Description
A vibrant and creamy Lemon Garlic Pasta combining the fresh zest and juice of lemon with a rich garlic-infused sauce, elevated by white wine, chicken broth, and fresh basil. This elegant yet easy-to-make pasta dish is perfect for a flavorful weeknight dinner or special occasion and serves six.
Ingredients
Scale
Pasta
- 16 ounces long pasta
- 5 tablespoons kosher salt (for pasta water)
- 1 cup pasta water (reserved from cooking pasta)
Sauce
- 4-5 tablespoons olive oil
- 5-6 cloves garlic, minced
- 1/4 cup chicken broth
- 1/2 cup white wine
- 1 large lemon, zested and juiced
- 1 cup heavy cream
- 1 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Finishing
- 3-4 tablespoons fresh basil, minced
- Freshly grated parmesan cheese, for serving
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add 5 tablespoons of kosher salt and then add the long pasta. Cook for 5 minutes, knowing the pasta will finish cooking in the sauce. Drain the pasta and rinse briefly with cold water to stop the cooking process, then set aside.
- Sauté Garlic and Deglaze: In a large skillet, heat 4-5 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 2-3 minutes until fragrant but not browned. Pour in the chicken broth and white wine, allowing the mixture to reduce for 4-5 minutes to concentrate the flavors.
- Add Cream, Lemon, and Spices: Stir in the lemon juice and zest, heavy cream, red pepper flakes, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper. Bring the sauce to a simmer to combine the flavors.
- Finish Cooking the Pasta in the Sauce: Add the partially cooked pasta and reserved pasta water into the skillet. Toss occasionally and cook for about 7-8 minutes until the pasta is al dente and the sauce thickens to coat the noodles beautifully.
- Add Fresh Basil and Serve: Stir in the minced fresh basil, adjust seasoning with extra black pepper if desired, and top generously with freshly grated parmesan before serving.
Notes
- Reserve pasta water before draining; the starch helps thicken and bind the sauce.
- Use fresh lemon juice and zest for the brightest flavor.
- Be careful not to burn the garlic to avoid bitterness.
- Adjust red pepper flakes to your preferred heat level.
- If you prefer a vegetarian version, substitute chicken broth with vegetable broth.
- Freshly grated parmesan works best for topping; pre-grated often lacks flavor and melts differently.