Creamy Lemon Garlic Pasta

Creamy Lemon Garlic Pasta ingredients

• 12 ounces linguine pasta
• 2 tbsp olive oil
• 4 cloves garlic
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 lemon
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• to taste salt
• to taste black pepper

How to make Creamy Lemon Garlic Pasta

1. Bring a large pot of heavily salted water to a rolling boil over high heat. Add the 12 ounces of linguine pasta and cook according to package directions, usually 8-10 minutes, until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced 4 cloves of garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
3. Pour in 1 cup of vegetable broth and bring it to a gentle simmer. Cook for 2-3 minutes, allowing the liquid to reduce slightly by about one-third.
4. Stir in 1/2 cup of heavy cream, the juice of 1 lemon, and the zest of half the lemon. Continue to simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
5. Add the drained linguine pasta directly into the skillet with the sauce. Toss the pasta thoroughly to coat every strand with the creamy lemon garlic sauce.
6. Stir in 1/2 cup of grated Parmesan cheese and 1/4 cup of fresh chopped parsley. If the sauce seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
7. Season the pasta with salt and freshly ground black pepper to taste. Taste and adjust seasoning as needed.
8. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of fresh parsley if desired.

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