Creamy Lemon Pasta

Perfect light pasta dish.

This Creamy Lemon Pasta is a light and refreshing pasta dish, but still packs a punch of flavor. The mascarpone melts into the sauce for a silky finish, while fresh lemon keeps everything light and balanced. It’s the perfect spring and summertime pasta recipe!

Creamy Lemon Pasta with Marscapone

When you’re craving pasta, but not looking for a heavy cream based or hefty meat filled pasta dish, lemon pasta will cure that craving!

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.

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.

I am a fan of short cut pasta for this creamy lemon pasta, but feel free to use a long cut pasta.

All Ingredients

• pasta – I like to use short cut in this recipe, but use what you have
• olive oil
• unsalted butter
• garlic
• reserved pasta water – save more than you need just in case
• marscapone – I find marscapone in all my local stores including Walmart, it will be the other fancier cheeses
• parmigiano reggiano – use the real stuff if you can!
• lemon juice
• lemon zest
• kosher salt – I use Diamond Crystal in all my recipes

How to Make Creamy Lemon Pasta

• Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve some pasta water before draining.
• Make the Breadcrumb Topping (Optional): Melt butter in a small saucepan over medium heat, add the breadcrumbs, and stir until golden brown. Set aside.
• Make the Sauce: In a saucepan, heat olive oil and sauté the garlic until fragrant. Add the butter and let it melt, then stir in the lemon zest and juice and let simmer.
• Add the Marscapone: Reduce the heat to low and stir in the mascarpone and parmigiano reggiano until smooth. Season with salt, then gradually add reserved pasta water until the sauce is silky and loosened.
• Finish and Serve: Add the drained pasta to the sauce and toss until coated. Top with extra lemon zest, more parmigiano reggiano, and toasted breadcrumbs. Serve!

Toasted Breadcrumb Topping

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.

What to Serve with Creamy Lemon Pasta

Simple sides and proteins would accompany this Creamy Lemon Pasta well.

Think:

• quick sautéed chicken or breaded chicken cutlets
• lemon parmesan asparagus
• simple iceberg or arugula salad
• shrimp

This Lemon Pasta with Peas is also great for a meatless night and you still get your veggie in!

Watch Me Make Creamy Lemon Pasta

Equipment I Use to Make Creamy Lemon Pasta

• Microplane – so helpful for grating cheese and lemons for the zest
• End Grain Wood Cutting Board – one of my favorite cutting boards

Frequently Asked Questions

What pasta shape works best?

Short shapes like rigatoni, fusilli, or penne are great for holding onto the sauce. Fun shapes like gemelli and casarecce are great too.

Can I make this without breadcrumbs?

Absolutely, the breadcrumbs are just an additional touch for flavor and texture.

Can I add protein?

Definitely, chicken or shrimp would be great with this dish.

Print

You might like:

Search