Creamy Lemon Pasta
A silky, comforting pasta dish featuring a creamy parmesan sauce brightened with fresh lemon juice and zest. Quick to make and perfectly balanced with richness, acidity, and peppery warmth.
5 mins
Prep Time
15 mins
Cook Time
20 mins
Total Time
4
Servings
Ingredients
- • 16 oz spaghetti
- • 3 Tbsp butter
- • 1 Tbsp flour
- • 1 1/2 cups whole milk
- • 1/4 tsp kosher salt
- • 1/2 tsp freshly ground black pepper
- • 1/2 cup grated parmesan cheese (plus more for serving)
- • 3 Tbsp fresh lemon juice
- • 1 tsp lemon zest (plus more for serving)
- • Reserved pasta water
Instructions
- Bring a large pot of generously salted water to a boil. Boil the pasta until very al dente, 2–3 minutes less than package directions. Reserve 1 cup of pasta water, then drain the pasta. Alternatively, transfer pasta directly into the sauce using a mesh skimmer.
- Meanwhile, in a large skillet over medium heat, melt the butter and add the flour. Cook for 1 minute while whisking, then gradually add the milk 1/2 cup at a time, whisking to fully incorporate before adding more. Once all the milk is added, add the salt and pepper and turn heat to medium-high until the sauce begins to bubble and thickens slightly, 1–2 minutes.
- Add the pasta and mix with the sauce using tongs. Continue cooking, adding pasta water as needed (about 1/4 cup) until the pasta reaches desired tenderness, 2–3 minutes. Turn off the heat and mix in the parmesan along with more pasta water if needed (about 1/4 cup). Stir in the lemon juice and lemon zest. Taste and adjust seasoning if desired.
- Serve with freshly grated parmesan and lemon zest on top and enjoy.
Notes
Vegan modification: substitute unsweetened oat milk for whole milk and nutritional yeast or plant-based cheese for parmesan.