Name: Creamy Lemon Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 8 oz pasta (spaghetti, linguine, or fettuccine); 2 tbsp butter; 2 cloves garlic, minced; 3/4 cup heavy cream; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1/2 cup parmesan cheese, grated; Salt, to taste; Black pepper, to taste; Fresh parsley or basil, chopped (optional for garnish)

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Creamy lemon pasta is one of my favorite quick and refreshing meals when I want something cozy but still light and bright. It’s simple, zesty, and comes together in under 30 minutes with just a few ingredients. The lemon adds a burst of freshness that balances the richness of the cream and cheese perfectly—comforting and elegant all at once.

Why You’ll Love This Recipe

I love this pasta because it’s silky, tangy, and so easy to make. The lemon flavor shines without overpowering, and the creamy sauce coats every noodle beautifully. It’s perfect for busy weeknights, lazy weekends, or even as a base for adding proteins or veggies. Plus, I can dress it up or down depending on my mood or what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta (spaghetti, linguine, or fettuccine work best)
butter
garlic (minced)
heavy cream
lemon juice (freshly squeezed)
lemon zest
parmesan cheese (grated)
salt
black pepper
fresh parsley or basil (optional, for garnish)

Directions

I start by boiling the pasta in salted water until al dente, then reserve a bit of pasta water before draining.
In a large skillet, I melt butter over medium heat and sauté the garlic for about a minute until fragrant.
Then I pour in the cream and bring it to a gentle simmer, letting it thicken slightly.
I stir in the lemon juice, zest, and parmesan cheese, whisking until the sauce is smooth and creamy.
I add the drained pasta directly into the sauce and toss to coat, loosening with reserved pasta water if needed.
I season with salt and pepper to taste, then finish with chopped fresh herbs if I have them.
I serve it immediately, with extra cheese or a squeeze of lemon on top if I want even more flavor.

Servings and timing

This recipe makes about 2–3 servings and takes around 20–25 minutes from start to finish. It’s one of the fastest and most delicious meals I keep in my regular rotation.

Variations

Sometimes I add grilled chicken, shrimp, or salmon for protein. I’ve also tossed in baby spinach, arugula, or peas for extra greens. If I want a bit of heat, I add red pepper flakes. And for a dairy-free version, I use coconut cream and nutritional yeast—it’s still creamy and full of flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently on the stove with a splash of milk or cream to loosen the sauce. The microwave works too, but I stir halfway through for even heating.

FAQs

Can I use milk instead of cream?

Yes, I’ve made it with whole milk or a mix of milk and a little butter. It’s lighter but still creamy—just don’t let it boil too hard.

What kind of pasta works best?

I usually go with long pasta like spaghetti or linguine, but short pasta like penne or fusilli works too and holds the sauce nicely.

Can I make it ahead of time?

It’s best fresh, but I’ve prepped the sauce ahead and cooked the pasta right before serving for a quicker finish.

Is it very lemony?

It’s bright and fresh but not overpowering. I adjust the amount of juice and zest depending on how tangy I want it.

Can I freeze it?

I don’t usually freeze it since cream-based sauces can separate when reheated. It’s best eaten within a couple of days.

Conclusion

Creamy lemon pasta is one of those simple, satisfying dishes I can always count on. It’s quick, flavorful, and feels like a little burst of sunshine on a plate. Whether I’m making it for a casual lunch or a cozy dinner, it always hits that perfect balance of rich and refreshing.