Creamy Lemon Rosemary Pasta Recipe

I’ve been tinkering in my kitchen when i stumbled on this crazy creamy lemon garlic pasta that’s super simple and hits all the right notes with tangy lemon, rich heavy cream, a dash of rosemary and just enough garlic to keep things interesting, trust me, it’s one of those dishes where you immediately know you’ll be making it again.

I think my Creamy Lemon Rosemary Pasta is simply amazing. I mix olive oil with unsalted butter and garlic then add a large lemon’s zest and juice along with heavy cream to create a rich sauce.

I love how fresh rosemary and Parmesan boost its nutritional value and flavor.

Ingredients

• 8 oz pasta gives essential carbohydrates making it a hearty base for energy.
• Olive oil provides healthy fats and a smooth flavor boost for the dish.
• Unsalted butter adds silkiness and richness but can be a bit fatty sometimes.
• Garlic boosts flavor and gives some health benefits even when its taste is strong.
• Lemon mixes tang, brightness, and vitamin C for a zesty, sour kick.
• Heavy cream gives the sauce a luscious, creamy texture and mild richness overall.
• Parmesan delivers a sharp salty flavor along with some beneficial protein.
• Rosemary is a fragrant herb adding a pine like freshness that lifts the flavors.

Ingredient Quantities

• 8 oz pasta (spaghetti or linguine works great)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 large lemon (zested and juiced)
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh rosemary, chopped
• Salt and black pepper, to taste
• About 1/2 cup reserved pasta water

How to Make this

1. Boil a large pot of salted water and cook 8 oz of pasta until al dente, then reserve about 1/2 cup of the pasta water and drain the rest.

2. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat.

3. Add the 3 minced garlic cloves to the skillet and let them cook for a minute or until slightly golden.

4. Zest and juice one large lemon and add both the zest and the juice to the pan.

5. Pour in 1 cup heavy cream and stir everything, allowing it to simmer for a couple minutes.

6. Stir in 1/4 cup grated Parmesan cheese until it melts and gets creamy.

7. Add 1 tbsp chopped fresh rosemary and mix well.

8. Toss the drained pasta into the skillet and gently combine it with the sauce, using some of the reserved pasta water to adjust the consistency if it feels too thick.

9. Season with salt and black pepper to taste, then serve warm and enjoy your meal.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining the pasta
3. Measuring cup to reserve the pasta water
4. Large skillet for making the sauce
5. Measuring spoons for the olive oil, butter, and rosemary
6. Knife (or garlic press) to mince the garlic
7. Zester or fine grater for the lemon zest
8. Juicer (or just squeeze by hand) for the lemon juice
9. Wooden spoon or spatula for stirring the sauce

FAQ

• Q: Can I use a different type of pasta?
  A: Yeah, you can use other pastas like penne or fettuccine, but spaghetti or linguine really work best for this dish.
• Q: Is there a dairy free option for this recipe?
  A: You could try swapping the heavy cream with coconut cream and skip the Parmesan, but it definitely changes the flavor profile.
• Q: How do I control the sauce thickness?
  A: If your sauce gets too thick, just add a bit more of the reserved pasta water until you get the perfect consistency.
• Q: Can I use dried rosemary instead of fresh?
  A: You can use dried rosemary in a pinch, but use about half the amount as dried herbs are more potent than fresh.
• Q: How should I store leftovers?
  A: Keep the leftovers in an airtight container in the fridge for up to 3 days, and warm it up slowly on the stove before serving.

Creamy Lemon Rosemary Pasta Recipe Substitutions and Variations

• If you dont have the pasta type called for, you can swap it out with penne or rigatoni which also absorb the creamy lemon sauce pretty well.
• If olive oil is missing, try using avocado oil or even a mild vegetable oil, but keep in mind the flavor might slightly change.
• For unsalted butter, you can use salted butter or margarine, though you might need to cut back on extra salt later.
• Heavy cream can be replaced with half-and-half mixed with a little bit of flour to thicken it up, or even coconut cream if you’re looking for a different twist.
• If you dont have Parmesan cheese, pecorino romano is a decent alternative, it gives a similar salty tang to the dish.

Pro Tips

Alright, so here’s how u can make this creamy lemon garlic pasta that’ll seriously impress your taste buds:

1. First, boil a big pot of salted water and cook 8 oz of pasta until it’s al dente. Remember to reserve about 1/2 cup of the pasta water before draining. Pro tip 1: Using pasta water helps bring the sauce together and makes it silkier.

2. Next, heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Toss in 3 cloves of minced garlic and let it cook for about a minute, or until it looks a little golden. Just keep an eye on it so it doesn’t burn—burned garlic really ruins the dish.

3. Zest and juice one large lemon right into the pan. Then pour in 1 cup of heavy cream and let everything simmer a few minutes until it starts to thicken up a bit.

4. Stir in 1/4 cup grated Parmesan cheese until it melts and turns really creamy. Pro tip 2: Add the cheese slowly and keep stirring so you get a smooth sauce instead of clumpy bits.

5. Mix in 1 tbsp chopped fresh rosemary and then toss the drained pasta into the skillet. Use some of that pasta water if the sauce feels too thick. Pro tip 3: Taste as you go; a little extra salt or pepper can go a long way, so season gradually and adjust to your liking.

Serve warm and enjoy your meal!