Lemon Butter Pasta
One Pot Lemon Pasta is an insanely easy and flavor packed dinner that can be ready and on the table in only 15 minutes!
Ingredients
- 3/4 cups heavy cream or heavy whipping cream
- 2 1/4 cups chicken or vegetable stock divided
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 3/4 cups parmesan cheese freshly grated
- 2 tablespoons cold butter
- 16 ounces thin spaghetti or angel hair pasta dry, do not precook the pasta
- fresh ground black pepper to taste
- kosher or sea salt to taste
- finely chopped flat-leaf parsley for garnish
Instructions
- Place cream and 2 cups of stock in a large heavy-bottomed pot and bring to a light boil.
- Remove from heat and whisk in lemon juice and zest.
- Add pasta and cook on low heat until pasta begins to soften. Stir continuously so that pasta is evenly coated with the sauce (about 5-10 minutes, depending on how soft you like your pasta).
- Remove from heat and stir in ½ cup parmesan cheese and cold butter.
- Let sit for a few minutes before serving, this will allow the pasta sauce to thicken up and develop that creamy texture.
- Season with salt and pepper and garnish with remaining parmesan cheese and parsley.
Notes
Make sure when you add the lemon juice and zest that your sauce is not cold, doing so will cause it to curdle.
Don’t be concerned if your pasta sauce initially appears runny, the starches from the addition of the pasta will thicken it up to the perfect creamy consistency.
If you find your sauce is too thick, you may choose to thin it out by adding ¼ cup of stock at a time
Nutrition
Calories: 499kcal | Carbohydrates: 62g | Protein: 18g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 372mg | Potassium: 316mg | Fiber: 3g | Sugar: 5g | Vitamin A: 655IU | Vitamin C: 5mg | Calcium: 189mg | Iron: 1mg
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