Description
A vibrant Italian-inspired pasta dish with zesty lemon and velvety cream sauce. Ready in 20 minutes, this quick, comforting meal balances richness and brightness for a wholesome weeknight dinner.
Ingredients
8 oz pasta
3 tbsp butter
2 cloves garlic
1 cup heavy cream
1 cup evaporated milk
1/2 cup vegetarian Parmesan cheese
2 tbsp fresh lemon juice
1 tsp lemon zest
Salt and pepper to taste
Minced parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil
Cook pasta according to package instructions until al dente
Melt butter in a large skillet over medium heat
Add minced garlic and sauté for 1 minute
Stir in heavy cream and evaporated milk
Bring to a gentle simmer (do not boil)
Mix in vegetarian Parmesan cheese and lemon juice
Stir in cooked pasta, coating well with the sauce
Season with salt, pepper, and lemon zest
Remove from heat and garnish with parsley
Serve immediately
Notes
Use whole wheat pasta for added fiber
Vegetarian Parmesan alternatives are essential due to dietary restrictions
Squeeze fresh lemon juice directly into cooked pasta for extra brightness
Add steamed broccoli for a heartier option
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg