Lemon Garlic Pasta Sauce Recipe

Introduction

This lemon garlic pasta sauce is a bright and creamy addition to any pasta dish. With the fresh zest and juice of lemon balanced by savory garlic and Parmesan, it’s an easy way to elevate a simple meal.

Ingredients

• 2 Tbsp. butter
• 4 garlic cloves, grated with a microplane
• 2 Tbsp. all-purpose flour
• 2 cups half and half (not fat free)
• Zest of 1 lemon (about 1 tsp.)
• 2 Tbsp. fresh lemon juice
• ⅓ cup grated Parmesan cheese
• 1 Tbsp. finely chopped parsley
• Kosher salt and fresh black pepper, to taste

Instructions

1. Step 1: In a 12-inch non-stick skillet, melt the butter over medium heat. Add the grated garlic and cook for 30 seconds, stirring constantly, until fragrant.
2. Step 2: Stir in the flour and cook for 1 minute, stirring constantly until it turns lightly golden to cook off the raw flour taste. Be careful not to burn it.
3. Step 3: Gradually pour in the half and half while stirring continuously. Season with kosher salt and fresh black pepper to taste. Reduce the heat to medium-low and cook for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon. Whisk out any lumps that form.
4. Step 4: Whisk in the lemon juice and zest, then stir in the grated Parmesan cheese and chopped parsley. The cheese will melt immediately into the sauce.
5. Step 5: Serve the sauce immediately over your favorite pasta for a fresh, flavorful meal.

Tips & Variations

• Use freshly grated Parmesan for the best flavor and a smooth melt into the sauce.
• For a richer sauce, substitute heavy cream for half and half.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Try stirring in cooked shrimp or grilled chicken for added protein.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, whisking to restore smoothness. If the sauce thickens too much when chilled, add a splash of milk or half and half while reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, you can prepare the sauce up to 2 days in advance. Reheat gently on the stove before serving, stirring occasionally to maintain the creamy texture.

Can I use a different type of cheese?

Parmesan is best for its melting quality and flavor, but Pecorino Romano can be a good substitute. Avoid cheeses that don’t melt well or have very strong flavors.

Lemon Garlic Pasta Sauce Recipe

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★★★★★

4.5 from 55 reviews

This creamy Lemon Garlic Pasta Sauce combines rich butter, fresh garlic, and tangy lemon with a smooth half-and-half base and Parmesan cheese to create a vibrant, flavorful sauce that effortlessly elevates any pasta dish.

• Author: Lena
• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Total Time: 11 minutes
• Yield: About 2 cups (serves 4) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 Tbsp. butter
• 4 garlic cloves, grated with a microplane
• 2 Tbsp. all-purpose flour
• 2 cups half and half (not fat free)

Flavorings

• Zest of 1 lemon (about 1 tsp.)
• 2 Tbsp. fresh lemon juice
• ⅓ cup grated Parmesan cheese
• 1 Tbsp. finely chopped parsley
• Kosher salt and fresh black pepper, to taste

Instructions

1. Melt Butter and Cook Garlic: In a 12-inch non-stick skillet, melt the butter over medium heat. Add the grated garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
2. Add Flour and Cook: Stir in the all-purpose flour and cook for 1 minute, stirring constantly until it turns lightly golden. This step cooks off the raw flour taste but be careful not to burn it.
3. Incorporate Half and Half: Gradually pour in the half and half while stirring continuously to prevent lumps. Season with kosher salt and fresh black pepper to taste. Reduce the heat to medium-low and cook the sauce for 1-2 minutes until it thickens enough to coat the back of a spoon. If lumps form, whisk vigorously until smooth.
4. Add Lemon and Cheese: Whisk in the fresh lemon juice and lemon zest, then stir in the grated Parmesan cheese and chopped parsley. The cheese will melt quickly into the sauce, creating a creamy consistency.
5. Serve Immediately: Remove the sauce from heat and serve immediately over your favorite pasta for a bright, luscious meal.

Notes

• Use fresh lemon juice and zest for the best bright citrus flavor.
• Do not use fat-free half and half as it may affect the sauce’s creaminess and thickening.
• Adjust salt and pepper according to your taste preference.
• Consume immediately for optimal texture and flavor; the sauce may thicken further upon standing.
• Grate garlic finely to release maximum aroma and avoid garlic chunks.

Keywords: Lemon garlic pasta sauce, creamy lemon sauce, Parmesan pasta sauce, easy pasta sauce, stovetop sauce