Lemon pasta

Lemon pasta

Enjoy the zesty sensation of our lemon pasta recipe! Fresh lemons, rich cream, and butter blend into a heavenly sauce that clings to every strand of spaghetti. Top it off with a generous sprinkle of freshly grated Parmesan for a creamy, dreamy finish. Perfect for both a quick weeknight meal and special occasions, the pasta al limone is an Italian classic that is sure to enchant your taste buds.
https://www.arlafoods.co.uk/recipes/lemon-pasta/

Instructions

  • Boil salted water for the pasta.
  • Wash the lemon and finely grate the zest. Squeeze the juice.
  • Melt butter in a large frying pan. Add cream and lemon zest. Simmer for about 5 minutes or until the sauce has thickened. Flavour with lemon juice, salt, and freshly ground black pepper.
  • Cook the pasta until al dente. Drain the water in a colander.
  • Mix the pasta into the lemon sauce. Top with Parmesan cheese and serve immediately.
Enjoy!

FAQ: Questions about lemon pasta

We have gathered the answers to the most frequently asked questions. Read on to learn more!

Can I prepare the sauce in advance?
The sauce is best prepared fresh. However, you can grate the zest and juice the lemon ahead of time and have the ingredients ready to save time.
How do I prevent the cream from curdling?
Keep the heat at a gentle simmer, not a boil. Stir continuously, and add the lemon juice after removing from the heat to prevent curdling.
How should I store and reheat leftover lemon pasta?
For fresh-tasting lemon pasta, seal it in a tight container and refrigerate it, where it will stay good for up to 4 days. Reheat the pasta over medium heat in a frying pan, adding just enough water to make the sauce creamy again. If you want to freeze the pasta, pack it in a freezer-friendly container. It can last for up to 3 months. Thaw it in the fridge overnight before reheating.

Ingredients

Spaghetti or linguine
400 g
Lemon, finely grated zest and juice
1
50 g
Whipping cream
300 ml
Salt and black pepper
Parmesan cheese, grated
100 ml
Salt

Tips: Get the best lemon pasta

We have included a few tips and tricks to help you perfect the taste and texture of lemon pasta.

Zest the lemon correctly

Make sure to zest only the yellow part of the lemon skin. The white pith underneath is bitter and can affect the taste of the dish.

Juicing the lemon

Roll the lemon on the counter before juicing to maximise the amount of juice you get. The pressure from rolling helps break down some of the fruit's inner structures and allows more juice to be released when the lemon is squeezed. This is especially useful if the lemon feels firm or has been refrigerated. Simply press down on the lemon with the palm of your hand and roll it forward and back a few times before cutting and juicing it.

Achieve creamy sauce consistency

If the lemon sauce is too thick or clumpy, slowly add some of the water you cooked the pasta in. The starchy water helps make the sauce smooth and gives it a silky feel.

Enjoy our easy lemon pasta recipe

Lemon pasta is a traditional Italian dish that pairs refreshing flavours with creamy textures. The dish gets its bright tanginess from fresh lemon juice and lemon zest. Together, they balance out the rich, creamy sauce and make for a well-rounded taste experience. With only a handful of main ingredients, you can easily cook up a simple yet elegant meal for friends and family.

For other delicious pasta dishes, try our recipe for a creamy cottage cheese lasagne, spicy pasta arrabbiata, or simple pasta aglio e olio.

With creamy, lemon-infused sauce and Parmesan cheese

The luxurious base of the sauce consists of butter and whipping cream, creating a velvety, rich sauce. On its own, it might be overwhelmingly decadent, but lemon juice and zest come to the rescue. The subtle acidity of the lemon cuts through the richness, balancing the creaminess with a refreshing note. A generous sprinkle of Parmesan cheese adds a sharp, cheesy flavour that enhances the creaminess further, making it a well-rounded and delicious dish.

Discover pasta al limone from the sunny south of Italy

What we know as lemon pasta, others know as pasta al limone. The dish has its origins in the coastal regions of Southern Italy. These regions are famed for their incredible lemon groves that produce big, flavourful lemons. Lemon pasta harnesses the fresh tanginess of these citrus fruits, combining them with pasta to create a bright, refreshing meal. While some prefer to add chicken or seafood to the dish, the fresh and bright citrus flavour remains.

Experiment with different ingredients

The classic recipe for lemon pasta is a canvas for creativity. So feel free to add or substitute a few ingredients to make the dish your own. Chicken and sautéed shrimp are two popular options that pair well with the bright lemon flavours and creamy sauce.

If you want to add more colour and freshness, go with rocket salad or spinach leaves and mix them into the lemon pasta just before serving.

Pasta al limone typically uses spaghetti or linguine. However, various pasta shapes like fettuccine, tagliatelle, or penne also work very well and hold the sauce nicely.