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This Easy Creamy Lemon Garlic Pasta is a tasty dish that’s perfect for a quick dinner. With creamy sauce, fresh lemon, and garlic, it’s bright and comforting!
You’ll love how it makes your kitchen smell amazing! Plus, it’s so easy to whip up, you’ll feel like a chef in no time—even if you just started cooking! 😄
I enjoy adding some veggies like spinach or peas for extra color and taste. It’s simple to make this pasta and even better to eat—perfect for any night!
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Key Ingredients & Substitutions
Pasta: Spaghetti is a classic choice, but feel free to use any pasta you prefer! Linguine, fettuccine, or even gluten-free pasta works well. Just remember to adjust cooking times according to what you choose.
Olive Oil: Extra virgin olive oil is best for flavor, but any cooking oil will work in a pinch. If you want a hint of flavor, try using avocado oil or even flavored oils like garlic or chili.
Garlic: Fresh garlic gives great flavor! If you’re out, garlic powder can be a substitute, but use about 1/8 teaspoon for each clove. I always prefer fresh to get that robust taste.
Heavy Cream: For a lighter option, you can swap heavy cream with half-and-half, whole milk, or even a non-dairy milk like cashew or coconut cream. The texture will change slightly, but it will still be tasty!
Parmesan Cheese: Freshly grated Parmesan is the star here! If you don’t have it, pecorino romano or an aged cheddar could work as alternatives. Just remember, they’re saltier, so adjust seasoning.
How Do I Make Sure My Garlic Doesn’t Burn?
Sautéing garlic is simple but requires focus. Overcooked garlic turns bitter and ruins the dish. Here’s how to avoid that:
- Start with medium heat. If it’s too high, the garlic can burn quickly.
- Once added to the oil, stir it continuously for 1-2 minutes until you smell the aroma.
- Don’t walk away! It can go from perfect to burnt in seconds.
By keeping an eye on the garlic and stirring it often, you’ll have flavorful, aromatic garlic in your sauce!
How to Make Easy Creamy Lemon Garlic Pasta
What You’ll Need:
- 8 oz (225 g) spaghetti or pasta of choice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 lemon (zested and juiced)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: extra lemon slices for garnish
How Much Time Will You Need?
This delightful pasta dish will take about 25 minutes from start to finish! It’s quick enough for a weekday dinner but fancy enough for a weekend treat. Grab your ingredients, and let’s get cooking!
Instructions:
First things first, bring a large pot of salted water to a boil for your spaghetti or pasta of choice. Once bubbling away, add in the pasta and cook it according to the package instructions until it’s al dente. Don’t forget to reserve about a cup of that pasta water before you drain the noodles—it’ll come in handy later! Drain the pasta, and set it aside while we get to the sauce.
Now, let’s tackle that creamy sauce! In a large skillet, heat the olive oil over medium heat. Once it’s shimmering, add in the minced garlic and sauté it for about 1 to 2 minutes until it’s fragrant. Keep an eye on it, as we want it deliciously aromatic, but not burnt—nobody likes burnt garlic!
Next up, pour in the heavy cream. Bring that beauty to a gentle simmer, stirring continuously to mix it nicely with the garlic. This is where the magic begins! Once your cream is warming up and lovely, gradually stir in the freshly grated Parmesan cheese. Keep stirring until the cheese is melted and the sauce is smooth—you’re creating a creamy masterpiece here!
Now for the zing! Add the lemon juice and lemon zest to the skillet, and stir it all together. Don’t forget to season with a sprinkle of salt and pepper to taste; it’ll enhance all those wonderful flavors.
Time to unite the pasta and the sauce! Add the cooked spaghetti to the skillet, tossing it all together to ensure every strand is coated in that luscious lemon garlic sauce. If you find the sauce a tad thick, just add a splash of the reserved pasta water until you’re happy with the consistency. It’s all about finding that creamy balance!
Finally, serve your pasta hot, topped with a sprinkle of fresh chopped parsley for that pop of color. And if you’re feeling fancy, add a few extra lemon slices as a garnish. Dig in and enjoy every creamy, garlicky bite of your delicious pasta!
Can I Substitute Heavy Cream with Something Lighter?
Yes, you can use half-and-half or a combination of milk and melted butter as a lighter alternative to heavy cream. If you use milk, be sure to add it slowly and keep the heat on low to prevent curdling. The sauce may be slightly less creamy, but still delicious!
What If I Don’t Have Fresh Lemons?
No worries! You can use bottled lemon juice in a pinch. Just use about 2-3 tablespoons for the juice and add a bit of lemon zest from a store-bought lemon zest product for that fresh flavor. Adjust to your taste!
How to Store Leftover Pasta?
Store leftover creamy lemon garlic pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or reserved pasta water to help loosen the sauce.
Can I Add Vegetables or Protein to This Dish?
Absolutely! You can add sautéed vegetables like spinach, broccoli, or cherry tomatoes for extra nutrition. For protein, grilled chicken or shrimp works wonderfully. Add them to the skillet after the sauce is prepared to warm them through before tossing with the pasta.
