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(5,208)
Comments
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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.

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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.

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Ratings

4 out of 5
5,208 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.

staceys

This was lightning fast and super satisfying. Added a can of chickpeas, drained and some frozen spinach for a meal in a bowl. Looking forward to making this again.

Caroline

I added a can of salmon and capers at the end for extra sustenance. A good, cheap weeknight dish!

elaine

I would also suggest micro planning the zest instead of strips.

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