Spaghettini with Creamy Lemon Sauce

My Favourite Pasta Recipes

Spaghettini with Creamy Lemon Sauce myfavouritepastime.com_0771I don’t know about you, but my weekdays are usually so busy, that’s why I’m always looking for simple recipes that require the shortest time and minimum effort, but still taste amazingly good. Pasta is one of our favourite carbohydrates, besides rice and potatoes. What is your favourite carbohydrate? This recipe is very simple. It has three basic ingredients: butter, cream and lemon. The last time I made it, I had a lactose intolerant cousin visiting us, so I used coconut milk instead of the cream. My sister hates coconut in any form, so I am sure some of you are wincing at the mention of coconut milk. If you don’t love coconut, try soft tofu. I’ve never used it in this recipe because I always prefer cream, but I’m sure it would make an excellent substitute. And by the way, if you just don’t want cream because you’re are watching your height (or is it weight?), then try using plain yoghurt. What other substitutes are there for cream? I can’t remember any at the moment but you can share with me what you know.

Spaghettini with Creamy Lemon Sauce myfavouritepastime.com_1542I have made this recipe tons of times, and I hope it appeals to you too. I wish you a pleasant morning, afternoon or evening, wherever you are. Easter is just around the corner, so maybe you can mail me some of those goodies you’re busy baking.

  • Ingredients
  • 350g (12oz) dried spaghettini
  • Juice and rind of 1 large lemon (one lemon has about 5 tablespoons juice)
  • 50g butter
  • 200ml (½+ ⅓ cup) 35% cream (double, heavy, whipping cream)
  • 115g (1 cup) freshly grated Parmesan cheese or Pecorino Romano
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons finely shredded flat leaf parsley
  • Extra parsley to garnish

Spaghettini with Creamy Lemon Sauce myfavouritepastime.com_0761_2Please always remember to assemble ingredients before you start. Cook pasta in plenty of salted water as per packet instructions until al dente.

Spaghettini with Creamy Lemon Sauce myfavouritepastime.com_0764Meanwhile, combine lemon juice, butter and cream in a saucepan (skillet) and add enough salt and pepper to taste. Bring to boil, lower the heat and simmer 5 minutes, stirring occasionally until cream is slightly reduced. (Please add lemon juice to suit your palate)

Spaghettini with Creamy Lemon Sauce myfavouritepastime.com_0768Drain the pasta. Add the grated Parmesan, parsley and lemon rind to the sauce, adjust seasoning,

Spaghettini with Creamy Lemon Sauce myfavouritepastime.com_0770and then tip the drained pasta into the sauce.

Spaghettini with Creamy Lemon Sauce myfavouritepastime.com_0773 Serve immediately garnished with shredded parsley and some grated Parmesan on the side.

Spaghettini with Creamy Lemon Sauce myfavouritepastime.com_1549This recipe is simple, but very tasty

Spaghettini with Creamy Lemon Sauce

Preparation Time: 10 minutes; Cooking Time: 15 minutes; Serves: 4

Ingredients

  • 350g (12oz) dried spaghettini
  • Juice and rind of 1 large lemon (one lemon has about 5 tablespoons juice)
  • 50g butter
  • 200ml (½+ ⅓ cup) 35% cream (double, heavy, whipping cream)
  • 115g (1 cup) freshly grated Parmesan cheese or Pecorino Romano
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons finely shredded flat leaf parsley
  • Extra parsley to garnish

Instructions

  1. Cook pasta in plenty of salted water as per packet instructions until al dente.
  2. Meanwhile, combine lemon juice, butter and cream in a saucepan (skillet) and add enough salt and pepper to taste. Bring to boil, lower the heat and simmer 5 minutes, stirring occasionally until cream is slightly reduced. (Please add the lemon juice to suit your palate)
  3. Drain the pasta. Add the grated Parmesan, parsley and lemon rind to the sauce, adjust seasoning, and then tip the drained pasta into the sauce. Serve immediately, garnished with shredded parsley and some grated Parmesan on the side.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

63 thoughts

  1. Pingback: Nothing says spring like lemons & asparagus | Attempts in Domesticity

    1. […] is why I felt the overwhelming need to try out a recipe for Spaghettini with Creamy Lemon Sauce from Liz of My Favourite Pastime. Liz makes all sorts of fabulous looking food but I just […]

      Thank you so much for making the spaghettini with creamy lemon, you’ve made my day. I wish you a very happy blogging and a fabulous weekend!
      Liz

      Reply

  5. This looks delicious, and I’m always grateful for a quick meal, weekday and sometimes weekends too! I think I’ll have a hard time not eating all of this myself!!

