A perfect light pasta dish.
Creamy Lemon Pasta is a light and refreshing pasta dish, but still packs a punch of flavor. The perfect spring and summer time pasta recipe.
Why Creamy Lemon Pasta?
When you’re craving pasta (I always am), but not looking for a heavy cream based or hefty meat filled pasta dish – lemon pasta will cure that craving! It is a bright lemony dish – but not overpowering, we’re not talking about bitter lemon here.
This dish comes together super quick (less than 20 minutes) and would be great for a dinner party where you might be filling up on delightful apps and drinks. But will still get you those rants and raves about how great your cooking is. Oh, and how they can’t wait to come back – do with that what you will.
Lemon Pasta Ingredients
I chose to use marscapone over ricotta, which I often see used in a dish like this. Ricotta can sometimes have a grainy texture, unless you blend it first, or really emulsify it with something like pasta water. Marscapone is super creamy, subtle in flavor, almost slightly sweet. It really pairs well with the lemon in this dish.
And if you have never bought parmigiano reggiano, take the chance, I promise it is far better than parmesan.
I am a fan of short cut pasta for this creamy lemon pasta, but feel free to use a long cut pasta.
Let’s break it down:
- short cut pasta
- olive oil
- butter
- garlic
- reserved pasta water
- mascarpone
- parmigiano reggiano
- lemon juice
- lemon zest
- kosher salt
Toppings!
I love when a pasta dish can handle a toasted breadcrumb topping.
Totally optional of course – but the added texture and flavor really is great here. I use Italian seasoned breadcrumbs (I prefer the 4C brand). Add to a small pan with a tablespoon of butter and toast them up!
I also love a little extra lemon zest and grated parmigiano reggiano as the final touch.
Creamy Lemon Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Quick & easy creamy lemon pasta.
Ingredients
- 8 ounces short cut pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/3 cup reserved pasta water
- ¼ cup mascarpone, room temperature
- ¼ cup parmigiano reggiano, grated
- 2 tablespoons lemon juice
- 1 teaspoon fresh lemon zest, plus more for topping
- ½ teaspoon kosher salt
Breadcrumb topping:
- ¼ cup seasoned breadcrumbs (I use 4C brand)
- 1 tablespoon unsalted butter
Instructions
- Bring a large pot of water to a boil, salt the water, add your pasta and cook according to the package directions. Before draining, reserve 1/3 cup pasta water.
- If preparing the toasted breadcrumb topping, in a small saucepan, melt 1 tablespoon of butter over medium heat. Add the breadcrumbs and stir continuously until golden brown. Remove from heat and set aside.
- In a separate saucepan over low medium heat, add 1 tablespoon of olive oil.
- Add 2 cloves minced garlic and sauté until fragrant, about 1 minute.
- Add 2 tablespoons of butter and allow it to melt completely.
- Stir in 1 teaspoon of fresh lemon zest and 2 tablespoons of lemon juice. Let the mixture simmer for 2–3 minutes to allow the flavors to meld.
- Reduce the heat to low. Add ¼ cup of mascarpone and ¼ cup of grated Parmigiano Reggiano, stirring until smooth and well combined.
- Season with ½ teaspoon of kosher salt.
- Gradually add the reserved pasta water, starting with ¼ cup and adding more as needed (up to ? cup total), to achieve a smooth and thinner consistency.
- Add the drained pasta to the sauce and toss until evenly coated.
- Top with additional lemon zest, grated Parmigiano Reggiano, and the toasted breadcrumbs, if using.
- Serve immediately.
Notes
Use short cut or long cut pasta.
Top with toasted breadcrumbs, extra lemon zest and parmigiano reggiano before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
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