My Creamy Pasta al Limone is a comforting and yet fresh spin on the classic recipe. Linguine is tossed in a silky lemon cream sauce with butter, Parmesan, garlic and plenty of fresh lemon zest. It’s rich without feeling overly heavy. And the best part is that it comes together in 30 minutes and with some of the most basic ingredients out there.
Try pairing it with Grilled Asparagus White Bean Salad, Grilled Peach Salad or Maroulosalata (Classic Greek Lettuce Salad).
Creamy Pasta al Limone: Recipe at a Glance
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 People
Calories*
797 kcal
Difficulty
Easy
Main Ingredients
Pasta, heavy cream, lemons, garlic, parmesan, butter and garlic.
Technique
Boil pasta, build a creamy sauce in a saucepan, toss pasta and serve.
*Calories are estimated
Table of Contents
Why My Recipe Works
- Quick and easy. This creamy Pasta al Limone comes together in about 30 minutes, and the sauce can be made while the linguine cooks.
- Easy to build a meal around. Serve it with a crisp green salad, grilled vegetables, chicken, shrimp or fish for an easy but impressive meal.
- Tested and Reliable: Groceries can be expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
This recipe comes together quickly with simple ingredients. When the fridge is empty and I’m searching for something easy and quick to make, this is it. Here’s what you will need:
- Pasta: My preference is to use a long dry pasta, like Linguine. Spaghetti, fettuccine or bucatini can all be substituted. But honestly, I’ve made this with whatever I’ve had on hand and it works just as well. Check out my collection of Pasta Recipes for inspiration.
- Butter: Forms the rich base of the sauce. I do recommend using unsalted butter since you’ll be adding quite a bit of Parmesan to the sauce, which will season it. But if you only have salted, you can use it, you’ll just have to watch out and not add any extra salt without tasting the sauce and adjusting carefully.
- Heavy Cream: Cream is not really traditional in a pasta al Limone. However, this recipe deviates slightly from tradition. The cream gives my version of Pasta al Limone its luxurious, creamy texture. Don’t use milk or half-and-half as they may split when you add the lemon. I tested this recipe with half-and-half to see if a lower-fat dairy option would work, and the sauce split. If you like a creamy pasta, also try my Creamy Corn and Zucchini Pasta and Mushroom Pappardelle.
- Parmesan Cheese: Use the real stuff only. Make sure you grate Parmigiano-Reggiano yourself; it’s much nicer and will meld into the sauce better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.
- Lemons: Both fresh lemon zest and lemon juice are essential here for that fresh lemon flavor. If you like a lemony pasta dish, also try my Lemon Chicken Orzo Soup.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Creamy Pasta al Limone Recipe
Step 1. Cook and Drain Pasta. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to the package directions. Drain the pasta, but make sure to reserve about 1 cup of the starchy pasta water.
Step 2. Build the Sauce. While the pasta cooks, melt the butter in a large skillet or large saucepan over medium-low heat. Add the grated garlic and cook for about 30 seconds, just until fragrant. Don’t let the garlic brown. Pour in the heavy cream and bring it to a gentle simmer.
Step 3. Add the Parmesan. Reduce the heat to the lowest setting and add the freshly grated Parmesan a handful at a time, whisking well between additions until the cheese has melted and the sauce is smooth.
Step 4. Add the Lemon. Stir in the fresh lemon zest and fresh lemon juice. Season with freshly cracked black pepper. Taste and add a little more lemon juice if you prefer a brighter, tangier sauce. At this point, also adjust the salt level to your preference.
Step 5. Toss. Add the drained linguine to the creamy lemon sauce along with about ½ cup of reserved hot pasta water and the chopped parsley. Toss continuously with a pair of tongs until the pasta is coated in a silky, glossy sauce. If the sauce looks too thick, add more pasta water a splash at a time. Creamy pasta sauces tighten as they cool, so it’s better for the sauce to look slightly loose in the pan.
Step 6. Serve. Divide the creamy Pasta al Limone between bowls and finish with torn basil, extra Parmesan, fresh lemon zest and plenty of freshly cracked black pepper. Serve right away.
Pairing and Menu Ideas
Because this creamy lemon pasta is rich and bright, I like pairing it with something fresh and simple. A green salad with a sharp vinaigrette is probably my first choice, especially for an easy weeknight dinner. Try pairing it with Grilled Asparagus White Bean Salad, Grilled Peach Salad Recipe (with Basil Vinaigrette), Grilled Corn Peach Salad (with Feta and Sumac Dressing) or Maroulosalata (Classic Greek Lettuce Salad).
You can also serve it as a main, but pair it with an appetizer like my Asparagus Goat Cheese Puff Pastry Tart, Goat Cheese Bruschetta, Burrata Bruschetta or Eggplant Bruschetta with Tomatoes and Herbs.
This is a vegetarian recipe as is, but you can definitely add protein to it. Ideally as a side or sliced over top. My Grilled Piri Piri Chicken Thighs, Greek Chicken Souvlaki Skewers, Harissa Chicken Skewers, Baked Mediterranean Salmon, Grilled Shrimp Skewers (with Garlic, Lemon and Old Bay) or Grilled Mediterranean Salmon Kabobs.
Expert Tips
- Use freshly grated Parmesan. This isn’t the time for pre-shredded cheese. Freshly grated Parmesan melts much more easily and helps give you that silky sauce. Adding it gradually rather than dumping it in all at once also helps it incorporate smoothly.
