Lemon Pasta Recipe
Whole wheat spaghetti noodles tossed in a delicious creamy lemon pasta sauce, then topped with fresh parsley. This is an easy dinner recipe that will become a family fave.
Servings: 5 servings
- 12 oz whole wheat spaghetti
- 3/4 cup heavy cream
- 1 lemon - zested and juiced
- 5 tablespoons unsalted butter
- 1 cup finely grated parmesan cheese
- 3 tablespoons parsley - chopped
- reserved pasta water
- salt & pepper to taste
Cook pasta until al dente in a large pot of heavily salted boiling water. Don’t overcook the pasta! Drain the pasta and reserve 1 cup of pasta water.
In a skillet over medium low heat add the heavy cream and zest of 1 lemon. Whisk until the liquid begins to simmer. Once simmering, reduce heat to low and add in the butter. Stir the butter until it has fully melted.
Stir in the lemon juice.
Add the parmesan to the cream sauce, stir until combined.
Place the noodles in the sauce. Using kitchen tongs, mix the pasta until it has been covered by the sauce.
Add ¼ cup of the pasta water until you get a nice saucy consistency. Season with salt and pepper. *
Divide pasta among bowls and garnish with additional parmesan and chopped parsley.
*I added about 3/4 cup of reserved pasta water to get the consistency I like. Add a little as you go; you can always add more but you can't take away.
Recipe adapted from Bon Appetit.