20-Minute Creamy Lemon Pasta

This 20-minute creamy lemon pasta is a fresh, simple meal made with just a handful of ingredients. It’s super easy to throw together and SO flavorful! Wide pappardelle noodles are coated in a creamy lemon garlic sauce made with simple ingredients including heavy cream, butter, and Parmesan cheese. The best part is you can make the sauce while the noodles are boiling!

 

The Best Easy Lemon Pasta Recipe

• The creamy lemon garlic sauce in this recipe is so easy that it can be thrown together while the noodles are boiling. That means you can realistically have this dinner on the table in just 20 minutes. The only prep work required is mincing the garlic and shredding the Parmesan cheese. Pro Tip: Use a food processor to shred the cheese and you can have it done in just seconds!
• It’s an easy last-minute meal if you have unexpected guests. This is one of my favorite pastas to throw together when we have friends coming over because it feels so special and indulgent but it’s actually super easy to throw together. Pappardelle noodles are a simple way to make your pasta dish feel more elevated so I like to keep them on hand in the pantry just for this recipe.
• If you loved this recipe, be sure to check out my lemon garlic spaghetti, pesto chicken with pasta, and lemon ricotta pasta.

Ingredients to Make Creamy Lemon Pasta

Pappardelle Pasta

Pappardelle is hands down my favorite cut of pasta. The wide ribbons allow the sauce to perfectly coat every inch of the pasta. If you can’t find pappardelle at the store, I recommend using linguine, fettuccine, or spaghetti instead. You can also use a short cut of pasta like penne, rigatoni, or rotini.

Butter + Olive Oil

Combining butter and olive oil gives you the best of both worlds. The butter gives delicious flavor and the olive oil raises the smoke point of the butter so you can saute the garlic until fragrant. I recommend unsalted butter so you can adjust the sodium level yourself.

Garlic

Freshly minced garlic cloves will give you the best flavor in this sauce, but you can substitute with 3/4 of a teaspoon of garlic powder as well.

Heavy Cream

Heavy cream adds a rich, luxurious creaminess to the sauce. Half and half will work in a pinch but you’re going to sacrifice flavor and texture.

Parmesan Cheese

I recommend shredding a wedge of Parmesan cheese yourself. Freshly shredded cheese will always melt into a sauce better than store-bought shredded cheese. This is because shredded cheese from the grocery store is coasted in cellulose which prevents clumping but can also prevent it from melting seamlessly into the sauce.

Lemon Zest + Juice

The combination of lemon zest and fresh-squeezed lemon juice is what makes this pasta dish shine. It’s just the right amount of citrus flavor without being overpowering or sour.

How to Make Lemon Pappardelle

• Bring a large pot of water to a boil and add 2-4 tablespoons of Kosher salt just before adding the pasta. Cook according to package directions just until al dente. Reserve 1/2 a cup of pasta water.
• While the pasta is cooking, heat butter and olive oil in a large saute pan over medium-low heat. Add garlic and a couple pinches of salt and pepper. Cook for 1 minute, stirring frequently.
• Whisk in heavy cream, and bring to a gentle simmer over medium heat. Simmer gently over medium-low for a few minutes until the cream thickens slightly.
• Remove from heat and stir in Parmesan cheese, lemon zest, and lemon juice until the cheese melts.
• Stir until the cheese melts. Season to taste with salt and pepper.
• Stir in pasta along with a splash or two of pasta water. Cook over medium heat until warmed through. Season to taste with salt. Garnish with parsley and enjoy!

Tips for Making the Best Lemon Pasta

• Salt your pasta water and don’t forget to save it! I usually add 2-4 tablespoons of Kosher salt to my boiling pot of water before adding the noodles. This is your first chance to season the pasta and it seriously makes a huge difference in the overall flavor of the final dish. Reserve about half a cup of pasta water and add a tablespoon or so at a time to help coat the noodles in the sauce. The starch from the pasta water allows the sauce to stick to the noodles even better. It’s also an easy way to thin the sauce a bit.
• The sauce will thicken quickly as it cools. Add a splash of heavy cream or leftover pasta water to loosen up a bit. Keep this in mind when you’re cooking the sauce. You want the consistency to easily coat the noodles, even as it cools a bit, so you don’t want to let the sauce get too thick.
• This recipe makes a lot of pasta! If you’re only feeding a couple people or don’t love leftovers, you can easily halve the recipe to make less. However, the leftovers of this creamy lemon pasta are DELICIOUS and will stay good in the fridge for up to a week.

FAQ

Why do people add lemon to pasta?

Because it tastes AMAZING! Lemon zest or lemon juice adds a ton of flavor and enhances the other flavors of the dish. It’s a great way to easily add freshness and flavor.

Where does pasta al limone come from?

There is some debate as to where pasta al limone actually originated as it’s a recipe that’s been passed down through generations. But it’s thought to have come from southern Italy where most of the lemons are grown.

Why do Italians like lemons so much?

Lemons are an Italian staple. They are grown on the Amalfi coast, and as a result, have become a regular part of their cuisine. The tart flavor and fresh aromas of the lemons perfectly complement pasta, salad dressings, and cream sauces.

How much lemon juice is in a lemon?

The average lemon gives you about 2-3 tablespoons of lemon juice.

Making Lemon Pasta Ahead of Time

This creamy lemon pasta tastes best straight from the pan, but it holds up well in the fridge too, and reheats beautifully. And that’s why it’s one of our family’s favorite meals! If you’re super short on time you can also prep and measure all the ingredients ahead of time and cook the pasta ahead of time – just don’t forget to save the pasta water! Then when you’re ready to cook, just make the sauce and add the pasta! If you’re going to cook the pasta ahead of time, I recommend tossing it in olive oil and allowing it to cool to room temp before storing it in the fridge.

Storing Leftover Lemon Pasta

Store leftover creamy lemon garlic pasta in an airtight container in the refrigerator for up to a week.

Reheating Creamy Lemon Pasta

The best way to reheat lemon pasta is in a skillet over medium heat on the stovetop. Add a splash of cream or even broth to loosen up the sauce. Cook over medium heat, stirring frequently, until everything is warmed through. Season to taste with salt and pepper before serving. Alternately, you can also reheat it in the microwave cooking it in 30-60 second intervals until heated through.

Freezing Leftover Lemon Pasta

I don’t love to freeze this recipe as the cream sauce doesn’t have the most desirable consistency after it’s frozen, thawed, and reheated. This lemon pasta recipe tastes best when consumed immediately or stored in the fridge.

What to Add to Lemon Pasta

Add some protein to this vegetarian dish and turn it into lemon chicken pasta in no time with these easy chicken recipes!

• crispy Panko chicken
• air fryer chicken nuggets
• oven-baked chicken thighs
• balsamic chicken
• air fryer chicken tenders

Flavor Variations

• Try slicing the lemon in half and grilling it before juicing it. This will add a delicious smoky flavor to the sauce.
• Use roasted garlic instead of fresh for a richer garlic flavor.
• Add sliced Italian sausage or chicken sausage for some extra protein and flavor.
• Sauteed shrimp pairs really well with the fresh flavors of this lemon pasta too!

Try these easy pastas next!

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