This bright and creamy one-pan, lemon pasta is full of fresh flavor. Lemon juice and gremolata add a zesty kick, while Parmesan, pasta water, and a small amount of butter create a silky sauce that clings to every strand. Green peas bring a pop of color and a dollop of gremolata ricotta is added on top for swirling into the pasta.
Find out more about this recipe.
Why you will love this recipe.
This recipe is made in one pan! Simply cook the pasta in a sauté pan and use the water the pasta was cooked in to create a sauce. There is no need to drain the pasta!
The flavor of the sauce is bright and lemony and made with gremolata, Parmesan cheese, lemon juice, and a touch of butter. The combination of starchy pasta water and all of these ingredients make for a creamy and very flavorful sauce without the cream.
The gremolata-infused ricotta on top takes this dish to the next level—adding extra creaminess without weighing it down.
Adding a sprinkle of buttered breadcrumbs and toasted almonds on top gives this dish the perfect contrast of texture and flavor.
Creamy Lemon Pasta Recipe tips.
Cooking the pasta.
For this one-pan pasta recipe, I recommend spaghetti, linguine, or bucatini. The light sauce will cover every strand.
A large, 12″ sauté pan will be helpful when cooking the longer strands of pasta.
If you don’t have a large sauté pan and do not want to break the pasta in half, add it to the boiling water and gently press the rest of the pasta into the water.
Pasta water is “liquid gold.”
Leftover pasta water is key for achieving a smooth, rich sauce that clings beautifully to your pasta. Use it often in your pasta recipes. Try it in my Cheese Tortellini Skillet with Charred Zucchini, Corn, and Tomatoes.
For this one-pan creamy lemon pasta, the pasta is cooked in just enough water to create a starchy base for the sauce.
With the addition of the gremolata, Parmesan cheese, lemon juice, and a touch of butter, you have a beautiful, creamy sauce. No cream needed.
Gremolata
Gremolata is key to the flavor in this recipe. It consists of just three ingredients, but it is important to use fresh only–whole lemons, garlic cloves, and Italian flat leaf parsley.
Wash the parsley and allow it dry completely on a paper towel. Wet herbs are not easy to finely chop.
Using a garlic press works best in this recipe. Or, finely mince the garlic with a knife or micro plane.
For the lemon zest, be sure to wash the lemons first. The zest of a lemon is the yellow part. What you don’t want is the white part underneath the zest which can be bitter.
Again, a micro plane or zester are great tools for this purpose.
One Pan Creamy Lemon Pasta
This bright and creamy lemon pasta is fresh, flavorful, and made in one pan. Lemon juice and gremolata add a zesty kick, while Parmesan, pasta water, and a small amount of butter create a silky sauce that clings to every strand.
3-4
servings20
minutes15
minutes35
minutesKeep the screen of your device on
Ingredients
1 clove garlic, finely minced or pressed
1 Tablespoon olive oil
8 ounces bucatini, linguine, or spaghetti
4-1/2 cups water
1/2 teaspoon salt, divided
3 Tablespoons fresh lemon juice (about one lemon)
1/2 cup finely grated Parmesan cheese, and more for garnish
1/2 cup frozen peas
1 Tablespoon butter
1/2 cup ricotta cheese
- Gremolata
1 cup loosely packed Italian parsley, washed and completely dried
2 teaspoons lemon zest (2 lemons)
1 l arge, garlic clove, finely minced or grated
Pinch of salt
- Optional toppings
Toasted almonds
Parmesan
Buttery Panko Crumbs
- Buttery Panko Crumbs (optional)
1/2 cup seasoned panko bread crumbs
1 Tablespoon butter or olive oil
1 Tablespoon Parmesan Cheese
Directions
- Make Gremolata
- On a medium sized cutting board, finely chop the dry parsley leaves. Using a micro plane or grater scrape off the outer, yellow layer of the lemon, avoiding the white part just under the skin. Add the parsley, lemon peel, and minced garlic to a bowl and mix well. Set aside.
- In a small bowl, mix 1 Tablespoon of gremolata into 1/2 cup ricotta cheese and set aside.
- Make pasta
- Preheat a large (12″) sauté pan over medium heat with 1 Tablespoon olive oil. Add the garlic and stir for about ten seconds before adding 4-1/2 cups of water and 1/4 teaspoon salt. Turn up the heat and bring to a boil.
- Once water comes to a boil, add the pasta. The water should just cover the pasta. Cook until pasta is al dente per package instructions (check one minute sooner, just in case). Do not drain pasta.
- Reduce heat to medium low. To the pasta and pasta water add in 1/4 teaspoon salt, 3 Tablespoons lemon juice, 1 Tablespoon butter, and 3 Tablespoons gremolata and stir. Then add 1/2 cup finely grated Parmesan cheese and stir again. Add in the frozen peas and fresh pepper to taste, and stir just until the peas have warmed through, about 1-2 minutes.
- The pasta will soak up the sauce quickly. Plate the pasta and add a dollop of the gremolata ricotta, more parmesan cheese, and an additional sprinkle of gremolata, if desired.
- Serve with buttered bread crumbs and toasted almonds. Optional.
- Optional Buttery Panko Crumb Topping
- Add 1 Tablespoon butter to a small sauce pan over medium low heat. Once the butter has melted, add 1/2 cup panko crumbs and stir, then spread out in a single layer. Toast the crumbs for about two minutes before stirring again. Spread into a single layer again and continue to toast until golden brown, about another 3-4 minutes. Allow to cool slightly before adding Parmesan (optional).
Notes
- In order to fit the pasta in the pan, a large, 12″ sauté pan is recommended. If you do not have a large enough sauté pan, gently push the uncooked ends of the pasta into the boiling water until all of it is submerged.
- Refrigerate cooked pasta in a covered container for 4-5 days.
- Reheating. Microwave: Heat for about 30-40 seconds, then remove to stir in plain water, wine, or chicken broth. Continue for one-minute increments until warmed through. Stovetop: Heat in a pan over medium heat, stirring frequently. Add a splash of plain water, wine, or chicken broth.
- This recipe serves four people at 2 ounces of pasta per person, which is about 1 cup of cooked pasta.
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