Creamy Lemon Pasta

By Barbara Kafka

Creamy Lemon Pasta
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
4(5,088)
Comments
Read comments

This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.

Featured in: Secrets of a Lemon Lover In a Season of Plenty

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Ingredients

Yield:6 servings
  • 12ounces wide egg noodles
  • Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
  • 1cup heavy cream
  • Kosher salt, to taste
  • Lots of freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

362 calories; 17 grams fat; 10 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 10 grams protein; 290 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.

  2. Step 2

    Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.

  3. Step 3

    Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

Ratings

4 out of 5
5,088 user ratings
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Comments

Rose

For everyone saying its too much lemon juice my guess is you're using really large lemons? In my experience small lemons provide 1-2 Tbls where as a large lemon is more like a quarter cup or more. For this recipe I think around a quarter cup total (4 Tablespoons) is enough.

Sam

This is brightened considerably by the addition of a couple of handfuls of baby arugula (if you like it, of course!).

ML

I sauteed two thinly sliced garlic cloves in a little olive oil before adding the lemon zest and the cream. It add a whole new dimension. A keeper.

Carolyn

I like my sauces, so I added more cream and lemon than the recipe called for. It was delicious!

Danielle B.

I've made this numerous times, but I've added a lot to the sauce, including crushed garlic, red pepper, spinach, a ton of fresh black cracked pepper, and 1/3 cup of pecorino romano. It makes the simple dish even more rich and decadent. Love this very malleable pasta sauce! With some fresh pappardelle, it's a show-stopper!

Jennie

I used two small lemons and found this filling and celestial, as did my family. Had to supplement my egg noodles with elbow macaroni to make up the weight, which looked a little silly but I'm glad I made the extra because it is so heavenly. And easy!

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