This creamy lemon pasta is a bright and comforting dish that balances rich, velvety sauce with fresh citrus flavor. Tender fettuccine is coated in a lemon-garlic cream sauce, finished with juicy tomatoes and fresh herbs for a meal that feels both indulgent and light at the same time. It’s perfect for a quick weeknight dinner yet elegant enough for guests.
Why You’ll Love This Recipe
This recipe comes together quickly with simple, everyday ingredients. The lemon cuts through the richness of the cream and cheese, creating a balanced flavor that never feels heavy. It’s easy to customize with proteins or vegetables, and it delivers restaurant-quality results with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the lemon-garlic topping:
3 teaspoons grated lemon zest
2 teaspoons minced fresh parsley
2 garlic cloves, finely minced
For the pasta and sauce:
8 ounces uncooked fettuccine
1/4 cup butter
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon black pepper
4 ounces cream cheese, cut into small cubes
2 tablespoons fresh lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
Grated Parmesan cheese, optional for serving
Directions
In a small bowl, combine the lemon zest, minced parsley, and minced garlic for the topping. Set aside.
Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
In a large skillet over medium-high heat, melt the butter. Add the chopped onion and cook for 2 to 3 minutes, stirring frequently, until softened.
Add the minced garlic and lemon zest to the skillet and cook for 1 minute, stirring constantly.
Stir in the heavy cream, salt, and black pepper. Reduce the heat slightly and whisk in the cream cheese until fully melted and smooth.
Remove the skillet from the heat and allow the sauce to cool slightly, then stir in the lemon juice.
Add the cooked fettuccine, chopped tomatoes, and parsley to the skillet. Toss gently until the pasta is evenly coated with the sauce.
Serve immediately, topped with the lemon-garlic mixture and optional grated Parmesan cheese.
You can add cooked chicken, shrimp, scallops, or salmon to make the dish more filling. For extra vegetables, stir in sautéed zucchini, yellow squash, baby spinach, peas, or artichoke hearts. Fresh basil can be used instead of parsley for a slightly sweeter, aromatic twist.
Storage/Reheating
Store leftover creamy lemon pasta in an airtight container in the refrigerator for up to 5 days. Keep the lemon-garlic topping in a separate container. Reheat gently in a skillet over medium heat or in the microwave, adding a small splash of water or milk to loosen the sauce if needed.
FAQs
Can I use a different type of pasta?
Yes, linguine, spaghetti, or tagliatelle all work well with this sauce.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare it a few hours ahead and reheat gently before serving.
Is this pasta very lemony?
The lemon flavor is bright but balanced by the cream and cheese, not overpowering.
Can I replace cream cheese?
Mascarpone cheese works well as a substitute and gives an even richer texture.
Should I save pasta water?
Yes, a small splash of pasta water can help loosen the sauce if it becomes too thick.
Can I make it vegetarian?
Yes, the recipe is already vegetarian and full of flavor without meat.
How do I keep the sauce from separating?
Avoid boiling the sauce and add the lemon juice off the heat to maintain a smooth texture.
Can I freeze creamy lemon pasta?
Freezing is not recommended, as the cream-based sauce may change texture.
Do I need to zest the lemon before juicing?
Yes, zest the lemon first while it’s whole for best results.
Is Parmesan cheese required?
It’s optional, but it adds a savory finish that complements the lemon nicely.
Conclusion
Creamy lemon pasta is a simple yet elegant dish that brings together comforting textures and fresh flavors. With its quick preparation and flexible ingredients, it’s a recipe you can return to again and again, whether for a busy weeknight or a relaxed family meal.
This creamy lemon pasta combines a rich, velvety lemon-garlic cream sauce with tender fettuccine, juicy tomatoes, and fresh herbs. It’s bright, comforting, and ready in just 30 minutes—perfect for both weeknight dinners and special occasions.
Author:Sophia
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
3 teaspoons grated lemon zest (for topping)
2 teaspoons minced fresh parsley (for topping)
2 garlic cloves, finely minced (for topping)
8 ounces uncooked fettuccine
1/4 cup butter
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon black pepper
4 ounces cream cheese, cut into small cubes
2 tablespoons fresh lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
Grated Parmesan cheese, optional for serving
Instructions
In a small bowl, combine the lemon zest, minced parsley, and minced garlic for the topping. Set aside.
Cook the fettuccine in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet over medium-high heat, melt the butter. Add the chopped onion and cook for 2 to 3 minutes, stirring frequently, until softened.
Add the minced garlic and lemon zest to the skillet and cook for 1 minute, stirring constantly.
Stir in the heavy cream, salt, and black pepper. Reduce heat slightly and whisk in the cream cheese until melted and smooth.
Remove skillet from heat and stir in the lemon juice.
Add the cooked fettuccine, chopped tomatoes, and parsley to the skillet. Toss until evenly coated with sauce.
Serve immediately, topped with the lemon-garlic mixture and optional grated Parmesan cheese.
Notes
For a protein boost, add grilled chicken, shrimp, or salmon.
Use basil instead of parsley for a sweeter, more aromatic flavor.
Reserve a bit of pasta water to help loosen the sauce if needed.
Reheat gently with a splash of milk or water to prevent separation.
