Creamy Light & Lemony Pasta

Creamy Light & Lemony Pasta
30 min
4 Servings


1 lb
angel hair or thin spaghetti (prepared per box instructions)
lemons (juiced and zested)
1 cup
heavy cream
1/2 cup
white wine (can substitute low-sodium chicken broth)
1 Tbsp
1/4 cup
fresh flat leaf parsley (chopped)
1/4 cup
fresh parmesan cheese (grated)
salt (to taste)
fresh ground black pepper (to taste)
1/2 tsp
red pepper flakes (optional)
Prep Time:
30 min
Total Time:
30 min


Cook your pasta according to package instructions, then set aside while you make this fast and easy, fresh-tasting pasta sauce.

Zest both lemons, then squeeze as much juice and pulp as you can from each. Set aside. In a 12" skillet or sauté pan, combine the cream, white wine and butter, and bring to a boil, then turn the heat down and gently stir until the sauce starts to thicken, about 8 minutes. Add the lemon juice, stir and season with salt and pepper to taste. Add sauce to the pasta, toss, sprinkle with parsley, lemon zest (optional: red pepper flakes) and parmesan cheese and serve.