Creamy Lemon Pasta
Servings: 4
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.