A simple sauce of lemon, butter, and a splash of cream (and some capers if you’d like) is tossed with pasta. This is perfect for lunch or as a “nest” under a protein like chicken, salmon, or shrimp.
Quick & Easy Lemon Pasta
This pasta has a zesty lemon sauce that is slightly creamy and ready by the time the pasta cooks. Lemon pasta takes 20 minutes from start to finish so it’s great as a side or a quick dinner. This dish pairs well with any mild protein like shrimp, fish, or chicken.
What’s in Lemon Pasta?
PASTA: Use whatever pasta is on hand but our preference is a delicate long pasta like spaghettini or angel hair. SAUCE: Lemon and garlic flavor this sauce and capers add a briny punch. We love capers paired with lemon (especially in Chicken Piccata). If you don’t have capers, stir in a couple of tablespoons of tapenade or chopped olives. GARNISH: Lemon pasta looks extra fancy topped with parsley. You can also garnish with a few leaves of torn basil, freshly ground black pepper, and parmesan or crumbled feta cheese.
Heavy cream (or whipping cream) should have between 35-35% milk fat (sometimes displayed on the container as 30% m.f. )
How to Make Lemon Pasta
Elegant lemon pasta is delightfully simple to create:
Tips for Perfect Lemon Pasta
Heavy Cream cannot be substituted with lighter cream in this recipe. Do not overcook the pasta, it should be cooked al dente (firm). Reserve some pasta water to get the right consistency to the sauce. Do not rinse the pasta, the starches help the sauce cling to the pasta. Cook this dish in a skillet at least 10″, this helps the cream to thicken.
What to Serve With Lemon Pasta
This dish can be served as a simple entrée or side, so here are a few faves. Try a Greek Salad and some Cheesy Garlic Breadsticks or Homemade Focaccia Bread. An arugula salad a great peppery flavor.
Best Way to Store
Keep pasta refrigerated in a tightly sealed container for up to 3 days. Reheat in a saucepan with a little extra cream. Cooked lemon pasta doesn’t freeze well so it’s best to use it up.
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