Lemon Parmesan Pasta
This creamy lemon parmesan spaghetti is a bright, comforting dish made with simple ingredients and a no-cook sauce that comes together in minutes.
Servings 4 Servings
Calories 728kcal
Ingredients
- 1 pound spaghetti
- 1 lemon zested and juiced
- 1½ cups finely grated Parmesan
- ¾ cup heavy cream
- ½ teaspoon Dijon mustard
- ¼ teaspoon freshly ground black pepper or to taste
- salt to taste
- 2 tablespoons finely chopped parsley
Instructions
- In a large pot, bring salted water to a boil.
- Cook the spaghetti to al dente. Drain the pasta reserving ½ cup of pasta water.
- In a large bowl, whisk together remaining ingredients, except the parsley.
- Toss cooked spaghetti in the sauce. Add some of the reserved cooking water to loosen it up a bit if necessary.
- Serve with chopped parsley and sprinkle extra Parmesan and lemon zest as desired.
Nutrition
Calories: 728kcal | Carbohydrates: 90g | Protein: 30g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 627mg | Potassium: 368mg | Fiber: 4g | Sugar: 5g | Vitamin A: 955IU | Vitamin C: 15mg | Calcium: 505mg | Iron: 2mg