Description
This Italian Lemon Pasta is one of the easiest pasta recipes you’ll ever make! It’s herby, tangy, creamy and ready in just 20 minutes. You and your family will absolutely love it! It’s made with no cream added and can be vegan friendly if you skip the parmesan cheese.
Ingredients
Scale
10 oz spaghetti of fettuccine noodles
1 small lemon, zested and juiced
½ cup heavy cream or sub for full-fat coconut milk
1/4 cup fresh herbs, finely chopped (I used lemon thyme and basil)
Parmesan for serving (optional)
salt and black pepper
Instructions
- Fill a large pot with water and bring to a boil. Add salt and the noodles. Cook according to the directions on the package. Don’t drain.
- Meanwhile, heat olive oil in a medium pan. Add lemon zest and cook for about 2 minutes, stirring occasionally, be careful not to burn. Add lemon juice and heavy cream or coconut milk. Bring to a simmer and cook for about 3-4 minutes.
- Add fresh herbs and pasta straight out of the pasta water using kitchen tongs, and stir well with the sauce for at least a couple of minutes. Add pasta water a tablespoon at a time to thin out the sauce. Season with salt and pepper.
- Serve with fresh herbs and parmesan cheese if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes