Lemon Garlic Pasta
This incredibly easy recipe for Lemon Garlic Pasta is bursting with flavor and takes minutes to make. It's light, creamy and delicious!
Servings: 6 servings
Calories: 487kcal
Ingredients
- 16 ounces long pasta (I used bucatini)
- 1 large lemon zested and juiced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup white wine
- 1 cup pasta water reserved from cooking pasta
- 4-5 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 5-6 cloves garlic minced
- 3-4 tablespoons fresh basil minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- fresh parmesan for serving
Instructions
- In a large pot, bring water (with 1/2 Tablespoon of salt added) to a boil. Once boiling add in the pasta. Cook for 5 minutes. Pasta will finish cooking in sauce. Drain with cold water and set aside.
- In a large skillet add in olive oil and garlic. Cook for 2-3 minutes until fragrant. Add in chicken broth and white wine. Reduce for 4-5 minutes
- Add in lemon juice, zest, heavy cream, red pepper flakes, salt, and pepper. Bring to a simmer. Add in cooked pasta and pasta water. Cook, tossing occasionally until the sauce has thickened, about 7-8 minutes.
- Add in fresh basil and top with black pepper and freshly grated parmesan.
Notes
Storing - Any leftovers can be stored in the refrigerator in an airtight container for up to 3-4 days.
Nutrition
Calories: 487kcal | Carbohydrates: 61g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 747mg | Potassium: 271mg | Fiber: 3g | Sugar: 4g | Vitamin A: 741IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 1mg