Creamy Lemon Pasta

After a loooong winter's nap, I'm back to share with you a most exciting recipe for spring. Creamy Lemon Pasta is the culinary world's daffodil equivalent-- bright sunny lemons, some fresh herbs, and peas or asparagus tips bring good sunny cheer. The creamy sauce works itself out in less time than the pasta needs for cooking. The whole thing from start to finish takes about 20 minutes, a very pleasant hat-tip to spring.

Heap your creamy lemon pasta into a bowl all by itself, or serve it with a salad and or a protein of your choice. Keep it simple, though, to impress yourself with luxury and comfort, all dressed in yellow.

About the Recipe

While this recipe is scaled for four servings, if you're a household of one or two you won't regret having leftovers. (It can easily be doubled to serve eight to ten, and is perfect for Easter dinner.) The ingredient list is short. Yay. There is just enough sauce to make the creamy lemon pasta velvety and lush without it being a gut bomb.

The pasta I've used here is a seasonal offering from Trader Joe's-- Lemon Torchietti--infused with lemon flavor that's perfect with this recipe. Grab some if you can find it. TJ's also often carries a lemon pappardelle which is nice, too. But this creamy lemon pasta recipe certainly doesn't require lemon-flavored pasta. Use what you have, use what you love.

Do give this a try. It is in my regular rotation, as it is so versatile and remarkably delicious.

Other Spring Pasta Recipes You'll Love

Pasta Primavera: Recipe Here.
Lemony Asparagus-Bean Salad: Recipe Here.

Creamy Lemon Pasta

Course: Main Dish, Quick + Easy, Side Dish

Cuisine: Italian

Season: All Season

Servings: 4

Author: Pam Spettel

This comforting, quick pasta is the culinary equivalent of the springtime daffodil, featuring lemon and peas or asparagus. It feels very fancy, but is remarkably simple.

Print Recipe

Ingredients

• 8 ounces pasta torchietti, penne, ziti, pappardelle are all good choices
• 8 ounces fresh or frozen peas, or asparagus cut into 1" pieces optional
• 1 cup heavy cream
• 2 small or 1 medium lemons, zest and juice
• 2 cloves garlic, peeled and finely minced or pressed
• ½ teaspoon salt, plus more for pasta water
• black pepper to taste (be generous!)
• 1-2 teaspoons thyme leaves, removed from stems optional
• 2 ounces Parmesan cheese, coarsely grated (about ½ cup)

Instructions

• Bring a large saucepan full of water to boil on high heat. Generously salt the water, about 1 tablespoon. Cook according to package timing or until just tender. Don't overcook! About two minutes before the pasta is ready, add the peas or asparagus pieces, if using.
• Save about a ½ cup of the pasta water, drain the pasta and vegetables and return them to their pan.
• While the pasta is cooking, in a small saucepan combine the cream, the microplane lemon zest, garlic, salt, pepper, and thyme leaves if using. Stirring regularly, bring to a forceful simmer for 3-4 minutes.
• Pour the cream mixture and half the cheese into the pasta and vegetables.Stir in the lemon juice. If the sauce needs thinning, add some of the pasta water a tablespoon or two at a time, stirring until it is light and silky. Plate into a serving bowl or individual pasta bowls. Garnish with remaining cheese and a sprinkling of herbs, if using..

Notes

To rewarm leftovers in the microwave, sprinkle on 2-3 tablespoons water and cook at 70% power, checking a 90 second intervals, until hot.