Lemon Cream Pasta

Pasta night? I’ll be making this on repeat this spring. A creamy lemon pasta that takes minutes to make. Have it as a side or by itself! I’ll be making lemon everything from here on out! 🍋🌿

1 tbsp butter
2 cloves garlic, minced
Zest from a small lemon,
Juice from a small lemon
1 cup cream
½ cup parmesan cheese
10 oz spaghetti pasta
Handful arugula
1 cup cherry tomatoes, cut in half

  1. In a large pot, boil some water and add 1 tbsp salt. Cook spaghetti until just al dente (the lowest time on the package). Drain and reserve ½ cup pasta water.

  2. In a large pan on medium high heat, melt some butter and cook the garlic. Add the lemon zest and stir fry for another 30 seconds until fragrant. Then add the cream, lemon juice, and parmesan cheese.

  3. Add the hot cooked spaghetti and stir until it’s mixed. Add pasta water as needed to keep it loose.

  4. Take off heat and stir in fresh arugula and cherry tomatoes. Garnish with black pepper, parmesan cheese, and any extra lemon zest. Enjoy!

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Dzung