Dinner

20 Minutes Creamy Lemon Pasta Recipe

Name: 20 Minutes Creamy Lemon Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound pappardelle pasta; 1/2 cup pasta water (reserved); Kosher salt, to taste; Fresh cracked pepper, to taste; 2 tablespoons butter; 2 tablespoons olive oil; 3 cloves garlic, finely minced or grated; 2 cups heavy cream; 1 cup finely shredded Parmesan cheese (about 3 oz.); Zest and juice of 2 lemons; Fresh chopped parsley for garnish

ByHarper Ellington January 29, 2026January 29, 2026

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Introduction

This creamy lemon pasta is a bright and comforting dish that comes together in just 20 minutes. Featuring tender pappardelle tossed in a luscious lemon and Parmesan sauce, it’s perfect for a quick weeknight dinner or a simple gathering with friends.

The image shows a large white bowl filled with creamy lemon pasta. The pasta has about three visible layers of wide, flat noodles coated in a smooth, pale yellow cream sauce. On top of the noodles, there is a light sprinkle of finely grated white cheese and small pieces of green parsley scattered evenly over the dish. The edges of the pasta show soft, twisting folds, and some black pepper flecks are visible on the cream sauce. The overall texture looks rich and silky with the bright green parsley adding fresh color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound pappardelle pasta
1/2 cup pasta water
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, finely minced or grated
2 cups heavy cream
1 cup finely shredded Parmesan cheese (about 3 oz.)
Zest and juice of 2 lemons
Kosher salt
Fresh cracked pepper
Fresh chopped parsley for garnish

Instructions

Step 1: Bring a large pot of water to a boil and add 2-4 tablespoons of Kosher salt just before adding the pasta. Cook the pappardelle according to package directions until just al dente. Reserve 1/2 cup of the pasta water and drain the pasta.
Step 2: While the pasta cooks, heat butter and olive oil in a large sauté pan over medium-low heat. Add minced garlic along with a couple pinches of salt and pepper. Cook for about 1 minute, stirring frequently, until fragrant.
Step 3: Whisk in the heavy cream and bring to a gentle simmer over medium heat. Let it simmer gently for a few minutes until the sauce thickens slightly.
Step 4: Remove the pan from heat and stir in the Parmesan cheese, lemon zest, and lemon juice.
Step 5: Stir continuously until the cheese melts and the sauce is smooth. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Add the cooked pasta to the sauce along with a splash or two of the reserved pasta water. Cook over medium heat until warmed through and well coated in the sauce.
Step 7: Garnish with fresh chopped parsley and serve immediately. Enjoy!

Tips & Variations

Use fresh lemon juice for the brightest flavor, and adjust the amount according to your taste preference.
For a lighter version, substitute half of the heavy cream with whole milk or a plant-based alternative.
Add a pinch of red pepper flakes to the garlic for a subtle spicy kick.
Swap pappardelle for fettuccine or linguine if you prefer a different pasta shape.

Storage

Store leftover lemon pasta in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove over low heat, stirring in a splash of water or cream to loosen the sauce and prevent it from drying out.

How to Serve

The image shows two parts: the top part displays fresh ingredients on a white marbled surface, including three yellow lemons, a bunch of green parsley, a glass pitcher of white cream, three small white bowls containing shredded cheese, butter, and minced garlic, and a large pile of uncooked yellow pasta ribbons arranged in loose nests. The bottom part features a close-up of a creamy lemon pasta dish served in a white bowl filled with wide, flat, light yellow pasta coated in a smooth creamy sauce, topped with shredded white cheese, finely chopped green parsley, and black pepper specks. A metal spoon rests inside the bowl partially submerged in the pasta. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this creamy lemon sauce pairs well with wide noodles like fettuccine, linguine, or even spaghetti. Choose your favorite pasta shape according to your preference.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, substitute the heavy cream with full-fat coconut milk or a creamy plant-based alternative, use a dairy-free butter substitute, and replace Parmesan with a dairy-free cheese or nutritional yeast for a similar cheesy flavor.