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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.
And if you really love savory lemon recipes, be sure to check out my Lemon Pepper Chicken and my Lemon Vinaigrette Salad Dressing.
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 – use a Microplane for best results
How to make creamy lemon pasta
- 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.
- Heat pasta water: Bring a large pot of salted water 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.
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.
- 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.
- 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.
- Serve: Add pasta to serving bowls and top with freshly ground pepper and additional basil and parmesan.
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.
FAQs
Al dente pasta is best because it will continue to cook and soften once combined with the 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.
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.
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.
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
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Equipment
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
- 1/2 cup parmesan cheese finely grated (recommend using a Microplane)
- 1/2 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.
- Heat pasta water: Add 1 tablespoon kosher salt to a large pot of water and bring to a boil.
- Sauté vegetables: Meanwhile, in a large skillet or Dutch oven, heat the 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. When the butter is melted, add 1 leek to the pan. Sauté, stirring often until the leeks are softened and just starting to brown, about 5 minutes. Add the 1 teaspoon garlic and sauté another minute or two.
- Cook pasta: When the salted water comes to a roaring boil, add 1 pound 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.
- Make cream sauce: Add the 2 cups 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 from the 2 Meyer lemons . Stir in the 2 tablespoons fresh basil, 1/2 cup parmesan cheese, and 1/2 teaspoon kosher salt.
- 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.
- Serve: Add pasta to serving bowls and top with freshly ground pepper and additional basil and parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Delicious! Easy and simple to make a wonderful restaurant-worthy dish. Only addition I threw in was a couple teaspoons of capers. Please note: no other lemon pasta recipe I’ve tried actually tasted as lemony as this recipe!!
Love me some capers. So glad you liked the recipe!
Now this is my kind of pasta dish! Looks perfect. 🙂
Meyer lemons are the best and I can only imagine how the lemon makes this taste so fantastic. Can’t wait to make this.
This pasta dish is so creamy and the meyer lemon gives the pasta lightness and freshness.
Yum! So making this tonight for the kids! I agree about the heavy cream…. kinda all or nothing isn’t it!