Creamy Garlic Parmesan Pasta with Fresh Herbs and Lemon Zest
Garlic Pasta
Silky garlic-Parmesan sauce tossed with pasta and bright lemon for an easy, elegant dinner.
This Creamy Garlic Parmesan Pasta is one of those dishes I love making on a busy weeknight when you want comfort without fuss. Tender pasta coated in a silky sauce brightened with lemon zest and fresh herbs feels indulgent but comes together in about 25 minutes — it’s the kind of meal that makes everyone gather around the table.
The sauce is simple: butter, a hit of olive oil, lots of garlic, cream and a generous handful of freshly grated Parmesan. Finish with reserved pasta water to get that perfect cling and a sprinkle of parsley for color. Serve it as-is for a lovely vegetarian dinner or add grilled chicken or shrimp for extra protein.
Nutrition (per serving)
Directions
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1
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
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2
While pasta cooks, melt butter with olive oil in a large skillet over medium heat. Add minced garlic and cook 1–2 minutes until fragrant but not browned.
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3
Pour in heavy cream and milk, bring to a gentle simmer, and cook 2–3 minutes to slightly thicken. Stir in lemon zest and lemon juice.
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4
Lower heat and whisk in grated Parmesan a handful at a time until the sauce is smooth. If sauce is too thick, add a few tablespoons of reserved pasta water to loosen.
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5
Add drained pasta to the skillet and toss to coat, adding reserved pasta water as needed to achieve a silky consistency. Season with salt, pepper, and red pepper flakes if using.
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6
Remove from heat, stir in chopped parsley, taste and adjust seasoning. Serve immediately with extra grated Parmesan and a lemon wedge on the side.
Ingredients
- Spaghetti or fettuccine:12 oz
- Unsalted butter:4 tbsp
- Olive oil:1 tbsp
- Garlic (minced):4 cloves
- Heavy cream:1 cup
- Whole milk:1/2 cup
- Freshly grated Parmesan cheese:1 cup
- Reserved pasta water:1/2 cup
- Lemon zest:1 tsp
- Lemon juice:1 tbsp
- Salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Red pepper flakes (optional):1/4 tsp
- Fresh parsley (chopped):1/4 cup
Tips & Notes
- Reserve pasta water before draining — the starchy water helps the sauce cling to the pasta and smooths the texture.
- Grate Parmesan from a block for best melting and flavor; pre-grated cheese can be grainy and less creamy.
- If you want a lighter sauce, substitute half-and-half for heavy cream and milk, but reduce simmer time to avoid separation.
- Make it a meal: top with quick-seared shrimp or sliced grilled chicken for extra protein.
