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    Home » Recipes » Dinner

    Creamy Lemon Pasta

    Published: February 11, 2023 · Updated: February 25, 2023 · By: Krissy · 4 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    This rich and Creamy Lemon Pasta, also known as pasta al limone, uses just the right amount of lemon to give the pasta a light and fresh citrus taste. Flavored with leeks and garlic, the decadent parmesan cream sauce holds it all together. The entire minute is done in less than 30 minutes so it's perfect for busy weeknights.

    plate with homemade creamy lemon pasta.

    If you love fettuccine alfredo, this lemon pasta recipe has many similarities. Using both the lemon zest and fresh lemon juice combined with the alfredo sauce creates the most creamy lemon pasta recipe you'll ever enjoy!

    Why I love this recipe

    • simple ingredients
    • creamy lemon sauce
    • the entire family loves it
    • can easily be transformed into a creamy lemon chicken pasta (see how below!)

    Ingredients needed

    Exact quantities are listed in the recipe card below.

    • pasta - I recommend pappardelle, egg noodles, or you could make homemade fresh pasta
    • butter and olive oil
    • leek 
    • garlic 
    • heavy cream
    • fresh lemons - Meyer lemons are highly recommended
    • fresh basil 
    • finely grated parmesan cheese 
    ingredients needed to make creamy lemon pasta

    How to make creamy lemon pasta

    1. Prep ingredients: Have everything sliced, zested, juiced, and measured out prior to cooking. You will cook the sauce at the same time as the pasta.
    2. Heat pasta water: Bring a large pot of salted water to a boil.
    3. Sauté vegetables: Meanwhile, in a large skillet or Dutch oven, heat the butter and olive oil over medium-high heat. When the butter is melted, add the leeks to the pan. Sauté, stirring often until the leeks are softened and just starting to brown, about 5 minutes. Add the garlic and sauté another minute or two.
    sliced leaks with lemon juice, zest, parmesan, and garlic.
    prepare ingredients
    sauted leeks in white pan.
    sauté leeks

    Cook pasta: When the salted water comes to a roaring boil, add pasta and keep the heat as high as you can without it bubbling over.

    Cook the pasta according to the package directions (my pappardelle took about 12 minutes).

    When the pasta is done, dip a measuring cup into the salted pasta water and scoop out 1-2 cups before draining the pasta. This will be used to thin the sauce. Drain the pasta and keep it warm.

    scooping out salted pasta water.
    cook pasta and reserve water
    1. Make cream sauce: Add the heavy cream to the pan with the leeks. Reduce the heat to medium. Cook until the cream is heated through and starts to bubble around the edges. Add all of the lemon zest and about half of the lemon juice. Stir in the basil, parmesan, and salt.
    2. Combine pasta with sauce: Add warm cooked pasta to the cream sauce. Stir to coat the pasta. As the sauce continues to heat, it will thicken. Add reserved pasta water, a couple of tablespoons at a time, to thin if needed. Taste and add additional lemon juice and additional salt, if desired.
    3. Serve: Add pasta to serving bowls and top with freshly ground pepper and additional basil and parmesan.
    lemon cream sauce with leaks.
    add cream and zest
    adding basil and cheese to lemon cream sauce.
    add basil and cheese
    adding pappardelle pasta to lemon cream sauce.
    add cooked pasta to sauce
    creamy lemon pasta with basil and fresh lemon.
    serve and enjoy

    Recipe variations

    • Lemon chicken pasta recipe - You can easily add a juicy chicken breast to this recipe. My favorite way to cook tender chicken is to pound it flat, dredge it in flour, and then fry it to a golden brown in a little bit of olive oil.
    • Lemony cream sauce variations - You can mix in some cream cheese to make the sauce extra decadent. You can also stir in additional fresh herbs and seasonings like garlic powder, red pepper flakes, and of course, freshly ground black pepper.
    creamy lemon pasta with basil and parmesan.

    FAQs

    Should the pasta be al dente?

    Al dente pasta is best because it will continue to cook and soften once combined with the sauce.

    How do you thin the cream sauce?

    Be sure to take out a cup of the pasta water before draining the pasta. You will need it to thin the sauce without diminishing the flavor. The lemon cream sauce will continue to thicken as it cooks and cools, so it can always be thinned with a bit of white wine or chicken broth as well.

    Will lemon juice curdle the cream sauce?

    No, but the acid in the lemons will help thicken the sauce. Meyer lemons contain less acid than regular lemons. Follow the tips above on thinning the sauce it seems too thick.

