Pasta al Limone (Lemon Pasta)
If you're a lemon lover, this recipe was made for you. Pasta al Limone or Lemon Pasta is a bright, creamy Italian pasta dish that's fancy enough to impress your guests and simple enough for a quick weeknight meal. It comes together in less than 30 minutes and typically served as a main dish or a side.
Ingredients
- 10 ounces fusilli col bucco pasta
- 1/4 cup pasta water
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons unsalted butter
- 1 large lemon zested and juiced
- 2 cups heavy whipping cream
- 1/2 cup freshly grated parmesan
- freshly cracked black pepper to taste
Instructions
- Please go back and read my ingredient notes and expert tips before beginning.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. We will finish cooking it in the sauce. Reserve 1/4 cup pasta water before draining. Meanwhile, freshly grate the parmesan, finely grate the lemon zest and juice the lemon.10 ounces fusilli col bucco pasta, 1/4 cup pasta water
- In a large pan or skillet over medium heat, melt the butter over medium heat. Add extra virgin olive oil, lemon zest and lemon juice, stirring to combine. Simmer for about 5 minutes to allow the zest to release its oils.Note: The reason I cook the sauce in a large pan is for two reasons. I've noticed the sauce thickens faster when using a larger surface pan versus an actual, smaller pot. You also need a large pan because you will continue cooking the pasta directly in the sauce. The starches from the pasta also helps thicken the sauce so we need plenty of room.3 Tablespoons extra virgin olive oil, 3 Tablespoons unsalted butter, 1 large lemon
- Pour in heavy cream and pasta water. Let the sauce come to a simmer until slightly thickened. This can take as little as 5 minutes but up to 10 minutes. Then, add freshly grated parmesan, stirring until melted and smooth. It will continue to thicken as it cools.2 cups heavy whipping cream, 1/2 cup freshly grated parmesan
- Add the cooked pasta to the pan, tossing evenly to coat. Garnish with freshly cracked black pepper and parmesan. Best served hot.freshly cracked black pepper
Nutrition
Calories: 675kcalCarbohydrates: 47gProtein: 10gFat: 51gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 126mgSodium: 31mgPotassium: 249mgFiber: 2gSugar: 5gVitamin A: 1614IUVitamin C: 12mgCalcium: 83mgIron: 1mg
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