Creamy Lemon Garlic Pasta – Quick and Easy Recipes for Busy Nights
I’ve got a soft spot for pasta—especially the kind that comes together in under 20 minutes, tastes like something from a little Italian café, and somehow makes you feel like you've got it all together. This creamy lemon garlic pasta does exactly that. It’s comforting, but not heavy. Bright, but still rich. And if your pantry’s got garlic, pasta, lemon, and cream, you're already halfway there.
One evening, I threw this together while balancing a cranky toddler on one hip and sipping the last of the white wine I'd planned to cook with. The result? Pure gold. It’s the sort of meal that tricks people into thinking you worked some magic, when in reality, you were just winging it with what was left in the fridge.
This recipe is a total go-to for nights when I want something warm, fast, and totally fuss-free. If I can pull it off mid-chaos, so can you. Let's cook.
Servings: 4 servings
Ingredients
- 8 oz spaghetti or fettuccine
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Stir in the heavy cream and bring it to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally.
- Add lemon zest and juice, then toss in the grated Parmesan cheese. Stir until the cheese melts into the sauce.
- Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
- Serve warm, topped with a sprinkle of parsley if you’re feeling fancy.