15-Minute Lemon Cream Dream Pasta: A Burst of Bright Flavor in a Flash

Craving a light, yet satisfying meal packed with flavor? Look no further than this 15-Minute Lemon Pasta! This vibrant dish is bursting with the bright tang of lemon, fragrant garlic, and a touch of heat, all tossed together in a silky Parmesan cheese sauce. It’s incredibly easy to make, perfect for busy weeknights or a quick yet impressive dinner party dish.

What makes this recipe special?

Super speedy: Ready in just 15 minutes, this lemon pasta is your new go-to for a fast and flavorful meal.

Simple ingredients: No fancy ingredients required! Just a handful of pantry staples and fresh lemons come together for a restaurant-worthy dish.

Light and satisfying: The combination of olive oil, lemon juice, and Parmesan cheese creates a light and creamy sauce that won’t weigh you down.

Customizable: Feel free to adjust the spice level with red pepper flakes, add protein like grilled chicken or shrimp, or throw in your favorite vegetables for a heartier meal.

What kind of pasta to use?

This recipe is traditionally made with spaghetti, but any long and thin pasta will work perfectly. Here are some other options:

Capellini (angel hair): This ultra-thin pasta cooks very quickly, so adjust the cooking time accordingly.

Linguine: Similar to spaghetti, linguine has a slightly thicker texture.

Fettuccine: For a more substantial bite, try fettuccine. Just keep in mind it might take a couple of extra minutes to cook.

Ingredients:

For the Sauce:

¼ cup extra virgin olive oil

6 large garlic cloves, minced

½ teaspoon crushed red pepper flakes (or Aleppo pepper flakes for a milder option)

Juice of 1 lemon

¼ cup pasta water (reserved from cooking)

½ cup chopped fresh parsley

Zest of 2 lemons

¼ cup grated Parmesan cheese

Kosher salt and freshly ground black pepper to taste

For the Pasta:

12 ounces spaghetti

Salt for boiling the water

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (tender but still firm to the bite). This will take about 8 minutes. Reserve about ½ cup of pasta water before draining.

Make the Lemon Sauce: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.

Add the Lemon Zest and Juice: Pour in the lemon juice and scrape up any browned bits from the bottom of the pan. Let it simmer for a minute, allowing the flavors to meld.

Incorporate the Pasta: Once the pasta is cooked, add it directly to the skillet with the sauce. Toss to combine, ensuring all the pasta is coated in the sauce.

Finish the Dish: Remove the pan from heat and stir in the chopped parsley, lemon zest, Parmesan cheese, and reserved pasta water. Season with salt and pepper to taste. Add more pasta water if needed to achieve a desired creamy consistency.

Serve and Enjoy: Garnish with additional fresh parsley, if desired. Serve hot with a side of garlic bread, bruschetta, or a fresh salad for a complete and satisfying meal.

Tips:

Use the best quality extra virgin olive oil you can find, as it plays a major role in the flavor profile of this dish.

Don’t overcook the pasta! Aim for al dente for the perfect texture.

If you don’t have fresh parsley, you can substitute it with ¼ cup chopped basil.

If the sauce seems too thick, even after adding pasta water, feel free to add a splash of chicken broth or vegetable broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little water or broth until warmed through.