Description
Quick & easy creamy lemon pasta.
Ingredients
Scale
- 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