Description
A creamy, bright Spring Lemon Pasta cooked risotto-style for a silky texture, finished with Parmesan and fresh herbs. It is simple, comforting, and full of fresh flavor.
Ingredients
340 g spaghetti or linguine, broken in half
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
4 cups vegetable broth or chicken broth, warm
1 lemon, zested
2 tablespoons fresh lemon juice
60 g grated Parmesan cheese
Salt to taste
Black pepper to taste
2 tablespoons fresh parsley, chopped
Optional: 60 g frozen peas or fresh spinach
Instructions
- Heat olive oil and butter in a large skillet over medium heat until melted and lightly foamy.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Add the broken pasta and stir for 1 minute to lightly toast.
- Pour in about 1 cup of warm broth and cook, stirring often, until mostly absorbed.
- Continue adding broth 1/2 to 1 cup at a time, stirring frequently and allowing it to absorb before adding more, until pasta is tender and a creamy sauce forms (about 10–12 minutes).
- Stir in lemon zest, lemon juice, and Parmesan cheese until melted and smooth.
- Season with salt and black pepper to taste.
- If using, add peas or spinach and cook for another minute until warmed through.
- Finish with chopped parsley and serve immediately.
Notes
Use vegetable broth to keep the recipe vegetarian.
Add extra Parmesan for a richer flavor.
Swap spaghetti for linguine or other long pasta shapes.
Store leftovers in an airtight container for up to 3 days.
Reheat gently with a splash of broth, water, or milk to restore creaminess.
Add grilled chicken or shrimp on the side for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 20 mg
