Name: Lemon Parmesan Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound pappardelle pasta; ½ cup reserved pasta water; 2-4 tablespoons kosher salt (for pasta water); 2 tablespoons butter; 2 tablespoons olive oil; 3 cloves garlic, finely minced or grated; 2 cups heavy cream; 1 cup finely shredded Parmesan cheese (about 3 oz.); Zest and juice of 2 lemons; Kosher salt, to taste; Fresh cracked pepper, to taste; Fresh chopped parsley for garnish

Jump to Recipe· 4.3 from 13 reviews

I absolutely adore this Lemon Parmesan Pasta Recipe because it perfectly balances bright, zesty lemon flavor with the rich, comforting creaminess of Parmesan cheese and butter. Whenever I make this dish, it feels like a little celebration on a plate, blending freshness and indulgence in the simplest way. It’s one of those recipes that’s fast, fuss-free, and hits all the right notes for a delicious weeknight dinner or a crowd-pleasing side for gatherings.

Why You’ll Love This Lemon Parmesan Pasta Recipe

One of the things I love most about this Lemon Parmesan Pasta Recipe is the vibrant flavor profile. The lemon zest and juice bring such a lively brightness that cuts through the richness of the cream and butter, while the Parmesan adds that irresistible savory depth. It’s like the pasta has this bright, sunny personality that makes every bite exciting but still satisfying. I find myself craving this dish on days when I want comfort food that doesn’t feel heavy or dull.

Beyond the flavor, the ease of preparation totally wins me over. The recipe comes together quickly, with minimal ingredients and straightforward steps. I have found it’s perfect when I want something that feels special but don’t have hours to cook. Also, it’s incredibly versatile—I’ve served it for casual family dinners, brunch with friends, and even weeknight meals after a busy day. It always stands out as an elegant yet approachable dish that everyone loves.

Ingredients You’ll Need

The image shows cooking ingredients laid out on a white marbled surface. There are three nests of yellow pasta with a dry, slightly wrinkled texture placed on the bottom right. Above the pasta, there are three small white bowls: one has a square piece of pale yellow butter, another contains a light yellow liquid likely olive oil, and the third is filled with finely chopped garlic. To the left of these bowls, a white bowl holds shredded pale cheese. Below this, a clear glass measuring cup is filled with a creamy white liquid. In the top left corner, two bright yellow lemons and a bunch of green parsley leaves add color contrast. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but absolutely essential to capturing the creamy, fresh, and tangy essence that defines this Lemon Parmesan Pasta Recipe. Each component plays a key role in building texture, flavor, and that gorgeous golden color.

Pappardelle pasta: I love this wide noodle because it holds the sauce beautifully, but feel free to use fettuccine or linguine as alternatives.
Pasta water: The starch in this water is a magic ingredient that helps bind the sauce to the noodles with silky smoothness.
Butter: Adds a rich, velvety mouthfeel, balancing the tang of the lemon.
Olive oil: For a little extra depth and a lovely sheen on the pasta.
Garlic: Minced or grated, it infuses the sauce with savory warmth without overpowering the lemon.
Heavy cream: The foundation of the luscious sauce that makes every bite luxurious.
Parmesan cheese: Freshly shredded, it melts beautifully and introduces that nutty, salty tang that elevates the dish.
Lemon zest and juice: The heart of the recipe—fresh lemons give the pasta its bright, refreshing kick.
Kosher salt and fresh cracked pepper: Essential for seasoning and balancing the flavors.
Fresh parsley: Adds a pop of color and a hint of herbaceous freshness as garnish.

Directions

Step 1: Bring a large pot of water to a rolling boil, then generously salt it with 2 to 4 tablespoons of kosher salt just before adding the pasta. Add 1 pound of pappardelle and cook until just al dente according to package instructions, usually around 8-10 minutes. Save 1/2 cup of the pasta water before draining the noodles.

Step 2: While the pasta cooks, warm 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium-low heat. Add 3 cloves of finely minced or grated garlic along with a pinch of salt and pepper, and sauté for about 1 minute, stirring frequently, until fragrant but not browned.

Step 3: Pour 2 cups of heavy cream into the pan and whisk it in. Increase the heat to medium and bring the mixture to a gentle simmer. Let it cook for a few minutes, stirring occasionally, until the cream thickens slightly and coats the back of a spoon.

Step 4: Remove the pan from the heat, then stir in 1 cup of finely shredded Parmesan cheese, along with the zest and juice of 2 lemons. Keep stirring until the cheese melts completely and the sauce becomes smooth.

Step 5: Taste and season the sauce with additional salt and fresh cracked pepper as needed. The lemon should shine through but be balanced by the creaminess and saltiness.

Step 6: Add the drained pasta directly into the sauce, along with a splash or two of the reserved pasta water. Toss everything over medium heat just until the pasta is warmed through and the sauce clings beautifully to every ribbon of noodle.

Step 7: Garnish generously with fresh chopped parsley, then serve immediately while warm and silky. Enjoy every bite!

