Life is full of twists and turns, but one thing you can always count on is the bright, zesty flavor of lemons. When faced with life’s challenges, why not turn to the kitchen and whip up something comforting and refreshing? We’re diving into a recipe that’s like a ray of sunshine on a cloudy day: Creamy Lemon Pasta.
Ingredients:
- 8 oz of your favorite pasta (linguine or fettuccine work great)
- Zest and juice of 2-3 lemons (adjust to your taste)
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 1 cup of heavy cream
- 1/2 cup of chicken or vegetable broth
- 1/2 cup of grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
- Extra Parmesan for serving
Instructions:
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to the package instructions. Before draining, reserve about 1/2 cup of pasta cooking water, then drain the pasta.
- In a large skillet or pan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant, being careful not to let it brown. Pour in the heavy cream and chicken or vegetable broth. Stir and bring to a simmer.
- Reduce the heat and add the lemon zest and juice. Stir well and let it simmer gently for a few minutes, allowing the flavors to meld.
- Gradually whisk in the grated Parmesan cheese, stirring constantly until the sauce becomes smooth and creamy.
- Add the cooked pasta to the creamy lemon sauce. Toss everything together, ensuring the pasta is well coated.
- If the sauce is too thick, you can use some of the reserved pasta cooking water to reach your desired consistency.
- Season your creamy lemon pasta with salt and black pepper to taste. Remember that the Parmesan cheese is already salty, so be cautious with the salt.
- Garnish with fresh basil or parsley for a burst of color and flavor.
