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Lemon Pasta

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar side dish.

Here’s a lusciously creamy pasta that will become the meal of your dreams. Try this Lemon Pasta! It’s rich and silky, with just the right balance of sharp citrus from loads of lemon zest. Don’t consider this a health food or even a healthy spin: it’s here for when you need a properly indulgent bit of pasta. This one is modeled off of a favorite of ours at a fantastic local restaurant and let’s just say: it’ll be tough to put down your fork.

Ingredients in this lemon pasta recipe

This lemon pasta recipe is a mess of citrusy, creamy long noodles smothered in cream, Parmesan and lemon zest. While most of the recipes on this website fit under the umbrella of healthy, this one is all about being just plain amazing. If you prefer a healthy spin, go to Vegan Fettucine Alfredo! For this lemon pasta you’ll need:

Pasta: spaghetti or bucatini
Milk
Heavy cream
Butter
Garlic
Lemon zest
Parmesan cheese
Salt and pepper

Use any long noodle (bucatini is best)

You can use any type of long noodle for this lemon pasta recipe. If you have fresh pasta, this would be a great sauce for using it! Of course, it’s much more accessible to use dried long noodles. Here are some options:

Bucatini: It’s spaghetti with a hole in it! It lends a deliciously chewy texture to the pasta.
Spaghetti: The classic!
Linguine: A slightly wider noodle.
Fettucine: A flatter and wider noodle.

Of course, this sauce works well with a short noodle as well, if you’re looking for a short pasta! Some ideas: Rigatoni, Penne, Orecchiette and Cavatappi would be great contenders.

How to make lemon pasta: a few tips

This lemon pasta takes just a few minutes to whip up. Here are a few tips to keep in mind during the cooking process:

Consider cutting it in half! The recipe below makes 6 to 8 servings, so cut in half if you don’t want leftovers (though they do save well!).
Zest the lemons first. You’ll need zest from two lemons, which can take a while. We like using a microplane grater to make quick work.
Loosen the sauce with pasta water. Like with many Italian pasta recipes, save a bit of the pasta water after you’ve boiled it: you may need a few splashes to get the sauce to a creamy consistency.

Serves a crowd, or works as leftovers

This lemon pasta makes quite a big pot of noodles! You’ll use 1 pound of pasta here, which in our book makes enough for 6 to 8 servings. This might be less than you’re used to when it comes to pasta, but this one is so rich we recommend having smaller servings.

You may want to halve this recipe, or it works great as leftovers! The flavor is still fantastic after 3 days refrigerated. We even ate it cold! You can also reheat it in a skillet with a splash of milk to get it creamy again.

What to serve with lemon pasta

Here’s an important thing about this lemon pasta recipe: how to make it into a meal! The serving size is smaller than you might be used to, because it’s such a rich and fatty pasta. You’ll want to accessorize it with a crisp green salad or some vegetable sides. Here are some ideas:

Salads: Goat Cheese Salad with Arugula, Brussels Sprout Salad, Wedge Salad, Pomegranate Salad, Broccolini Salad, Celery Salad with Apples
Roasted veggies: Roasted Green Beans, Roasted Broccolini, Roasted Broccoli, Roasted Kale, or Brussels Sprouts with Maple Glaze
Sauteed veggies: Sauteed Green Beans, Ultimate Sauteed Vegetables, Sauteed Broccoli, Sauteed Spinach, Sauteed Kale, or Sauteed Rainbow Chard

Or, serve it as a simple side dish

Another great way to serve lemon pasta? As a side dish! It works very well with fish or chicken for an elegant meal. Here are a few mains we’d serve it with:

Salmon like Pecan Crusted Salmon, Sheet Pan Salmon and Asparagus, or Quick Broiled Salmon
Shrimp like Easy Baked Shrimp or Easy Pesto Shrimp
Scallops like Pan Seared Scallops or Grilled Scallops
Tuna like Best-Ever Grilled Tuna Steak

This lemon pasta recipe is…

Vegetarian. For gluten-free, use gluten-free or legume pasta.

Lemon Pasta

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 to 8
Diet: Vegetarian

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Description

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar side dish.

Ingredients

1 pound spaghetti or bucatini pasta*
1 cup 2% milk
¾ cup heavy cream
1 teaspoon kosher salt, divided
4 cloves garlic, grated
Zest from 2 lemons
5 tablespoons salted butter, sliced
½ cup grated Parmesan cheese
Fresh ground black pepper

Instructions

Cook the pasta (and save the pasta water!): Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Save out ½ cup pasta water using a glass measuring cup for the sauce, then quickly drain the pasta.
Make the sauce: In saucepan, add the milk and cream and bring to a simmer over medium heat. As it comes to a simmer, grate in the garlic. Add ½ teaspoon kosher salt, zest of 1 lemon, and 4 tablespoons butter and stir for 1 minute. Slowly sprinkle in the Parmesan cheese, stirring constantly until fully incorporated and the sauce thickens.
Serve: Add the drained pasta to the sauce and toss to combine. Allow to sit 3 minutes. Add the remaining zest of 1 lemon, ½ teaspoon kosher salt, and 1 tablespoon butter. Add a few drizzles of pasta water as necessary until nicely coated. Serve with fresh ground black pepper. Store leftovers refrigerated for up to 3 days (reheats nicely in a skillet with a splash of milk).

