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–+ servings
plate with creamy lemon pasta.
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5 from 8 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Krissy Allori

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.
    sliced leaks with lemon juice, zest, parmesan, and garlic.
  • 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.
    sauted leeks in white pan.
  • 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.
    scooping out salted pasta water.
  • 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.
    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

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