Lemon Parmesan Pasta
A quick creamy pasta in a lemony garlic and parmesan cream sauce, loosened with pasta water. Makes two generous main servings or four smaller side portions.
Ingredients
- 8 ounce gemelli pasta, plus palmful of sea salt for water
- 2 teaspoon olive oil
- 2 tablespoon unsalted butter
- ½ cup yellow onion, finely diced
- 3 clove garlic, large, minced
- 1 pinch kosher salt, plus more to taste, to taste
- 2 teaspoon lemon zest, about 1 good size lemon
- 3–4 tablespoon lemon juice, freshly squeezed (about 1 lemon)
- ½ cup heavy cream
- ¼ cup parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon fresh parsley, minced
- ¼ teaspoon red pepper flakes
Method
- Bring a pot of salted water to boil. I do about a palmful of fine sea salt. Once boiling, add in pasta and cook follow[ing] package directions. Reserve 1 cup of pasta water before draining the cooked pasta.
- Meanwhile, in a 10-inch skillet, add olive oil with unsalted butter and heat over medium-low.
- Once melted, add the onion, garlic and a pinch of kosher salt. Stir and sauté until soft and translucent.
- when the onions are soft, add in red pepper flakes and lemon zest.
- Next pour in the lemon juice and stir while pouring in the heavy cream. Simmer over medium-low to low heat whi[le ...] on the pasta to finish cooking.
- Add the cooked pasta and grate in the parmesan cheese. Toss to combine. Taste and season with more salt if desi[red].
- Add a few splashes of pasta water to thin or loosen up the sauce as needed. Serve immediately.
- Serve in shallow bowls topped with more parmesan cheese and minced parsley.