- Don’t forget the pasta water. Before draining the linguine, scoop out more pasta water than you think you’ll need. That starchy water is one of the keys to turning the butter, cream and Parmesan into a glossy sauce that actually clings to the noodles.
- Keep the heat gentle. High heat isn’t your friend once the Parmesan goes into the sauce. Keep the skillet over low or medium-low heat and add the cheese gradually. This helps prevent the sauce from becoming grainy or separating.
- Add the lemon juice carefully. Lemon zest provides loads of citrus aroma without additional acidity, so use it generously. Add the juice to taste.
- Leave the sauce a little loose. This is probably my best tip. The sauce will continue to thicken as the pasta sits. If it looks perfectly thick while it’s still in the skillet, it may be too tight by the time it reaches the table. Add another splash of pasta water just before serving if needed.
- Serve immediately. This is one of those pasta dishes that’s at its absolute best straight from the skillet, while the sauce is still warm, silky and glossy.
Creamy Pasta al Limone Recipe FAQs
I don’t recommend making the finished dish ahead of time. The sauce is at its creamiest right after it’s tossed with the pasta. You can, however, grate the Parmesan, zest and juice the lemons, chop the herbs and grate the garlic ahead of time so dinner comes together very quickly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably once chilled.
Reheat it gently over low heat with a splash of milk, cream or water to loosen the sauce. Avoid overheating it, which can cause the creamy Parmesan sauce to separate.
Other Pasta Recipes
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Creamy Pasta al Limone
Ingredients
- 12 oz Linguine – Or other long pasta
- 5 tablespoon Unsalted butter
- 2-3 Garlic cloves (minced)
- 1 cup Heavy cream
- 1½ cups Parmesan (freshly grated)
- 2 tablespoon Lemon zest – From 2 lemons
- 2 tablespoon Lemon juice – From 1 lemon, use more or less to taste
- ½ teaspoon Black pepper
- ¼-½ teaspoon Salt – Add salt to taste
- ½-1 cup Reserved pasta water
- ¼ cup Fresh parsley (chopped)
- Extra Parmesan, lemon zest, black pepper and torn basil for serving
Instructions
- Cook and Drain Pasta. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to the package directions. Drain the pasta, but make sure to reserve about 1 cup of the starchy pasta water.
- Build the Sauce. While the pasta cooks, melt the butter in a large skillet or large saucepan over medium-low heat. Add the grated garlic and cook for about 30 seconds, just until fragrant. Don't let the garlic brown. Pour in the heavy cream and bring it to a gentle simmer.
- Add the Parmesan. Reduce the heat to the lowest setting and add the freshly grated Parmesan a handful at a time, whisking well between additions until the cheese has melted and the sauce is smooth.
- Add the Lemon. Stir in the fresh lemon zest and fresh lemon juice. Season with freshly cracked black pepper. Taste and add a little more lemon juice if you prefer a brighter, tangier sauce. At this point, also adjust the salt level to your preference.
- Toss. Add the drained linguine to the creamy lemon sauce along with about ½ cup of reserved hot pasta water and the chopped parsley. Toss continuously with a pair of tongs until the pasta is coated in a silky, glossy sauce. If the sauce looks too thick, add more pasta water a splash at a time. Creamy pasta sauces tighten as they cool, so it's better for the sauce to look slightly loose in the pan.
- Serve. Divide the creamy Pasta al Limone between bowls and finish with torn basil, extra Parmesan, fresh lemon zest and plenty of freshly cracked black pepper. Serve right away.
Notes
- Pasta: My preference is to use a long dry pasta, like Linguine. Spaghetti, fettuccine or bucatini can all be substituted.
- Butter: Forms the rich base of the sauce. I do recommend using unsalted butter since you’ll be adding quite a bit of Parmesan to the sauce, which will season it. But if you only have salted, you can use it, you’ll just have to watch out and not add any extra salt without tasting the sauce and adjusting carefully.
- Heavy Cream: Cream is not really traditional in a pasta al Limone. However, this recipe deviates slightly from tradition. The cream gives my version of Pasta al Limone its luxurious, creamy texture. Don’t use milk or half-and-half as they may split when you add the lemon. I tested this recipe with half-and-half to see if a lower-fat dairy option would work, and the sauce split.
- Parmesan Cheese: Use the real stuff only. Make sure you grate Parmigiano-Reggiano yourself; it’s much nicer and will meld into the sauce better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.
- Lemons: Both fresh lemon zest and lemon juice are essential here for that fresh lemon flavor.
- Use freshly grated Parmesan. Freshly grated Parmesan melts much more easily and helps give you that silky sauce. Adding it gradually rather than dumping it in all at once also helps it incorporate smoothly.
- Don’t forget the pasta water. Before draining the linguine, scoop out more pasta water than you think you’ll need. That starchy water is one of the keys to turning the butter, cream and Parmesan into a glossy sauce that actually clings to the noodles.
- Keep the heat gentle. High heat isn’t your friend once the Parmesan goes into the sauce. Keep the skillet over low or medium-low heat and add the cheese gradually. This helps prevent the sauce from becoming grainy or separating.
- Add the lemon juice carefully. Lemon zest provides loads of citrus aroma without additional acidity, so use it generously. Add the juice to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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