Pasta al Limone
The ultimate comfort food, Pasta al Limone is creamy, zesty, and incredibly easy to whip up for a delicious weeknight dinner. Perfectly balanced with fresh lemon and rich cream, it's a dish everyone will love. Make it tonight and enjoy a taste of Italy!
Equipment
- Skillet
- Peeler
- Large Pot
- Saucepan
- Grater
- Mixing Bowl
Ingredients
- 1 to taste Kosher salt
- 1/4 cup Unsalted butter
- 2 cloves Garlic peeled and minced
- 3 tablespoons Olive oil
- Zest from 2 Lemons
- Juice from 2 Lemons (about 1/3 cup lemon juice)
- 16 ounces Pasta of choice
- 1 cup Heavy cream
- 1/2 cup Pasta water
- 1/3 cup Grated Parmesan-Reggiano (about 2 ounces)
- Handful of Italian parsley minced
Instructions
- Bring a pot of salted water to a boil.
- In a large skillet, set over medium heat, add the butter. When melted, add the minced garlic, olive oil, lemon zest, lemon juice and a few pinches of salt. Turn off the heat and turn your attention to the pasta.
- Meanwhile, in the pot that’s boiling, add the pasta and cook it until about 1 minute under al dente. We’re going to cook it a bit longer in the pot with the sauce.
- Remove about 1 cup of pasta water. To the sauce, add the heavy cream and 1/2 cup of pasta water. Cook it on a simmer for about 3 minutes. This will thicken the sauce.
- Add the pasta, along with the cheese and mix vigorously for 1 minute. This will ensure an even coating of the sauce.
- Plate it up and top it with a sprinkling of Italian parsley or black pepper.
Notes
- Pasta water is key: It’s like the specialty ingredient that makes every sauce THAT much better.
- Use zest and juice: The combination adds a punch of brightness to the dish.