The sauce is best prepared fresh. However, you can grate the zest and juice the lemon ahead of time and have the ingredients ready to save time.
Keep the heat at a gentle simmer, not a boil. Stir continuously, and add the lemon juice after removing from the heat to prevent curdling.
For fresh-tasting lemon pasta, seal it in a tight container and refrigerate it, where it will stay good for up to 4 days. Reheat the pasta over medium heat in a frying pan, adding just enough water to make the sauce creamy again. If you want to freeze the pasta, pack it in a freezer-friendly container. It can last for up to 3 months. Thaw it in the fridge overnight before reheating.
We have included a few tips and tricks to help you get the desired taste and texture of lemon pasta.
Make sure to zest only the yellow part of the lemon skin. The white pith underneath is bitter and can affect the taste of the dish.
Roll the lemon on the counter before juicing to maximize the amount of juice you get. The pressure from rolling helps break down some of the fruit's inner structures and allows more juice to be released when the lemon is squeezed. This is especially useful if the lemon feels firm or has been refrigerated. Simply press down on the lemon with the palm of your hand and roll it forward and back a few times before cutting and juicing it.
If the lemon sauce is too thick or clumpy, slowly add some of the water you cooked the pasta in. The starchy water helps make the sauce smooth and gives it a silky feel.
Lemon pasta is a traditional Italian dish that pairs refreshing flavors with creamy textures. The dish gets its bright tanginess from fresh lemon juice and lemon zest. Together, they balance out the rich, creamy sauce and make for a well-rounded taste experience. With only a handful of main ingredients, you can easily cook up a simple yet elegant meal for friends and family.
For other delicious pasta dishes, try our recipe for a creamy cottage cheese lasagna, spicy pasta arrabbiata, or simple pasta aglio e olio.
The base of the sauce consists of butter and cooking cream, creating a velvety, rich sauce. On its own, it might be overwhelmingly decadent, but lemon juice and zest come to the rescue. The subtle acidity of the lemon cuts through the richness, balancing the creaminess with a refreshing note. A generous sprinkle of Parmesan cheese adds a sharp, cheesy flavor that enhances the creaminess further, making it a well-rounded and delicious dish.
What we know as lemon pasta, others know as pasta al limone. The dish has its origins in the coastal regions of Southern Italy. These regions are famed for their incredible lemon groves that produce big, flavorful lemons. Lemon pasta harnesses the fresh tanginess of these citrus fruits, combining them with pasta to create a bright, refreshing meal. While some prefer to add chicken or seafood to the dish, the fresh and bright citrus flavor remains.
The classic recipe for lemon pasta is a canvas for creativity. So feel free to add or substitute a few ingredients to make the dish your own. Chicken and sautéed shrimp are two popular options that pair well with the bright lemon flavors and creamy sauce.
If you want to add more color and freshness, go with arugula salad or spinach leaves and mix them into the lemon pasta just before serving.
Pasta al limone typically uses spaghetti or linguine. However, various pasta shapes like fettuccine, tagliatelle, or penne also work very well and hold the sauce nicely.
