Creamy, comforting, and brightened with a citrusy twist, this Pasta with Preserved Lemon Alfredo brings together rich homemade-style Alfredo sauce, tender pasta, vibrant Swiss chard, and the bold tang of preserved lemon. It’s a cozy dish that still feels fresh and a little unexpected, perfect for weeknights or a special pasta dinner at home.

Why You’ll Love This Recipe

This recipe balances richness and brightness in a way that feels indulgent but not heavy. The preserved lemon cuts through the cream and butter with a salty, tangy note, while Swiss chard adds color, texture, and a gentle bitterness. It’s simple to prepare, adaptable to boxed or homemade pasta, and comes together quickly with restaurant-quality results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound pasta, homemade egg pasta or boxed pasta
1 teaspoon olive oil
4 cups Swiss chard, thinly sliced
1 cup heavy cream
5 tablespoons preserved lemon paste
1/2 cup unsalted butter, cut into tablespoons
1/3 cup grated Parmigiano Reggiano
1/2 teaspoon crushed red pepper flakes
1 tablespoon salt for the pasta water
4 quarts water for boiling pasta

Directions

Fill a large pot with 4 quarts of water and add 1 tablespoon of salt. Place it on the stove over high heat and bring to a rolling boil.

While the water is heating, warm the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced Swiss chard and cook for about 2 minutes, just until wilted. Remove the chard from the pan and set it aside.

In the same skillet, combine the preserved lemon paste and heavy cream. Heat over medium, whisking constantly, until the mixture begins to gently simmer. Add the butter one tablespoon at a time, whisking well after each addition until fully incorporated. Remove the skillet from the heat.

Add the pasta to the boiling water. Fresh pasta will take about 3 minutes to cook, while boxed pasta should be cooked according to package directions.

Return the cream sauce to medium heat. Carefully scoop out 1 cup of pasta cooking water and whisk it into the sauce until smooth and well combined.

Using tongs or a pasta server, transfer the cooked pasta directly from the pot into the skillet with the sauce. Toss gently to coat the pasta evenly.

Add the cooked Swiss chard and crushed red pepper flakes. Toss again until everything is well combined. Serve immediately, finishing with grated Parmigiano Reggiano if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

For a lighter version, substitute half-and-half for the heavy cream, keeping in mind the sauce will be slightly less rich.

If Swiss chard is unavailable, spinach or kale can be used instead. Spinach will cook faster, while kale may need an extra minute or two.

Add cooked chicken or shrimp for extra protein, stirring it in at the end to warm through.

For a stronger citrus punch, add an extra tablespoon of preserved lemon paste and adjust the salt if needed.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.

Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. Stir frequently to prevent separation. Microwave reheating is possible, but use short intervals and stir between each to maintain a smooth texture.

FAQs

What is preserved lemon paste?

Preserved lemon paste is made from salted, fermented lemons that have been blended into a smooth mixture. It has a salty, tangy, and deeply citrusy flavor.

Can I make this recipe without preserved lemon?

The preserved lemon is key to the flavor, but you can substitute finely grated lemon zest and a small amount of lemon juice, adjusting salt to taste.

Is boxed pasta okay to use?

Yes, boxed pasta works perfectly well and makes this recipe more accessible without sacrificing flavor.

What type of pasta works best?

Long noodles like fettuccine, linguine, or tagliatelle work especially well because they hold the creamy sauce beautifully.

Can I make the sauce ahead of time?

The sauce is best made fresh, but it can be prepared up to a few hours ahead and gently reheated with added pasta water.

Will the sauce thicken as it cools?

Yes, Alfredo sauce thickens quickly as it cools. Reheating with added liquid will help restore its creamy consistency.

Can I freeze this dish?

Freezing is not recommended, as cream-based sauces tend to separate and lose their smooth texture when thawed.

How salty is preserved lemon paste?

Preserved lemon paste is naturally salty due to the curing process, so taste the sauce before adding any extra salt.

Is Swiss chard necessary?

No, it’s optional but recommended for color, nutrition, and balance. The pasta is still delicious without greens.

Can I make this dish spicy?

You can increase the crushed red pepper flakes or add a pinch of chili powder for more heat.

Conclusion

Pasta with Preserved Lemon Alfredo is a comforting yet vibrant take on a classic creamy pasta dish. The rich sauce, bright citrus notes, and tender greens come together in perfect harmony, making it a memorable meal that feels both indulgent and fresh. Whether you use homemade pasta or a boxed favorite, this recipe delivers cozy satisfaction with a unique twist.

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