Lemon Cream Spaghetti
Bright, creamy, and bursting with flavor, this Lemon Cream Spaghetti is an easy pasta dish that combines zesty lemon with a rich, silky sauce—perfect for a refreshing weeknight dinner.
Servings 6 servings
Calories 574kcal
Equipment
- Pot
- Colander
- Knife
- Zester
- Tongs
- Measuring spoons and cup
Ingredients
- 16 ounces spaghetti noodles
- ¼ cup butter unsalted
- Zest from 1½ lemons divided
- 1 lemon juiced
- 1 ¼ cups heavy cream
- ½ teaspoon kosher salt coarse (¼-½ to taste)
- ½ teaspoon black pepper (¼-½ to taste)
- ¾ cup parmesan cheese grated
- ½ cup pasta water divided
2 tablespoons Italian parsley leaves
Instructions
- Cook the pasta according to package directions - MINUS 2 minutes as it will continue to cook when added to the sauce.
- Combine the butter, lemon zest from 1 lemon, and lemon juice in a skillet over low to medium heat. Bring to a simmer.
- Add the heavy cream, salt, and pepper and continue to simmer for 4-6 or until the sauce has thickened.
- Season with salt and pepper to taste.
- Stir in 1/2 cup parmesan cheese.
- Add the drained pasta to the skillet. Toss to coat in the sauce.
- Add 1/8 cup of pasta water at a time until the sauce reaches the desired consistency.
- Top the pasta with the remainder of the lemon zest, parmesan cheese, black pepper, and parsley leaves when serving.
Nutrition
Serving: 1serving | Calories: 574kcal | Carbohydrates: 61g | Protein: 15g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 492mg | Potassium: 243mg | Fiber: 3g | Sugar: 4g | Vitamin C: 0.3mg | Calcium: 161mg | Iron: 1mg | Net Carbohydrates: 57g