The Coziest Lemon Pasta Bowl.
Monday calls for the coziest lemon pasta ever.
It’s meatless, it’s refreshing, but it’s also cheesy and comforting. Perfect for curling up in a blanket after a long winter start to the week.
Give me alllll the lemon!
Like this little meyer lemon grated below. It’s so bright and fresh!
I grew up a self-proclaimed pasta-hater (very strange, I know, doesn’t everyone love pasta?!) so it’s nuts that I’ve already shared a few pasta dishes in 2019!
Because of the lack of love, we don’t eat pasta very often. But that sheet pan gnocchi and this lemon pasta? Ooooh. I could probably make them weekly. We enjoy them so much!
Okay, I use the term “we” loosely.
This lemon pasta is not exactly a dish that Eddie is begging for. In fact, I’m pretty sure that the last time I made a lemon pasta for him, it was waaaay before we had kids, we lived in our first house and he very nicely said “uh, I don’t really like lemon pasta.”
Okay! More for me. I mean us. You and me!
(That being said, Eddie does love this lemon chicken soup, so there might be hope for the non-lemon lovers.)
This recipe serves two or, I mean, I guess one if you’re having a wonderfully obnoxious Monday evening. It’s the perfect thing to make when you want to feel a little fancy. I mean, a little fancier than cheese, crackers and wine for dinner while you get sucked into the Internet vortex of your ex-boyfriend’s sister’s cousin’s wife.
Not that I have any idea what that is like.
It’s super simple too. There are barely any ingredients. In fact, there are only six if we don’t count salt and pepper. I used whole wheat angel hair for a twist, but if I want to get indulgent, I’ll go with bucatini.
You technically only need one lemon and cream. And lots of freshly grated pecorino. After that, you make a lovely sauce and toss the pasta while throwing generous handfuls of the cheese on top. Next, a big crackle of black pepper. Finally, a fork for twirling.
And maybe a spoon for extra sauce.
The lemon pasta is the perfect dish to serve with a big greens salad. Kale Caesar or my favorite house salad? Those would be number one.
It’s such a fun, easy and elegant meal!
Cozy Lemon Pasta
Cozy Lemon Pasta
- 8 ounces whole wheat angel hair pasta
- 1 lemon, zest freshly grated and juiced
- 2/3 cup heavy cream
- 4 tablespoons unsalted butter
- 2 to 3 ounces pecorino romano cheese, freshly grated
- salt and freshly cracked black pepper
- freshly chopped parsley
- Cook the angel hair (or pasta of your choice!) according to the directions. Make sure to boil it in salted water! You want to reserve about 1 ½ cups of the starchy pasta water once it’s finished cooking.
- Zest the lemon rind and juice the lemon into a bowl.
- Place the lemon zest and heavy cream in a skillet or pot and heat over medium heat. Whisk the mixture often and bring it to a simmer – this will only take 1 or 2 minutes. Turn the heat down to low and whisk in the butter 1 tablespoon at a time. You want the sauce to be creamy and slightly thickened.
- Increase the heat to medium-low and whisk in ¾ cup of the pasta water and lemon juice. Place the pasta into the cream sauce and toss it well, using kitchen tongs to turn it over and coat the strands. Add the pecorino and continue to toss. If the sauce isn’t creamy enough, add in more of the pasta water a few tablespoons at a time until it’s reaches the desired consistency.
- Sprinkle on lots of freshly cracked black pepper and extra cheese.
- If desired, you can garnish with some fresh chopped parsley or lemon twists!
Did you make this recipe?
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I appreciate you so much!
And a little extra cheese. Of course.
37 Comments on “The Coziest Lemon Pasta Bowl.”
I looooove lemons, but I’ve always been hesitant to add it to a savory pasta dish. No more hesitating!
time to try!! :)
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Looks delicious! I can’t wait to try this recipe. Quick question, does the ” 4 Tablespoons” refer to butter?
yes butter! thank you christine!
I basically made this the other day for dinner, but since I was home alone (and had no cream), I made it as a one pot pasta. I just couldn’t stand the thought of going to the store for cream or washing more than one pan. But now I want the creamy version!
love that so much!
I love lemon and I love pasta, but every time I’ve tried to combine them, I end up not liking the flavors of them together. :(
maybe try this one with half the zest!
I can’t wait to make this! Is there another type of cheese you would recommend? My local Kroger is out of the only pecorino romano cheese they sell.. my husband hates cheese lol oh well, guess I get to keep it all to my pregnant self! :)
Btw, I made your apple cinnamon oatmeal latte today (only 1 espresso shot though since I’m pregnant) and it was SO good!
Holly, you can use fresh grated parmesan cheese. It is easy to find.
yes parmesan for sure!!
and so glad you loved the latte. :) congrats too!
This was very good. I made my sauce thicker and added tarragon with the cheese.
So glad you enjoyed it tasha!
Hey Jessica! I feel you on the man not a fan comments. I make a lemon pasta salad with tuna for dinner but it is now my lunch recipe lol. I love the fresh summery lemon! Thanks for another lunch recipe! Tammy @ SouthernInfluenced1.com
This looks absolutely amazing! Can’t wait to try it out.
Christa | https://theavidpen.com
thanks christa!! xo
This is freaking delicious! I have tried 10,000 lemon pastas and this my friend blows them all away! I never leave comments any where about anything but I had to, unfreaking believably great.
wow!! thank you kasey!! :)
Oh my goodness, this is exactly what I’ve been looking for! In fact tonight completely randomly for dinner I had a meh lemony pasta dish (not one of your recipes) with a side of your kale Cesar! So excited to take this recipe for a spin! 🤤
I can relate – this is one of my favorites and my husband feels the same way Eddie does LOL
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eating it as i type… DELICIOUS! I did throw in some arugula to cancel out the butter/cheese/cream. Super healthy, right? Thanks for another great recipe!
So delicious, thank you! Served it with roasted broccoli and asparagus.
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OMG made this last night and it was so freakin’ delicious! My husband is the opposition of Eddie – the more lemon the better. Recipe calls for one lemon, better make it two. This is a keeper!!
Made this last night for dinner – so easy and yummy. I like lemon, but decided to halve the amount of zest and juice and loved how it turned out. I added arugula for some greens. A big bowl of pasta is definitely my comfort food. :)
This lemon pasta is absolutely delicious! I added some asparagus tips and diced pancetta that needed to be used but it would be perfect on its own. Other variations would include the addition of salmon, shrimp or chicken and herbs such as fresh basil or dill. This is a recipe that I’ll use over and over again.
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The BEST lemon ;pasta recipe around. Follow the recipe and you will be very pleased.
This is quite possibly the best recipe I’ve ever made. My mom is allergic to garlic and I have a hard time finding Alfredo recipes without that but this one knocked it out of the park. Thank you so much!!
how do I adjust for 4 servings?
I love this! It’s one of my favorite recipes on your site. I crisp up panko in butter and mix that with parsley and more pecorino for a nice textured topping.