant.
Stir in the cream and bring it to a simmer. Allow it to bubble gently for 3-5 minutes to thicken.
Stir in the Parmesan cheese. Taste for seasoning and add salt and pepper to your liking. Turn the heat off under the sauce.
When the pasta is ready, transfer it directly from the pasta pot to the skillet with the sauce using tongs or a pasta spoon. There will be more pasta water transfered over, but we want that. Toss the pasta in the sauce, and if it needs thinning, add in a couple of spoonfuls of pasta water.