Servings and Timing

This Lemon Parmesan Pasta Recipe makes about 8 generous servings, perfect for a family dinner or entertaining a group. Prep time is minimal—roughly 5 minutes to gather and prep ingredients, while cooking and sauce preparation take about 15 minutes, making the total time around 20 minutes. There’s no resting or cooling time required, so you can plate and serve the pasta piping hot right away for the best experience.

How to Serve This Lemon Parmesan Pasta Recipe

A round white plate holds a nest-like pile of wide, flat, yellow pasta ribbons covered in a creamy white sauce. The pasta is folded and layered unevenly, creating soft curves and edges. The sauce has a smooth texture with small flecks of black pepper sprinkled on top. The plate sits on a white marbled surface, and a fork and spoon near the plate are partly visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

When serving this pasta, I like to keep things light and fresh to complement the dish’s bright flavors. A simple mixed green salad with a lemon vinaigrette or some crisp steamed asparagus pairs wonderfully, adding a crisp contrast to the creamy noodles. You could also serve it alongside grilled chicken or shrimp if you want a heartier main.

Presentation-wise, I enjoy sprinkling extra Parmesan and freshly cracked black pepper on top with plenty of vibrant parsley for color and freshness. A wedge of lemon on the side is a nice touch for guests who want an extra pop of citrus. For a casual dinner, I plate it in rustic bowls to show off the wide pappardelle noodles smothered in sauce.

In terms of beverages, a chilled glass of Sauvignon Blanc or a light Pinot Grigio really enhances the lemony brightness. For non-alcoholic options, sparkling water with a slice of lemon complements the meal beautifully. This dish shines as a warm main or side, best enjoyed immediately while the sauce is luscious and smooth, though it also holds up well at room temperature for relaxed gatherings.

Variations

I love to experiment with this Lemon Parmesan Pasta Recipe to suit different dietary needs or cravings. For a gluten-free version, I swap the pappardelle for gluten-free pasta varieties like brown rice or chickpea pasta, and the dish still turns out creamy and flavorful. If you want a lighter dairy alternative, using half-and-half instead of heavy cream works, although the sauce will be a bit thinner.

If you’re vegan or dairy-free, I’ve had great success using cashew cream and nutritional yeast in place of heavy cream and Parmesan. It’s deliciously tangy and creamy, just with a different but equally tasty twist. Adding fresh herbs like basil or thyme can also add extra layers of flavor, and a pinch of red pepper flakes gives the sauce a nice little kick if you’re feeling adventurous.

For a different texture, try tossing in sautéed mushrooms or roasted cherry tomatoes at the end or swapping the pasta for spiralized zucchini for a low-carb version. Each variation lets you make this recipe your own while still honoring the fresh lemon and Parmesan core that makes the dish so special.

Storage and Reheating

Storing Leftovers

I find it best to store any leftover Lemon Parmesan Pasta in an airtight container in the refrigerator. It will keep well for up to 3 days. Before refrigerating, let the pasta cool slightly, then press a piece of plastic wrap directly onto the surface of the pasta to help prevent drying out, or drizzle a little olive oil to keep it moist.

Freezing

While freezing this cream-based pasta is possible, I generally don’t recommend it because the texture may change after thawing, and the sauce can separate. If you must freeze it, cool the pasta completely, transfer to a freezer-safe container, and freeze for up to 1 month. Thaw overnight in the fridge before reheating gently.

Reheating

When reheating leftovers, I prefer to warm the pasta gently on the stovetop over low heat with a splash of cream or water to help loosen the sauce. Avoid microwaving at high heat as it can make the sauce break or the pasta dry out. Stir frequently and heat just until warmed through for the best texture and flavor, almost like fresh.

FAQs

Can I use a different type of pasta instead of pappardelle?

Absolutely! While pappardelle’s broad ribbons are perfect for holding the sauce, you can substitute with fettuccine, linguine, or even spaghetti. Just adjust the cooking time according to your pasta choice.

Is there a way to make this recipe lighter?

Yes! You can use half-and-half or whole milk instead of heavy cream to reduce calories, though the sauce will be a bit thinner. You might also reduce the butter slightly or add more lemon juice for brightness that cuts through richness.

Can I prepare any part of this recipe ahead of time?

You can mince the garlic and zest the lemons in advance to save time. However, I recommend cooking the pasta and making the sauce fresh to maintain the best texture and flavor.

How do I prevent the sauce from curdling?

Make sure to simmer the cream gently rather than boil it vigorously, and remove the pan from heat before adding the cheese and lemon to avoid overheating. Stirring continuously also helps keep the sauce smooth and creamy.

Can I add protein to this pasta?

Definitely! Grilled chicken, shrimp, or sautéed mushrooms are excellent additions that complement the creamy lemon sauce. Simply cook your protein separately and toss it into the pasta before serving.

Conclusion

If you’re looking for a dish that’s both incredibly comforting and refreshingly bright, I wholeheartedly encourage you to try this Lemon Parmesan Pasta Recipe. It’s fast, easy, and packed with flavor—a combination that makes it one of my all-time favorites. I hope you enjoy making it as much as I do and watch it become a beloved staple in your kitchen too!