    Reply

  6. Our favorite carbohydrate is rice. 🙂 But we also love pasta. My wife would like this because she likes pasta with cream-based sauces. We’ll probably put a lot of parmesean on this to suit my wife’s taste. 🙂

    Reply

    1. Hi rey & lyn,
      I think I love rice more that pasta. it’s also easier to store left overs and easier to warm. I hope your wife made you some creamy lemon pasta. It’s one of my absolute favourites. Thanks for visiting my blog several times!
      Liz

      Reply

  9. I would love to try this recipe with lime, which is easier to find here. Maybe I should try with kaffir lime. It has a nice floral hint in its aroma. 🙂

    Reply

  10. Love the easy recipe. Have had similar in the past, I like the addition of lemon! I. Sometimes have used Rice Dream or almond milk, and it seems to work ok. Cream in any form is the best.. I’m always watching my height and In comparison to balancing my weight I think I must be shrinking! LOL. Hope you and yours have a lovely and happy Easter and that you get to take a break for the long weekend! Cheers!!!

    Reply

    1. Hi there Sandy,
      I have never used Rice Dream or almond milk, I seem to just love cream even thought it’s more fattening! I have certainly added a lot of weight since I started blogging. It’s impossible not to taste the food. Mmm I hope you’re enjoying the Easter weekend and I wonder what the Mexicans do to celebrate Easter. My best regards to your family and friends. Best wishes!
      Liz

      Reply

      1. My cousin usually makes us a smoothie daily. She uses, Rice Dream if available, or almond milk or soya milk and even cocnut milk….it’s my absolute favorite. We get these huge papaya for less than a dollar here. She also adds mango, juice of some kind and watermelon! Scrumptious. I think I’ve gained about 5 lbs over the winter, and unfortunately, it’s so hot and dry here that walking has to be done when it’s very early morning or late in evening and that is also when other critters are out…tarantulas, scorpions (killed one in my bathroom when we first arrived)! Not my best memory to take home and of course there are apparently rattle snakes here as well. Consequently, we do what the Mexicans do during the day and stay inside!

        Reply

        1. Hi Sandy,
          It’s long since I ate a proper tropical papaya, but i know how it tastes so I can imagine all the goodness you’ve been experiencing. I don’t like the sound of tarantulas and scorpions though…I fear crawling creatures, and please don’t mention rattle snakes…I shall imagine a snake in my bed the whole night…no wonder they stay indoors. Enjoy the rest of your trip and warm regards to your family and friends!
          Liz

  12. Pasta is, hands down, my favorite carb–I’d eat it every meal, given no concerns about weight, etc. I like the simplicity of this recipe–no need add anything else at all!

    Reply

  13. I like simple recipes too and such foods usually taste best as well. This one sounds good and interesting. I haven`t tried pasta with lemon before.

    Reply

      1. I have tried it and it was good. Somewhat customized (I used spelt pasta), but I liked that creamy lemon sauce.
        Thanks for the inspiration.

        Reply

    1. Thank you so much for letting me know about avocado. Avocado and lemon sounds like an excellent combination. Have a pleasant day!
      Liz

      Reply

    1. Hi Aruna,
      The cream does not curdle because of the lemon. At least the one I use here is okay. Thanks and have a wonderful weekend!
      lIz

      Reply

  21. Hello!I’m always happy when i read about a pasta recipe in a “foreign” blog… here in Italy we love pasta in every way, and this is a good and quick recipe! Maybe you can try to add some “confit tomatoes”, they’re so tasty! Also the “format” of pasta is important: you can try also “linguine” or vermicelli. Happy Thursday! Cris

    Reply

    1. Thank you for giving me tips from Italy. Perhaps next time i shall try adding some confit tomatoes with either linguine or vermicelli. Have a wonderful weekend!
      Liz

      Reply

  26. This looks so good, Liz! I love cream. I would have to make this sometime when my husband wasn’t home, as he doesn’t like lemon things. But I do! Thanks for sharing this recipe.

    Reply

    1. Hi Shari,
      Ha you should introduce a drop every time you cook. Soon he won’t’ realize there is lemon in it. I loved the sauce!
      Liz

      Reply

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