Easy Lemon Pasta Recipe

A fresh tangy pasta recipe that is ready in less than 20 minutes.

Course Dinner

Cuisine American, Italian, Western

Prep Time 2

Cook Time 12

Servings

Calories 700kcal

Cook the pasta in salted water till slightly al dente, drain but reserve ½ cup of pasta water.
Heat olive oil over medium heat, add in garlic puree and cook for 30 seconds till fragrant.
Reduce the heat to low and stir in the pasta, pasta water, lemon juice, lemon zest and cream and mix till cheese is melted and sauce is creamy then switch off the heat.
Season with salt and pepper, garnish with chopped parsley and serve.

Pour broth into Instant Pot insert, then the pasta, olive oil and garlic.
Close the lid and turn the vent to sealing position. Set the Instant Pot to pressure cook or manual at high pressure for 5 minutes.
Cook till done, then allow for a natural pressure release (NPR) of 4 minutes before performing a quick release to let out remaining steam.
Open lid, stir in the remaining ingredients till the cheese is melted, season to taste let stand for a few minutes and serve.

Make sure to salt your pasta cooking water well so the pasta starts with great flavor.
Garlic burns rather easily so keep an eye on this when frying the garlic.
For the Instant Pot version, make sure the pasta is submerged.
Add more lemon juice or lemon zest to your taste.
Add a little bit of butter for a richer taste.
You can use sliced garlic instead of garlic puree if you prefer.
Add other spices and herbs like red pepper flakes and Italian seasoning.
Add nuts like pine nuts, greens like baby spinach and kale.
Make it vegan - Use vegan cheese instead of Parmesan.
Topping Ideas - Lemon noodles got great with arugula, tomatoes, shredded chicken etc.