Creamy Lemon Pasta Recipe (2024)

For everyone saying its too much lemon juice my guess is you're using really large lemons? In my experience small lemons provide 1-2 Tbls where as a large lemon is more like a quarter cup or more. For this recipe I think around a quarter cup total (4 Tablespoons) is enough.

This is brightened considerably by the addition of a couple of handfuls of baby arugula (if you like it, of course!).

I sauteed two thinly sliced garlic cloves in a little olive oil before adding the lemon zest and the cream. It add a whole new dimension. A keeper.

I use half and half successfully instead of heavy cream in cooking sauces with one caveat. I use only organic half and half as there are no additives (including the added sugar which is in fat free) to alter the flavor.

Why alter the recipe and then give a bad rating? Maybe you need to try it as written.

I ate a dish like this in Rome and I always remembered how simple, but great it was. This is just like it delicious with good Parmesan , so easy and you would think lemon and cream would curdle it doesn't , try it highly recommend!

Try using a microplane to zest. No pith, and it helps bring out the lemon's oils. Also the zest is small enough so that they almost "melt" in.

This doesn't curdle because zest is not acidic (juice is of course). The juice is added at the end after the cream has been diluted by adding to the pasta. Be sure to use organic lemons if possible because of the fungicide used in most non organic citrus fruits, concentrated in the outer skin.
If you want more protein, add some frozen cooked peas.

Our two lemons yeilded almost a cup of lemon juice. We almost died. Our mouths may never unpucker. For those who don't know, apparently when following a recepie the juice of a lemon equals about 3 tablespoons.

Absolutely delicious with just the right balance when I added broccolini roasted to a slight char. The broccolini was chopped (including stems and leaves), douses with EVOO, and roasted at 400 degrees for 15 minutes.

I added steamed asparagus tips to this, and it was superb.

Who knew something so simply could make one's mouth water. In this case less is definitely more. Tonight, substituting pappardelle for noodles... Dinner is served!

Made this tonight with some pan-caramelized garlic and parsley and parmesan. I wasn’t paying attention to the sauce because I had too many things going so the cream broke but it was delicious and easy. The texture was a bit like ricotta. It’s gone! I’ll try it again without over boiling the cream.

I only used the juice of one lemon and added a copious amount of red pepper flakes. Grated parmesan is great on this too.

A family favorite, served often with Salmon caviar, or shrimp. Simply delicious.

I add capers and a little Parmesan...

So easy and delicious! I used fresh pappardelle instead of egg noodles. What a decadent treat on a weeknight!

Yeah followed guidance and only used 1/4 c lemon juice from 2 big lemons and still way too much lemon and way too much zest in unappetizing strips. May try again with a tablespoon of so of juice and a little grated zest, interesting idea but way way overdone

Angel hair instead of egg noodlesHeat small tab of butter and season with garlic powder before adding pasta in pan1/4 cup lemon juice / Add 1/2 cup pasta water / Reduce added salt when seasoning

This recipe made a perfect easy, light summer pasta dish. I added some butter, chili flakes and parm. Will be making again!

5-10-23Half recipeUsed 6 oz noodles, seemed like a lot, but we ate it allCook noodles for about six minutes; save some pasta water to incorporateJuice of half a large lemon was plenty Added 2.5 oz smoked coho which was great. Tuna would be very good in this.Try adding green onions or,:as many have suggested, shallotsOverall, tasty and So. Damn. Easy. And quick.

This was the third time I made this and loved it again! Sauteed thinly sliced shallots and cubed zucchini and added them in. Used half and half and the zester grater so no need to cut up thin strips.

So quick and easy! I happened to have two lovely Sorrentino lemons from my local market on hand, so I used those. I microplaned the zest instead of using the strips because it was easier. Even with using Italian lemons, the juice of both would have been too much— I started with 1/4 cup and added a splash more because I wanted it very bright but I had more left over from juicing both. You can use a heavy hand with salt with so much assertive brightness and the richness of the cream! Delicious.

Has anyone made this and actually served it to 6 people? 12 ounces of pasta for 6 people sounds like tiny portions. Maybe an appetizer?

I make this weekly! We enjoy it with a healthy dose of freshly grated Parmesan cheese!

lemons come in different sizes. i wish the lemon juice and zest measurements were in teaspoons, tablespoons or cups.

Pretty good! I used Meyers, so I held back on a bit of the juice. Still seemed really lemony, so I added a bit of dill and basil to round it out. I wish I would've saved some pasta water to thin it.