Ingredients. 1 8 ounces uncooked angel hair pasta. 2 1/4 cup minced fresh parsley. 3 3 teaspoons grated lemon zest. 4 2 teaspoons minced garlic. 5 6 tablespoons olive oil. 6 3 tablespoons lemon juice. 7 1/2 teaspoon salt. 8 1/4 teaspoon pepper. 9 1/3 cup grated Parmesan cheese.
This lemon pasta sauce recipe is based on my garlic butter pasta as it’s luscious and made with butter and parmesan, it’s also similar to my alfredo sauce recipe; it’s super creamy and comforting. But it has a special tang and freshness added to it with the lemon juice and zest.
When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta. In a skillet, melt butter on medium heat and saute the sliced/minced garlic and lemon zest very lightly without allowing the garlic to brown. Add the heavy cream, lemon juice, season with salt and pepper, and cook for 1 minute.
In a skillet, melt butter on medium heat and saute garlic and lemon zest very lightly without allowing the garlic to brown. Add the heavy cream, lemon juice, season with salt and pepper, and cook for 1 minute. Add the hot pasta along with a part of the pasta water, and toss it using kitchen tongs until the sauce is emulsified and coats the pasta.