Lemon Pepper Pasta
This easy meatless pasta dish is full of bright lemon and earthy pepper flavors, brought together with the perfect amount of creamy parmesan sauce.
Recipe Makes: 6 servings
Equipment
- large pot
- large wooden spoon (or silicone spatula)
- small bowl (or cup)
- colander
- Large skillet
- tongs
Ingredients
For the Pasta
- 8 cups water
- ½ tablespoon salt
- 8 ounces uncooked spaghetti noodles (or uncooked linguine noodles)
For the Lemon Pepper Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced or pressed)
- 1 cup heavy cream (at or close to room temperature)
- juice of one large lemon (approximately 2 tablespoons)
- ½ teaspoon black pepper (more or less to taste)
- ¼ cup grated parmesan (at or close to room temperature)
- ¼ teaspoon salt (more or less to taste)
- zest of one large lemon
Suggested Garnishes (All Optional)
- additional lemon zest
- additional parmesan
- additional black pepper
- thinly sliced lemon wedges
- chopped fresh parsley
Instructions
For the Pasta
- Add 8 cups water to large pot and heat over medium-high heat. When water begins to boil, add ½ tablespoon salt and stir to incorporate.
- Continue heating pot over medium-high until salted water begins to boil, then add 8 ounces uncooked spaghetti noodles and stir to incorporate.
- Boil spaghetti noodles according to timing indicated on package instructions. When pasta is al dente, transfer 1 cup water from pot to small bowl or cup, then pour pasta and remaining water into colander. Drain pasta well and set aside.
For the Lemon Pepper Sauce
- Add 2 tablespoons unsalted butter to large skillet and heat pan over medium heat. Swirl or tilt pan occasionally to move butter around, covering entire pan surface, and continue heating until butter is melted.
- Once melted, add 3 cloves garlic and stir to incorporate. Sauté garlic until fragrant, approximately 30 seconds. Be careful not to overcook or burn garlic.
- Remove skillet from heat and let cool slightly. Pour in 1 cup heavy cream and juice of one large lemon, then add ½ teaspoon black pepper and stir until cream and lemon juice are fully incorporated.
- Return skillet to heat and reduce heat to low. Simmer cream mixture 5 minutes or until sauce thickens enough to coat back of wooden spoon.
- Remove skillet from heat and let cool slightly. Add ¼ cup grated parmesan and stir until cheese is melted and incorporated. Stir in ¼ teaspoon salt, then return skillet to low heat.
- Add cooked pasta to skillet and toss or gently stir until pasta is well coated in sauce.
- Slowly pour ½ cup of reserved pasta water into skillet, adding water in small increments and tossing well after each addition. If sauce is too thick, continue adding remaining pasta water in small increments until desired consistency is reached.
To Serve
- Add zest of one large lemon and toss pasta to incorporate, then divide pasta into preferred portion sizes and plate accordingly. If desired, garnish pasta with additional lemon zest, additional parmesan, additional black pepper, thinly sliced lemon wedges, and/or chopped fresh parsley, and serve immediately.
Recipe Notes
- Make it Gluten Free: Use gluten-free noodles. Some pre-packaged grated parmesans may have gluten-containing ingredients or may be processed in facilities where cross-contamination can occur, so be sure to check your labels.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Serving: 1serving | Calories: 330kcal | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 781mg | Potassium: 144mg | Total Carbs: 31g | Fiber: 1g | Sugar: 2g | Net Carbs: 30g | Vitamin C: 3mg | Calcium: 86mg