This recipe is sponsored by Target. A few years ago, we were in Florida visiting Ryan’s parents on his birthday. I asked him what he wanted for dinner and he said, “lemon pasta.” I had never made him lemon pasta before, so I wasn’t quite sure where that came from, but it was his birthday, so I got working on it. All of us fell in love with this recipe, and it’s become a part of our regular rotation.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound (455 grams) farfalle, such as Good & Gather™ Farfalle
- 4 tablespoons (115 grams) unsalted butter
- 4 lemons, zested and 2 juiced
- Freshly ground black pepper
- 1/4 cup (60 milliliters) half-and-half or heavy cream
- 1/2 cup (50 grams) grated Parmesan cheese, plus more for serving, from a wedge, such as Good & Gather™ Parmesan Cheese Wedge
Instructions
- Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
- While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
- Add the cream to the pan, whisking constantly to prevent it from breaking. Add the pasta to the skillet and toss to coat in the sauce. Add the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 714 |
| Total Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 21 g |
| Cholesterol | 76 mg |
| Sodium | 532 mg |
Reviews
I love lemons and this pasta was perfect! Super easy to make and Delish! I followed the recipe and it turned out great, Instead of adding the 1/4 cup more pasta water I added a bit more cream. This recipe will definitely be in the rotation!
Made this tonight with Angel hair (her recipe from the Rachael ray show) and no one really cared for it. Too lemony and acidic. Won’t be making again
My sister made this. She added lump crab and it was beyond good
Made this tonight for mr family of men folk. It was. Huge hit with all.
Excellent and easy!
This is an excellent recipe. Easy peasy. This is the second time making it, So delicious! Will keep making this!
This was a huge hit! Since I was serving it as a main dish, I added skinned and chopped pieces of a Costco rotisserie chicken. Covered and kept in oven on low heat. Chicken was moist and warm. Cheese was melted. Loved the lemon flavor. Serving it again for Mother’s day, but going to double!
This is so good. Such a bright refreshing recipe, I did add some asparagus to mine which made it taste like a spring dish. Super easy, after watching you all on the kitchen I have definitely learned that pasta water is a magical thing. This is a keeper.
The best recipe Ever!!!! I added capers and bought fresh dill to add to it, but it got lost between the ring up and my kitchen. (Has that ever happened to you?) so I have made this three times inside of three weeks because the lemon tree is prolific right now. LOVE LOVE LOVE THIS!
Amazing flavor and fast!