Description
This creamy Lemon Garlic Sauce for Pasta is a quick and flavorful addition to your meals, combining the richness of butter and half and half with the zest and freshness of lemon and garlic. Perfect for elevating any pasta dish, it features a smooth texture enriched with Parmesan cheese and a hint of fresh parsley.
Ingredients
Sauce Ingredients
- 2 Tbsp. butter
- 4 garlic cloves, grated with a microplane
- 2 Tbsp. all-purpose flour
- 2 cups half and half (not fat free)
- Zest of 1 lemon (about 1 tsp.)
- 2 Tbsp. fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 1 Tbsp. finely chopped parsley
- Kosher salt and fresh black pepper, to taste
Instructions
- Melt Butter and Cook Garlic: In a 12-inch non-stick skillet, melt butter over medium heat. Add grated garlic and cook for 30 seconds, stirring constantly until fragrant.
- Add Flour and Cook: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to achieve a lightly golden color and to eliminate the raw flour taste without burning it.
- Add Half and Half and Season: Gradually pour in the half and half while stirring continuously. Season with kosher salt and freshly ground black pepper to taste. Reduce heat to medium-low and cook for 1-2 minutes until the sauce thickens and coats the back of a spoon, whisking to remove any lumps.
- Incorporate Lemon and Cheese: Whisk in the fresh lemon juice and lemon zest. Stir in the grated Parmesan cheese and chopped parsley, allowing the cheese to melt immediately into the sauce.
- Serve: Serve the sauce immediately over pasta or your preferred dish for a fresh and creamy lemon garlic flavor.
Notes
- Use freshly grated garlic for the best flavor and texture.
- Do not use fat-free half and half as it might prevent the sauce from thickening properly.
- Constant stirring is key to avoid lumps and to prevent the sauce from burning.
- Adjust lemon juice and zest to your taste preference for more or less acidity.
- Parmesan cheese adds richness; use fresh grated Parmesan rather than pre-grated for optimal melting.
