Description
Make a rich, velvety lemon garlic pasta quickly using just one pan for easy cleanup. This recipe delivers bright, zesty flavor perfect for a weeknight meal.
Ingredients
Scale
- 12 oz pasta (linguine or spaghetti)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Zest of 1 large lemon
- Juice of 1 large lemon (about 1/4 cup)
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the pasta, vegetable broth, olive oil, minced garlic, and chopped shallot into a large, deep skillet or Dutch oven.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer, stirring frequently to prevent sticking, for about 10 to 12 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed, creating a starchy base.
- Remove the skillet from the heat. Stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice. Stir continuously until the sauce is smooth and coats the pasta evenly.
- Season with salt and black pepper to your taste.
- Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.
Notes
- If the sauce seems too thick after adding the cream, add a splash of hot water or reserved pasta cooking liquid until you reach your desired consistency.
- For a richer flavor, substitute half the vegetable broth with chicken broth.
- Use fresh lemon juice; bottled juice will not provide the same bright flavor.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4
- Sodium: 450
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 70
- Fiber: 3
- Protein: 25
- Cholesterol: 75