Creamy Garlic Lemon Pasta | One Of The Easiest Pasta Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides good fat

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made from pantry staples

Place a large pot of water over high heat and cover it to bring to a boil.

Prepare the garlic by crushing and peeling 4 large cloves.

Thinly slice the garlic after peeling.

Zest the whole lemon and juice half of it, removing any seeds.

Chop 10 grams of parsley for garnish, if desired.

Once the water is boiling, season it generously with rock salt and add 400 grams of spaghetti; cook for one minute less than package instructions until al dente.

In a large pan over medium-high heat, add 1 tablespoon of olive oil and 1.5 tablespoons of unsalted butter; let it melt.

Add the sliced garlic and a pinch of sea salt flakes; gently fry for about one minute without browning the garlic.

Add the thinly sliced lemon zest and all the lemon juice; cook for about one minute to reduce the lemon juice slightly.

Stir in 1 cup of thickened cream and season with cracked black pepper; mix well and bring to a light boil.

Reduce heat to low and let the sauce simmer until the pasta is done cooking.

Transfer the cooked pasta directly from the pot into the sauce, allowing some pasta water to come along to help the sauce stick.

Fold in the parsley and cook for one final minute to thicken the sauce and coat the pasta.

Serve in bowls or plates, garnished with additional lemon zest, parsley, and freshly grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens