Lemon Garlic Alfredo Spaghetti
Dive into a bowl of sunshine with this Lemon Garlic Alfredo Spaghetti! Bursting with zesty lemon and savory garlic, this dish is not only a crowd-pleaser but also a breeze to whip up. Perfect for warm evenings, it combines creamy Alfredo sauce with al dente spaghetti for a delightful summer treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 7 garlic cloves, thinly sliced
- Juice of 1/2 lemon
- 1 tbsp lemon zest (15 ml)
- Fresh parsley, chopped (optional)optional
🥛Dairy & Eggs(3)
- 6 tbsp butter (84 g)
- 3/4 cup heavy cream, room temperature (180 ml)
- 3/4 cup parmesan, grated (180 ml)
🫙Pantry Staples(2)
- Pasta water, as neededoptional
- 12 oz (340 g) spaghetti (340 g)
🧂Spices & Seasonings(1)
- 1 tsp each garlic powder, Italian seasoning, salt, and black pepper (5 ml)
👨🍳 Instructions
- 1
Cook the spaghetti according to package directions. Reserve a cup pasta water before draining, then set aside.
- 2
In a large pan over low heat, melt the butter. Add the garlic and cook for 4–5 minutes until lightly golden. Stir in the seasonings and cook for 1 minute more. It is good if the butter starts to brown a bit… this is flavor!
- 3
Add the lemon zest and lemon juice and stir for 30 seconds.
- 4
Slowly pour in the heavy cream and bring to a gentle simmer.
- 5
Add the parmesan and stir until melted and smooth. Toss in the spaghetti and parsley (if using).
- 6
While stirring over medium-low heat, gradually add pasta water as needed until the sauce is silky and coats every strand of pasta.
- 7
Finish with more parmesan, black pepper, and an optional lemon wedge for the vibes. Enjoy!
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Lemon Garlic Alfredo Spaghetti
Dive into a bowl of sunshine with this Lemon Garlic Alfredo Spaghetti! Bursting with zesty lemon and savory garlic, this dish is not only a crowd-pleaser but also a breeze to whip up. Perfect for warm evenings, it combines creamy Alfredo sauce with al dente spaghetti for a delightful summer treat!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 7 garlic cloves, thinly sliced
- Juice of 1/2 lemon
- 1 tbsp lemon zest (15 ml)
- Fresh parsley, chopped (optional)optional
🥛Dairy & Eggs(3)
- 6 tbsp butter (84 g)
- 3/4 cup heavy cream, room temperature (180 ml)
- 3/4 cup parmesan, grated (180 ml)
🫙Pantry Staples(2)
- Pasta water, as neededoptional
- 12 oz (340 g) spaghetti (340 g)
🧂Spices & Seasonings(1)
- 1 tsp each garlic powder, Italian seasoning, salt, and black pepper (5 ml)
👨🍳 Instructions
- 1
Cook the spaghetti according to package directions. Reserve a cup pasta water before draining, then set aside.
- 2
In a large pan over low heat, melt the butter. Add the garlic and cook for 4–5 minutes until lightly golden. Stir in the seasonings and cook for 1 minute more. It is good if the butter starts to brown a bit… this is flavor!
- 3
Add the lemon zest and lemon juice and stir for 30 seconds.
- 4
Slowly pour in the heavy cream and bring to a gentle simmer.
- 5
Add the parmesan and stir until melted and smooth. Toss in the spaghetti and parsley (if using).
- 6
While stirring over medium-low heat, gradually add pasta water as needed until the sauce is silky and coats every strand of pasta.
- 7
Finish with more parmesan, black pepper, and an optional lemon wedge for the vibes. Enjoy!