Lemon pasta is light, creamy, and easy to make.
This lemon pasta recipe is one of my favorite recipes to make for spring! Although, this dish can definitely be enjoyed all year round!
Lemons and spring just go hand and hand, don’t they? We start seeing citrusy desserts and dishes all over the place when the weather starts to get warmer. So this lemon pasta is in good company.
What Is Lemon Pasta
Lemon pasta is linguini noodles that have been cooked until al dente then coated in a light and creamy lemon-flavored cream sauce. Think of this as a dish that is similar to a pasta Alfredo recipe.
How To Make Lemon Pasta
As I just mentioned, this recipe starts with linguini pasta. I like the way the sauce clings to the long pasta, so Fettucine noodles would make a nice substitute. Honestly, however, you could use any pasta that can hold a little sauce!
Prepare the sauce while you cook the pasta. When the pasta is ready, reserve about ½ a cup of cooking liquid then drain the pasta and set aside. The reserved cooking liquid will not only flavor the sauce, but the starch from the pasta will act as a thickener.
Place the reserved cooking liquid, lemon juice, lemon zest, heavy cream, and ricotta cheese in a blender. If your liquid is still hot, make sure you blend without the lid and use a towel to cover the opening so that you allow steam to escape.
Pour the lemon sauce into a large pot that has been placed over medium heat. Whisk in Parmesan cheese and stir until smooth and creamy. Continue to heat the sauce until it has thickened slightly.
Season the sauce with salt and pepper then add the cooked pasta, turning the pasta to coat.
Can I Make Lemon Pasta With Chicken?
Yes, you can easily add protein to this pasta dish! If you were going to use chicken, I would suggest using a rotisserie chicken and add the shredded chicken to the sauce the same time you add the pasta.
Sliced turkey or seafood like shrimp or scallops would also make great add-ins for this pasta!
Protein isn’t the only thing that can be added to this dish!
Think spring veggies! Brussels sprouts, zucchini, asparagus, spinach….almost any vegetable would taste amazing tossed in that creamy, lemon sauce! You can bulk up this dish almost any way you’d like!
Can Lemon Pasta Be Reheated?
Yes, like any pasta it can be reheated, however, the sauce will take on a different consistency. The sauce will thicken around each pasta and will not be quite as creamy when reheated.
If you should find yourself with leftovers, you will still enjoy the flavor of this dish!
What To Serve With Lemon Pasta?
I nice baguette is always a good idea for starters!
Items Needed To Make This Dish:
Colander or Pasta Strainer
Tongs or Serving Spoon
-Add chicken or veggie broth for more flavor.
-Mascarpone or cream cheese could be used in place of the ricotta cheese
-Meyer lemons could be used in place of regular lemons
-Whole milk or half and half can be used in place of the heavy cream
I hope you enjoy this dish as much as we did! This lemon pasta is creamy, tastes light, tangy and delicious!
- 1 lb linguini
- 2 teaspoons grated lemon zest
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1/2 cup heavy whipping cream
- 8 oz skim ricotta cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup grated Parmesan cheese
- Parsley for garnish
- Prepare pasta according to package directions without adding any salt. Drain, reserving 1/2 cup of cooking liquid.
- Place reserved cooking liquid, lemon zest, lemon juice, cream and ricotta cheese in a blender. Process until smooth.
- Heat a deep skillet over medium heat.
- Add the sauce to the pan. Whisk in Parmesan cheese and stir. Continue to heat sauce for 1- 2 minutes or until sauce begins to thicken. Add in pasta, tossing to coat.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 387 Total Fat 17g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 5g Cholesterol 52mg Sodium 744mg Carbohydrates 44g Fiber 2g Sugar 6g Protein 16g