Name: Lemon Garlic Cream Pasta Sauce Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Italian
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 freshly ground black pepper, to taste

Description

This creamy lemon garlic pasta sauce is made with just 8 simple ingredients, combining butter, garlic, lemon, and Parmesan to create a bright and flavorful sauce. Ready in under 15 minutes, it’s perfect for tossing with pasta or serving as a versatile base for various dishes.

Ingredients

Base

2 Tbsp. butter
4 garlic cloves, grated with a microplane
2 Tbsp. all-purpose flour

Liquid

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 freshly ground black pepper, to taste

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Instructions

Melt Butter and Cook Garlic: In a 12-inch non-stick skillet over medium heat, melt the butter. Add the grated garlic and cook for about 30 seconds, stirring constantly until fragrant but not browned.
Add Flour: Stir in the all-purpose flour and cook for 1 minute, stirring continuously to develop a light golden color and cook off the raw flour taste without burning.
Incorporate Half and Half: Gradually pour in the half and half while stirring to combine smoothly. Season with kosher salt and fresh black pepper to taste. Reduce heat to medium-low and continue cooking for 1 to 2 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Whisk out any lumps that form.
Add Lemon and Cheese: Whisk in the fresh lemon juice and lemon zest until fully incorporated. Then stir in the grated Parmesan cheese and chopped parsley; the cheese will melt immediately into the sauce.
Serve Immediately: Remove from heat and serve immediately over cooked pasta or use as a base for other dishes.

Notes

For a smoother sauce, grate the garlic with a microplane and freshly grate the Parmesan cheese yourself rather than using pre-grated bagged cheese.
This recipe yields about 2 cups of sauce, perfect for 8 ounces of dry pasta.
If reheating leftovers, thin the sauce with white wine, reserved pasta water, milk, or half and half as it will thicken upon standing.
Store leftovers in an airtight container in the fridge for up to 5 days.

Prep Time: 5 minutes
Cook Time: 7 minutes
Category: Sauce
Method: Stovetop
Cuisine: Italian