Peas: I just like the fresh burst of flavor and color that peas add to this simple dish. They aren't necessary though, so it's up to you! Lemon garlic pasta (minus the cream): for a light and zesty lemon butter pasta sauce, omit the cream and add extra starchy pasta water to reach the desired consistency. To avoid adding too much pasta water: you can add the cream and pasta to the pan first and then add the pasta water, one tablespoon at a time until the sauce is emulsified, and the consistency is at your desired level.

Salads. Fresh simple salads are the best! Plus, pasta and salad is a match made in heaven. Pair with a homemade Caesar salad, or for a nutrition-dense salad go for my kale salad with lemon vinaigrette. Meanwhile, heat the olive oil in a large pan or Dutch oven and melt the butter in it over low-medium heat. Note: As you’ll see, we didn’t use the pancetta/bacon when we cooked this recipe for photos. But we’ve had it in the recipe before, and it’s definitely a great addition! Lemon— You'll need the juice and zest of a medium lemon. Try to use an unwaxed or organic lemon to avoid any chemical protective layers. Grab a juicy lemon and a tub of ricotta cheese, because I’m going to show you how to make the most delicious, creamy pasta with them!I don’t recommend freezing the lemon noodles as the cream sauce won’t freeze/ thaw particularly well, and the pasta may become mushy. I use angel hair pasta because I like the thin noodles with the cream sauce, but you can go for linguine or bucatini if you like. What to Serve With This Creamy Lemon Pasta Vegetables. Grilled and roasted vegetables work so well here, try this lemon pasta with roasted cauliflower or broccoli, or even grilled portobello mushroom steaks. It's creamy and comforting without being heavy and has the most delicious, fresh, bright and zesty lemon flavour. Save the pasta water: this makes up the base of the lemon garlic pasta sauce, so make sure to save it. You can even save the entire leftover starchy pasta water and store it in the fridge for several days or in the freezer for longer, to use within other sauces, soups, stews, etc.

Give it a taste and adjust the seasoning if needed and you have this caramelized, glistening, tangy, orange pasta sauce with rigatoni ready to eat.

You'll toss hot pasta in a simple lemon garlic butter sauce. A rich blend of olive oil and butter, punched up with lots of garlic and a pinch of crushed red pepper. Then fold in fresh parsley, lemon juice and zest to add lively freshness and zing. A final shower of nutty parmesan cheese rounds everything out. Ingredients you need for lemon Garlic pasta Nuts/seeds: lightly toasted pine nuts, pistachios, slithered almonds, or walnuts would all work to garnish the lemon garlic butter pasta. Parmesan cheese - Freshly grated parmesan cheese melts into the light lemon pasta sauce, making it perfectly creamy and adding some nuttiness. I used ¼ cup, but you can add more to your liking. You can also optionally add the parmesan directly into the sauce at this point so it melts into it. However, I usually use it to garnish the dish when serving. Step 3: Assemble and Serve the Lemon Pasta