    Storage and reheating

    Any leftover pasta should be stored in an airtight container in the refrigerator and enjoyed within 3-5 days. Any kind of creamy pasta dish must be reheated slowly. To reheat in the microwave, heat at 50% power in 1 minute increments, stirring after each minute. Alternatively, heat on the stove over very low heat while stirring constantly.

    plate with creamy lemon pasta.

    More of my favorite delicious pasta recipes

    • Cajun Shrimp Pasta
    • Homemade Pasta
    • Cajun Chicken Alfredo Pasta
    • Ham and Pea Pasta Carbonara
    • Swedish Meatball Pasta
    • Dozen Veggie Pasta Primavera
    creamy lemon pasta on fork.

    If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

    You can also follow along on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes to satisfy any foodie craving!

    Full Recipe Instructions

    plate with creamy lemon pasta.

    Creamy Lemon Pasta

    This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.
    5 from 6 votes
    Print Pin Rate SaveSaved! Add to Collection Go to Collections
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Scale: 6 servings
    Recipe Created By: Krissy Allori

    Kitchen Tools

    • Dutch oven
    • stock pot
    • Mixing Bowls

    Ingredients

    • 1 pound pasta (pappardelle recommended)
    • 1 Tablespoon kosher salt (for pasta water)
    • 2 Tablespoons butter
    • 1 tablespoon olive oil
    • 1 leek (white part sliced thin (about 8 ounces), roots and green parts discarded)
    • 1 teaspoon garlic (about 2 cloves, minced )
    • 2 cups heavy cream
    • 2 Meyer lemons (zested and juiced)
    • 2 Tablespoons fresh basil (sliced into thin ribbons )
    • ½ cup parmesan cheese (finely grated (recommend using a Microplane))
    • ½ teaspoon kosher salt (more if needed to season cream sauce)

    Instructions

    • Prep ingredients: Have everything sliced, zested, juiced, and measured out prior to cooking. You will cook the sauce at the same time as the pasta.
      sliced leaks with lemon juice, zest, parmesan, and garlic.
    • Heat pasta water: Add a tablespoon of salt to a large pot of water and bring to a boil.
    • Sauté vegetables: Meanwhile, in a large skillet or Dutch oven, heat the butter and olive oil over medium-high heat. When the butter is melted, add the leeks to the pan. Sauté, stirring often until the leeks are softened and just starting to brown, about 5 minutes. Add the garlic and sauté another minute or two.
      sauted leeks in white pan.
    • Cook pasta: When the salted water comes to a roaring boil, add pasta and keep the heat as high as you can without it bubbling over. Cook the pasta according to the package directions (my pappardelle took about 12 minutes). When the pasta is done, dip a measuring cup into the salted pasta water and scoop out 1-2 cups before draining the pasta. This will be used to thin the sauce. Drain the pasta and keep it warm.
      scooping out salted pasta water.
    • Make cream sauce: Add the heavy cream to the pan with the leeks. Reduce the heat to medium. Cook until the cream is heated through and starts to bubble around the edges. Add all of the lemon zest and about half of the lemon juice. Stir in the basil, parmesan, and salt.
      adding basil and cheese to lemon cream sauce.
    • Combine pasta with sauce: Add warm cooked pasta to the cream sauce. Stir to coat the pasta. As the sauce continues to heat, it will thicken. Add reserved pasta water, a couple of tablespoons at a time, to thin if needed. Taste and add additional lemon juice and additional salt, if desired.
      adding pappardelle pasta to lemon cream sauce.
    • Serve: Add pasta to serving bowls and top with freshly ground pepper and additional basil and parmesan.
      creamy lemon pasta with basil and fresh lemon.

    NUTRITION INFORMATION

    Calories: 650kcal | Carbohydrates: 61g | Protein: 14g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 127mg | Sodium: 171mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1565IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 1mg
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    This recipe was originally published in April 2016 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!

    Reader Interactions

    Comments

    1. Carrie Robinson

      March 11, 2020 at 5:39 pm

      5 stars
      Now this is my kind of pasta dish! Looks perfect. 🙂

      Reply
    2. Andrea Metlika

      March 11, 2020 at 4:53 pm

      5 stars
      Meyer lemons are the best and I can only imagine how the lemon makes this taste so fantastic. Can't wait to make this.

      Reply
    3. Anita

      March 11, 2020 at 3:52 pm

      5 stars
      This pasta dish is so creamy and the meyer lemon gives the pasta lightness and freshness.

      Reply
    4. Amy Chung

      March 11, 2020 at 3:37 pm

      5 stars
      Yum! So making this tonight for the kids! I agree about the heavy cream.... kinda all or nothing isn't it!

      Reply

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