Anyone who says lemon should be reserved for dessert is simply missing out! This creamy lemon pasta with garlicky breadcrumbs makes all of your dinner dreams come true. It's surprisingly easy to make, full of flavor, and it makes the perfect vegetarian main dish everyone will love.
I've wanted to share a lemon pasta recipe for a long time. And ooooh, it's worth the wait! The first time I made this, I stood hunched over the pan shovelling it into my mouth because I couldn't get enough. Good visual, right?
The pasta recipe on its own is delicious, so if you don't want to make the breadcrumbs, that's okay! But I do find they add a really interesting (and delicious) element you won't want to miss. Not to mention, it adds that addictive garlicky crunch.
Creamy Lemon Pasta Ingredients
Here's what you need.
- Fusilli bucati pasta (this is key for holding onto the sauce)
- Olive oil
- Butter
- Shallot
- Garlic
- Lemon (the juice and the zest)
- Fresh parsley
- Heavy cream
- Parmesan
- Salt and pepper
- Panko breadcrumbs
- Reserved pasta water
Why do you save some pasta water?
Speaking of reserved pasta water, let's talk a little bit about what it is, how it works, and why so many delicious pasta recipes call for it!
Reserved pasta water is simply the liquid that's left over after boiling pasta. Rather than dumping the liquid into the sink, many recipes ask you to reserve some of the water to use later in the recipe. And it's not just any water you're saving!
Reserved pasta water contains a lot of the starches and other nutrients that have been released from the pasta during cooking, making it a great way to add more flavor and depth to any sauce or dish. The starchy properties of stored pasta water can help thicken sauces and create an overall smoother texture. Many pasta dishes with parmesan in particular call for reserved pasta water to add a creamy and luxurious finish.
It's also a great way to bring back the temperature of your cooked pasta should it cool down in between steps. Adding reserved pasta water can help you maintain a consistent texture and flavor throughout your dish, regardless of how much time has passed.
The best part? It's a simple step that takes seconds to do – all you need is a bowl or measuring cup! So next time you make some delicious pasta dishes, don't forget to reserve some of that starchy goodness for future use.
Helpful Tips
The pasta looks something like this before the parmesan and parsley are added.
- Be careful when you're cooking the aromatics (garlic, shallots, lemon zest) in the olive oil/butter not to let them burn
- If you're planning to save this for leftovers, I highly recommend not adding the breadcrumbs to the pasta all at once. Once you refrigerate and reheat the creamy lemon pasta, the breadcrumbs won't be crispy and crunchy anymore. Instead, add the breadcrumbs to individual servings when you first serve it. Then, prepare more breadcrumbs if you have leftovers to eat.
- I said this serves four but these are four big servings. If you're serving sides (like this cheesy garlic toast or caesar salad) it could serve six.
📖 Recipe
Creamy Lemon Pasta with Garlicky Breadcrumbs
Ingredients
For the Creamy Lemon Pasta
- 12 oz Fusilli bucati measured dry
- 1 tablespoon olive oil
- 1 shallot minced
- 4 cloves garlic minced
- 1 lemon zest AND juice
- 3 tablespoon butter
- ⅓ cup heavy cream
- ⅔ cup parmesan grated
- ¼ cup fresh parsley chopped
- 1 teaspoon salt
- pepper
For the Garlicky Breadcrumbs
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1.5 cups panko breadcrumbs
- 4 cloves garlic minced
Instructions
For the Garlicky Breadcrumbs
- In a saucepan, heat the olive oil and butter on medium heat, careful not to let the butter burn. Once the butter starts to get a bit foamy, turn the heat to medium low. Add the minced garlic and saute for about five minutes, careful not to let the garlic burn.
- Once the garlic is fragrant, add the panko crumbs and stir well. Return the heat to medium. Let the breadcrumbs toast for about five minutes or until lightly golden brown.
For the Creamy Lemon Pasta
- Boil a large pot of salted water for the pasta and cook it al dente according to package directions. Once the pasta is cooked, reserve a cup of the pasta water.
- In a large sauce pan, heat the olive oil on medium heat and saute the minced garlic, shallot, and lemon zest lightly, careful not to let the garlic brown.Add the butter and let it melt.
- Add the heavy cream, lemon juice, salt, and pepper. Stir well and cook for two minutes.
- Add the cooked pasta and ¼ cup of the reserved pasta water to the sauce pan. Toss well, allowing the sauce to coat each noodle.
- Turn off the heat and add the parmesan and parsley. Continue tossing the pasta, and add more pasta water until you get the consistency you like.
- Add the toasted breadcrumbs and toss the pasta again. Add more salt and pepper to taste.
- Serve hot and top with more parsley, parmesan, and lemon zest.
Nutrition
I hope you love this recipe as much as I do! I know it might seem tough to find vegetarian main courses for dinner parties etc., that please the whole crowd...but it really isn't. And this recipe proves it 🙂
Enjoy!
XO,
C
Learn more about me (Chelsea Kram) and XO&So here: About Me.
amy
Yuummy!
izzy
this was incredibly delicious, my whole family loved it! thank you for the recipe!
Kelsey
This recipe is a 10/10. The garlicky breadcrumbs MAKE the dish. Will be adding this to my family’s dinner rotation! Thanks for posting