Ingredients
Scale
- 400g (14 oz) spaghetti or linguine
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 2/3 cup heavy cream or coconut cream for dairy-free option
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional for spice)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese or nutritional yeast (optional for vegan option)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain, reserving about 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéi until fragrant (about 1 minute).
- Pour in lemon juice and add lemon zest, stirring to combine.
- Lower the heat and slowly add the heavy cream, stirring constantly until the sauce is smooth and slightly thickened.
- Toss cooked pasta into the skillet with the lemon sauce. Add reserved pasta water if the sauce is too thick.
- Season with salt and black pepper. Garnish with chopped fresh basil or parsley and sprinkle with Parmesan or nutritional yeast.
Notes
- Use fresh lemon juice for the brightest flavor.
- For vegan versions, substitute coconut cream and nutritional yeast.
- Adjust seasoning to taste; add extra garlic or lemon zest for more punch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian, Vegan option available
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 45 mg