Notes

*This quantity serves 6 to 8: make sure to cut in half if you’re serving less eaters! Pair with a green salad or veggie side to round it out as a meal.

Category: Main dish
Method: Pasta
Cuisine: American

Keywords: Lemon pasta

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Easy Breakfast Burrito

This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got two layers of eggs for massive savory flavor.

Need ideas to start your morning? Or love breakfast for dinner? Try this genius Breakfast Burrito Recipe! In just 15 minutes, you’ve got a burrito that’s bursting with zesty flavor. Many breakfast burrito recipes call for rice or cooked meat or potatoes: and who has time for that in the morning? (Not us.) You’ll need just 5 minutes to cook two layers of eggs here: one chorizo-spiced and one cheesy. Take a bite and it’s irresistibly savory and delicious, with all the right cozy textures. We even make this Tex Mex classic for a quick dinner, it’s so darn good.

Ingredients in a quick breakfast burrito recipe

It’s hard to plan ahead for mornings, and it’s hard to meal prep. So here’s a breakfast burrito recipe that you can whip up in a flash! This recipe makes 2 burritos, and you can freeze one for later too. Here are the quick and simple components: no meat browning or potato cooking required!

Eggs
Spices: chili powder, garlic powder and cumin
Salt and butter
Shredded cheddar cheese
Avocado
Pico de gallo
Large 10″ tortillas

The trick: two layers of eggs

Here’s the cool thing about this breakfast burrito recipe: you need no meat, because the spiced eggs stand in for meat! Here’s a break down of how this trick works, with a total of 2 eggs per serving:

Spiced eggs: Adding chili powder, garlic and cumin to scrambled eggs makes them taste like a combination between taco meat and chorizo. Really! We made up this concept for our Amazing Egg Tacos and have been riffing on it ever since.
Cheesy eggs: Of course, any breakfast burrito needs a layer of cheesy eggs! Combining these two layers makes a satisfying bite where you don’t miss the meat.

How to roll a breakfast burrito

The hardest part about a breakfast burrito? Rolling the burrito! This is notoriously challenging, so here are a few of our top tips:

Tortilla size: Breakfast burritos need large tortillas, at least 10″ (or up to 12″).
Tortilla type: We have the best luck with flour tortillas. Some gluten free or grain free tortillas work, but it depends on the brand.
Warm it: It’s helpful to bring the tortilla to room temp or lightly warm it in the microwave before rolling. This helps to reduce breakage.
Rolling tips: Fold the tortilla in half over the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the burrito, then roll it up. Keep it as tight as possible while rolling.

One last step: toast it!

This is totally optional, but who doesn’t love a breakfast burrito that’s toasted on the outside? They get those lovely golden marks on the outside, which makes it look (and smell) absolutely irresistible! All you have to do is heat a little butter in a skillet, then cook on medium high heat for about 1 minute per side. It works like a charm!

Leftover storage: how to freeze it

This breakfast burrito recipe makes 2 servings. It’s also an easy recipe to multiply: you can make a double or triple batch if you like! If you happen to have leftovers, you can freeze the burrito for later. This is preferable to refrigerating the burrito, as it can become very soggy. There are still concerns with a breakfast burrito becoming soggy after freezing it, so here are a few small tips to keep in mind:

When you assemble, add a small handful of shredded cheese on the tortilla first. This can help to form a moisture barrier.
Let the egg filling come to room temp before rolling. This prevents extra moisture as well.
Freeze wrapped in foil. Store up to 1 month.
To reheat, place it in foil in a 350 degree oven and bake until warmed through, about 15 minutes.

And that’s it! It results in the tastiest, easiest breakfast burrito around. And remember: you don’t have to wait for breakfast for this one! Try it as an easy dinner.

More savory breakfast recipes

Savory breakfast is where it’s at! Here are a few more breakfast recipes that make mornings more delicious:

Epic Breakfast Tacos

Hearty Breakfast Skillet

Hearty Hashbrown Breakfast Casserole

Quick Breakfast Quesadilla

This breakfast burrito recipe is…

Vegetarian. For gluten free, use gluten free tortillas (just be careful of the brand, as some gluten free tortillas can be more brittle).