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This creamy garlic lemon pasta is a quick, 15-minute meal that is both incredibly flavorful and affordable to make. It features a rich, velvety cream sauce brightened with fresh lemon zest and juice, perfectly balanced with aromatic garlic.
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Boil salted water and cook spaghetti until al dente. → Sauté sliced garlic in butter and oil for 1 minute. → Stir in lemon zest, juice, cream, and pepper; simmer to thicken. → Toss the cooked pasta and parsley into the sauce. → Garnish with Parmesan, reserved zest, and extra pepper.
Boil salted water and cook spaghetti until al dente. → Sauté sliced garlic in butter and oil for 1 minute. → Stir in lemon zest, juice, cream, and pepper; simmer to thicken. → Toss the cooked pasta and parsley into the sauce. → Garnish with Parmesan, reserved zest, and extra pepper.
This creamy garlic lemon pasta is a quick, 15-minute meal that is both incredibly flavorful and affordable to make. It features a rich, velvety cream sauce brightened with fresh lemon zest and juice, perfectly balanced with aromatic garlic.
Place a large pot of water over high heat, cover with a lid, and bring to a rolling boil.
Prepare the garlic by crushing, peeling, and thinly slicing 4 large cloves. Remove the woody tips before slicing.
Remove the zest from one whole lemon using a knife (avoiding the white pith) and thinly slice into julienne strips. Juice half of the lemon.
Roughly chop the parsley, ensuring there are no large stems.
Generously salt the boiling water and cook the spaghetti for 1 minute less than the package instructions until al dente.
Do not let the garlic brown too much, as it will become very bitter and ruin the sauce.
Cook the pasta for 1 minute less than the box instructions to ensure it stays firm when finished in the sauce.
Use thickened cream (approx. 36% fat) for the best sauce consistency.
Be careful with the lemon juice ratio; starting with half a lemon provides the best balance of acidity.
Transferring pasta directly from the water helps incorporate pasta starch, which makes the sauce silkier.
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