Name: Garlic and Lemon Pasta Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 cup heavy cream; 1 bulb garlic, roasted; 1 tablespoon olive oil; 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon lemon zest; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup grated Parmesan cheese; 1 pound pasta of your choice; Fresh parsley, for garnish

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Introduction

This Garlic and Lemon Pasta combines the creamy richness of roasted garlic and heavy cream with the bright freshness of lemon juice and zest. It’s a simple yet elegant dish perfect for a quick weeknight dinner or a special occasion meal.

A white plate filled with a creamy sauce-covered tortellini pasta, showing about two layers of plump, ring-shaped tortellinis in a rich beige sauce. The sauce has a smooth texture with visible small specks of black pepper and some thin yellow strands mixed in. A shiny silver fork rests on the right edge of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1 bulb garlic, roasted
1 tablespoon olive oil
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon black pepper
½ cup grated Parmesan cheese
1 pound pasta of your choice
Fresh parsley, for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wrap the whole garlic bulb in aluminum foil and roast for 30-35 minutes until the cloves are soft and golden. Let it cool, then squeeze the roasted garlic cloves into a bowl.
Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining.
Step 3: Heat olive oil in a medium saucepan over medium heat. Add the roasted garlic and mash it with a fork to form a paste. Cook for about 2 minutes to allow the flavors to meld.
Step 4: Pour in the heavy cream and stir to combine. Heat the mixture for 3-4 minutes, making sure it doesn’t boil.
Step 5: Stir in the lemon juice and lemon zest. Season with salt and black pepper. Cook for another 2 minutes to develop the flavors.
Step 6: Gradually add the grated Parmesan cheese while stirring continuously until the cheese melts and the sauce is smooth.
Step 7: Add the cooked pasta to the sauce and toss to coat well. If the sauce is too thick, add the reserved pasta water a little at a time until you reach your desired consistency.
Step 8: Remove from heat and garnish with fresh parsley before serving.

Tips & Variations

For extra zest, add a pinch of red pepper flakes for a subtle kick.
Use gluten-free pasta if you prefer a gluten-free option.
Swap Parmesan for Pecorino Romano for a sharper flavor.
If you don’t have fresh lemons, use 1 tablespoon of bottled lemon juice and 1 teaspoon lemon zest as a substitute.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or pasta water to restore the sauce’s creaminess.

How to Serve

The image shows a white plate filled with about two layers of tortellini pasta coated in a creamy beige sauce. The sauce looks smooth and thick, covering the pasta well. There are small pieces of yellow zest mixed into the sauce, along with black pepper and red chili flakes sprinkled on top, adding specks of black and red. A shiny silver fork rests on the right side of the plate, partially touching the pasta. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of roasted garlic?

Roasted garlic provides a sweeter, milder flavor that complements the cream and lemon. Using fresh garlic will result in a stronger, more pungent taste. If substituting, use less fresh garlic and sauté it briefly before adding cream.

What type of pasta works best for this recipe?

Long pasta shapes like spaghetti, linguine, or fettuccine work well because they hold the creamy sauce nicely, but feel free to use any pasta you prefer, including short shapes like penne or rigatoni.