Looking for a quick and tasty dinner? Ina Garten Lemon Pasta Recipe is perfect for you. This dish is simple, fresh, and full of flavor.
The Barefoot Contessa’s famous recipe takes just 20 minutes. You’ll love the creamy lemon sauce with pasta. It’s perfect for busy weeknights or special occasions.
How to make Ina Garten Lemon Pasta is easier than you think. The ingredients for Ina Garten Lemon Pasta are basic pantry items.
Let me show you how to create this amazing dish. Your family will ask for it again and again.
When I First Discovered Ina Garten Lemon Pasta
I tried this recipe on a sunny spring day. My friend served it at her dinner party. The first bite was absolutely incredible.
The lemon flavor was bright and fresh. The pasta was creamy and perfectly cooked. I immediately asked for the recipe.
She told me it was Ina Garten’s famous creation. I made it the very next day. It became my go-to easy dinner recipe. Now I cook it at least twice a month.
Equipment List
- Large pot for boiling pasta
- Colander for draining
- Large skillet or pan
- Wooden spoon for stirring
- Zester or grater for lemon
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients You Need for Ina Garten Lemon Pasta
- 1 pound pasta (spaghetti or linguine)
- 2 lemons (zested and juiced)
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 cup pasta water (reserved)
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish (optional)
Step-by-Step Guide
- Bring a large pot of salted water to boil.
- Add pasta and cook until al dente.
- This takes about 8-10 minutes.
- Save 1/2 cup of pasta water before draining.
- Drain the pasta in a colander.
- Heat butter and olive oil in a large skillet.
- Add minced garlic and cook for 1 minute.
- Don’t let the garlic burn or turn brown.
- Add heavy cream and bring to a simmer.
- Cook for 2-3 minutes until slightly thickened.
- Add lemon zest and fresh lemon juice.
- Stir everything together well.
- The sauce will smell amazing and bright.
- Season with salt and black pepper.
- Taste and adjust seasoning as needed.
- Add the cooked pasta to the skillet.
- Toss everything together until pasta is coated.
- Add reserved pasta water if sauce seems thick.
- The starch helps the sauce stick better.
- Add grated Parmesan cheese and toss again.
- Transfer pasta to serving plates or bowls.
- Garnish with extra Parmesan and fresh basil.
- Add more lemon zest on top if desired.
- Serve hot and enjoy your delicious creation.
Tips to Make the Best Ina Garten Lemon Pasta
- Use fresh lemons for the best flavor.
- Bottled lemon juice doesn’t taste as good.
- Don’t overcook the pasta; keep it al dente.
- Save pasta water before draining; it’s very important.
- The starchy water helps create a creamy sauce.
- Use good quality Parmesan cheese, not pre-shredded.
- Freshly grated cheese melts much better.
- Add pasta water gradually; don’t pour it all.
- You can always add more if needed.
- Serve the dish immediately after making it.
- The sauce thickens as it sits and cools.
- Add a pinch of red pepper flakes for heat.
- Fresh herbs like parsley work great too.
FAQs about Ina Garten Lemon Pasta
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. Heavy cream gives the best creamy texture.
Q: How do I store leftover lemon pasta?
A: Store in an airtight container in the fridge. It keeps well for up to 3 days.
Q: Can I add vegetables to this recipe?
A: Absolutely! Peas, asparagus, or spinach work perfectly. Add them while cooking the sauce.
Q: What pasta shape works best for this?
A: Long pasta like spaghetti or linguine is ideal. But any shape works just fine.
Q: Is this recipe suitable for meal prep?
A: Yes, but add extra pasta water when reheating. This helps restore the creamy sauce texture.
Final Thoughts
Ina Garten Lemon Pasta Recipe is a true winner. It’s quick, easy, and absolutely delicious. The creamy lemon sauce is simply perfect.
You can make this any night of the week. Your family will love this fresh and tasty meal. Don’t forget to use fresh lemons and quality ingredients.
This recipe proves that simple can be spectacular. Try it tonight and taste the magic yourself. Happy cooking!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Lemon Pasta Recipe
Equipment
- Large pot for boiling pasta
- Colander for draining
- Wooden spoon for stirring
- Large skillet or pan
- Zester or grater for lemon
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- 1 pound pasta spaghetti or linguine
- 2 lemons zested and juiced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 cup pasta water reserved
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic minced
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish optional
Instructions
- Bring a large pot of salted water to boil.
- Add pasta and cook until al dente.
- This takes about 8-10 minutes.
- Save 1/2 cup of pasta water before draining.
- Drain the pasta in a colander.
- Heat butter and olive oil in a large skillet.
- Add minced garlic and cook for 1 minute.
- Don’t let the garlic burn or turn brown.
- Add heavy cream and bring to a simmer.
- Cook for 2-3 minutes until slightly thickened.
- Add lemon zest and fresh lemon juice.
- Stir everything together well.
- The sauce will smell amazing and bright.
- Season with salt and black pepper.
- Taste and adjust seasoning as needed.
- Add the cooked pasta to the skillet.
- Toss everything together until pasta is coated.
- Add reserved pasta water if sauce seems thick.
- The starch helps the sauce stick better.
- Add grated Parmesan cheese and toss again.
- Transfer pasta to serving plates or bowls.
- Garnish with extra Parmesan and fresh basil.
- Add more lemon zest on top if desired.
- Serve hot and enjoy your delicious creation.
Notes
- Use fresh lemons for the best flavor.
- Bottled lemon juice doesn’t taste as good.
- Don’t overcook the pasta; keep it al dente.
- Save pasta water before draining; it’s very important.
- The starchy water helps create a creamy sauce.
- Use good quality Parmesan cheese, not pre-shredded.
- Freshly grated cheese melts much better.
- Add pasta water gradually; don’t pour it all.
- You can always add more if needed.
- Serve the dish immediately after making it.
- The sauce thickens as it sits and cools.
- Add a pinch of red pepper flakes for heat.
- Fresh herbs like parsley work great too.
