Lemon Garlic Alfredo Spaghetti

Ingredients

• 12 oz spaghetti
• 6 tbsp butter
• 7 garlic (Thinly sliced)
• 1 tsp garlic powder (Part of the seasonings)
• 1 tsp Italian seasoning (Part of the seasonings)
• 1 tsp salt (Part of the seasonings)
• 1 tsp black pepper (Part of the seasonings; more may be used for finishing)
• 1 tbsp lemon zest
• 0.5 lemon lemon juice (Juice of 1/2 lemon)
• 0.75 cup Parmesan cheese (Grated; finish with more Parmesan if desired)
• 0.75 cup heavy cream (Room temperature)
• pasta water (Reserve 1 cup before draining; add as needed)
• fresh parsley (Chopped; optional)
• lemon wedge (Optional, for serving)

Steps

1. 1

   Cook the spaghetti according to the package directions. Before draining, reserve 1 cup of the pasta water, then drain the spaghetti and set it aside.

2. 2

   Place a large pan over low heat and melt the butter.

3. 3

   Add the sliced garlic and cook for 4–5 minutes, stirring occasionally, until it is lightly golden. The butter may begin to brown slightly; this adds flavor.

4. 4

   Stir in the garlic powder, Italian seasoning, salt, and black pepper. Cook for 1 minute more.

5. 5

   Add the lemon zest and lemon juice. Stir for 30 seconds.

6. 6

   Slowly pour in the room-temperature heavy cream and bring the mixture to a gentle simmer.

7. 7

   Add the grated Parmesan and stir until it melts into a smooth sauce.

8. 8

   Add the cooked spaghetti and chopped parsley, if using, to the pan.

9. 9

   Stir over medium-low heat while gradually adding reserved pasta water as needed, until the sauce is silky and coats every strand of pasta.

10. 10

    Finish with more Parmesan and black pepper. Serve with an optional lemon wedge.

Notes

The source does not specify an exact amount of pasta water, parsley, finishing Parmesan, finishing pepper, or lemon wedge. The author suggests serving the pasta with chicken or shrimp.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• summer
• stovetop
• quick meal