I’m always looking for easy, comforting dinner ideas, especially on busy weeknights. Lemon pasta recipes are a personal favorite because they are quick to make and full of bright, fresh flavors.
Today, I’m sharing two fantastic lemon pasta options that are simple to prepare and will become go-to meals for you. Let’s make some delicious pasta!
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Easy Creamy Lemon Pasta for Dinner
This simple creamy lemon pasta is a weeknight dream, combining speed with basic ingredients. It brings a burst of sunshine and fresh taste to your plate, making dinner easy.
Key Ingredients & Tips for Creamy Lemon Pasta
- Fresh Lemon Juice: Always use fresh lemons for the best, bright flavor; bottled juice won’t taste the same.
- Pasta Water: Save some starchy pasta water to help create a silky sauce and make it extra creamy.
What You Need for Lemon Pasta
- 12 oz spaghetti or linguine
- 1/2 cup heavy cream
⏱️ Time: 25 Mins🍽️ Yields: 4 servings
How to Make This Lemon Pasta
Step 1: Cook the Pasta
Cook your pasta according to package directions until al dente. Before draining, make sure to reserve about a cup of the starchy pasta water. This water is important for the sauce.
Step 2: Make the Sauce
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until it smells good. Stir in the heavy cream and lemon juice.
Step 3: Combine and Finish
Add the drained pasta to the skillet with the sauce. Stir in the Parmesan cheese. If the sauce is too thick, add a little reserved pasta water until it’s just right. Season with salt and pepper, then garnish with fresh parsley.
📝 Final Note
This pasta is best served immediately for the best taste. If you have leftovers, you might need to add a splash of water or cream when reheating to loosen the sauce.
Simple Lemon Ricotta Pasta
If you love creamy pasta with a little something extra, this lemon ricotta pasta is perfect for you. The ricotta adds a lovely richness and a slightly tangy taste that everyone enjoys.
Key Ingredients & Tips for Ricotta Pasta
- Whole Milk Ricotta: Use whole milk ricotta for the best creaminess and flavor. Skim varieties can be watery.
- Lemon Zest: Don’t skip the lemon zest; it adds a bright, aromatic lemon punch without making the sauce too tart.
What You Need for Lemon Ricotta
- 12 oz penne or fusilli pasta
- 1 cup whole milk ricotta cheese
⏱️ Time: 30 Mins🍽️ Yields: 4 servings
How to Make This Ricotta Pasta
Step 1: Cook the Pasta
Boil your pasta as directed on the package until it’s al dente. Just like the first recipe, remember to save about a cup of the pasta water before draining.
Step 2: Start the Sauce Base
In a large pan, heat olive oil over medium-low heat. Add the chopped shallot and cook until it’s soft and clear, about 3-4 minutes.
Step 3: Finish the Ricotta Sauce
Take the pan off the heat. Stir in the lemon zest, lemon juice, ricotta cheese, and Parmesan. Gradually add the reserved pasta water, stirring until you get a smooth, creamy sauce.
Step 4: Combine and Serve
Add the drained pasta to the sauce and toss gently to coat everything well. Season with salt and pepper. Serve immediately with extra Parmesan and a sprinkle of red pepper flakes if you like a little heat.
📝 Final Note
For an even richer sauce, you can stir in a tablespoon of butter at the very end. Leftovers can be stored in the fridge for up to 3 days.