Cremige Pasta Rezepte Creamy Lemon Pasta mit Zitrone
I cook this on weeknights when time feels tight and the sink looks full. Bright lemon lifts the sauce. Cream nestles around each noodle. We eat and breathe again.
You get soft pasta that holds a silky coat. Fresh zest wakes it up. A squeeze of juice brings a clean finish. Salt and cheese speak up. Pepper adds a light bite. The bowl smells fresh and warm.
I keep things simple. I boil the pasta. I melt butter and let garlic go soft. I stir in cream then lemon. The sauce turns smooth. We toss it all together and eat right away. Leftovers rarely survive.
Zutaten für : 4 servings
Zutaten
For the Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 200 ml heavy cream
- 1 lemon zest and 2 tbsp juice
- 40 g finely grated parmesan
- Salt to taste
- Freshly ground black pepper
For the Pasta
- 300 g spaghetti or linguine
- 30 g parmesan for serving
- Handful of fresh parsley chopped
Anleitung
For the Sauce
- Melt butter in a wide pan over medium heat then add garlic and cook until fragrant one minute.
- Pour in cream and bring to a gentle simmer then reduce the heat.
- Stir in lemon zest and juice then let the sauce thicken slightly two to three minutes.
- Season with salt and pepper then whisk in parmesan until smooth.
For the Pasta
- Boil pasta in salted water until al dente then reserve one cup cooking water and drain.
- Toss pasta with the warm sauce adding splashes of cooking water until it looks silky and coats the noodles.
- Top with parsley and extra parmesan then serve hot.