Monday calls for the coziest lemon pasta you can imagine.
Bright, meatless and refreshing, this pasta is also cheesy and comforting — ideal for curling up with a blanket after a long Monday. It comes together quickly and feels a little fancy without any fuss.
All the lemon, please. A bit of fresh Meyer lemon zest adds an instant burst of brightness.
I used to call myself a pasta-hater, which makes it funny that I’ve shared several pasta recipes lately. Because pasta wasn’t a frequent meal in my house, the few recipes we loved really stuck: sheet pan gnocchi and this lemon pasta top that list. I could easily make this weekly.
About this version
This lemon pasta is light and simple. It’s not always everyone’s favorite—my husband politely admitted he didn’t love lemon pasta years ago—so consider it a special treat for fans of bright, creamy flavors. For those still unsure about lemon-forward dishes, a lemon chicken soup might be a good first step.
The recipe below serves two (or one if you’re treating yourself to a solo, indulgent evening). It’s a quick, elegant dinner that pairs beautifully with a simple greens salad and requires very few ingredients.
There are only about six main ingredients if you don’t count salt and pepper: pasta, lemon, heavy cream, butter, pecorino romano and parsley. I like whole wheat angel hair for a lighter twist, but bucatini or spaghetti work beautifully if you want something more indulgent.
The technique is straightforward: make a lemon-cream sauce, toss the hot pasta in that sauce, add plenty of freshly grated pecorino and a generous crack of black pepper. If the sauce needs loosening, stir in reserved starchy pasta water a few tablespoons at a time until the texture is silky.
Serve with a big green salad—Kale Caesar or a simple house salad are both excellent choices. The lemon pasta feels elegant, yet it’s effortless and approachable.
Cozy Lemon Pasta
Cozy Lemon Pasta
2
10 mins
15 mins
25 mins
Ingredients
- 8 ounces whole wheat angel hair pasta
- 1 lemon, zest freshly grated and juiced
- 2/3 cup heavy cream
- 4 tablespoons unsalted butter
- 2 to 3 ounces pecorino romano cheese, freshly grated
- salt and freshly cracked black pepper
- freshly chopped parsley (optional)
Instructions
- Cook the angel hair (or your preferred pasta) according to package directions in well-salted water. Reserve about 1 1/2 cups of the starchy pasta water before draining.
- Zest the lemon and juice it into a small bowl.
- In a skillet or small pot, combine the lemon zest and heavy cream. Heat over medium, whisking often, and bring to a gentle simmer (1–2 minutes). Reduce heat to low and whisk in the butter one tablespoon at a time until the sauce is creamy and slightly thickened.
- Increase heat to medium-low and whisk in 3/4 cup of the reserved pasta water and the lemon juice. Add the drained pasta to the sauce and toss thoroughly with tongs to coat. Stir in the pecorino and continue tossing. If the sauce seems too thick, add more reserved pasta water a few tablespoons at a time until silky.
- Finish with lots of freshly cracked black pepper and extra grated cheese. Garnish with chopped parsley or lemon twists if desired.
Notes
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And of course, add a little extra cheese on top.