Description
A creamy and zesty Lemon Garlic Pasta Sauce made with butter, garlic, lemon juice and zest, Parmesan cheese, and fresh parsley. This versatile sauce is easy to prepare on the stovetop and pairs perfectly with your favorite pasta, adding bright citrus notes balanced with rich, cheesy flavor.
Ingredients
Scale
Sauce Ingredients
- 2 Tbsp. butter
- 4 garlic cloves, grated with a microplane
- 2 Tbsp. all-purpose flour
- 2 cups half and half (not fat free)
- Zest of 1 lemon (about 1 tsp.)
- 2 Tbsp. fresh lemon juice
- ⅓ cup grated Parmesan cheese
- 1 Tbsp. finely chopped parsley
- Kosher salt, to taste
- Fresh black pepper, to taste
Instructions
- Melt Butter and Sauté Garlic: In a 12-inch non-stick skillet, melt the butter over medium heat. Add the grated garlic and cook for 30 seconds while stirring constantly until it becomes fragrant.
- Add Flour and Cook: Stir in the all-purpose flour and continue to cook, stirring constantly for 1 minute or until the flour is lightly golden. This step cooks off the raw flour taste without burning it.
- Incorporate Half and Half: Gradually pour in the half and half while stirring. Season with kosher salt and fresh black pepper to taste. Reduce heat to medium-low and cook for 1 to 2 minutes until the sauce thickens and coats the back of a spoon, whisking to remove any lumps.
- Add Lemon and Cheese: Whisk in the fresh lemon juice and lemon zest. Stir in the grated Parmesan cheese and chopped parsley. The cheese will melt immediately into the sauce. Serve the sauce immediately over pasta or your choice of dish.
Notes
- For a smoother sauce, use a microplane to grate the garlic and Parmesan cheese. Freshly grated Parmesan melts better and enhances flavor compared to pre-grated cheese.
- This recipe yields about 2 cups of sauce, which is enough for 8 ounces of dry pasta. It can also be used as a base for other dishes.
- Leftover sauce will thicken when cooled. Thin it out as needed with white wine, reserved pasta water, milk, or half and half before reheating. Store leftovers in an airtight container for up to 5 days.
