Whether it's for a cozy weeknight dinner or a monthly pasta party, this recipe is sure to become a staple in your kitchen. Don't miss out on this gem that checks all the boxes for taste, convenience, and satisfaction!
Now, this is what I call love at first sight. Can you tell how incredible this dish is already by just looking at it!? I bet, this makes you just want to grab all the ingredients in your kitchen and make this immediately.
What are the Main Ingredients:
Gluten free noodles: My favorite brand of gluten free pasta is RUMMO and can be found at whole food. I have tried many brands and this one is truly superior to the others. I love the texture and taste, it is so good, you can’t even tell that they are gluten free, plus I love that these noodles do not give you a heavy pasta feeling, traditional pasta can tend to make you feel. They are perfect!
Unsalted Butter: people tend to steer clear of butter and associate it with being bad, but I am here to tell you that it is not all bad. Butter is rich in nutrients and beneficial compounds like butyrate and conjugated linoleic acid. With that being said, I am not saying it is healthy by any means, but it is allowed to be enjoyed in moderation and this recipe is perfect for such occasion.
Heavy Cream and Half and Half: Typically to get that ultra creamy pasta texture you need loads of heavy cream. But, I wanted to lighten mine up a bit, yet not compromise that creamy texture. So, I incorporated half and half as well. It is the perfect combination, which also helps decrease the heaviness of the dish.
Pasta Water: The starchy pasta water is a natural sauce thickener, this is one thing you do not want to forget!
Fresh Grated Parmesan Cheese: The only way to enjoy this dish is with freshly grated parmesan cheese from the block. I highly recommend purchasing a microplane grater if you do not have one and freshly grating this cheese. The reason is because when you do this, the cheese is so fluffy, silky smooth, which helps the sauce turn into that same texture: silky smooth. Pre-grated cheeses tend to not melt as easily and the flavor is also different. So, buy the block and buy the grater, you will thank me later!
Lemon juice and zest: One of the main ingredients, I love the tangy citrus flavor it gives the dish with both the juice and the zest. It is perfect for spring and summer!
Garlic: If you don’t love garlic, I am not sure we can be friends. Just kidding. But, I love garlic and the combination between lemon, parmesan cheese and garlic is divine. The perfect amount has been added to where it is not overwhelming, yet keeps the dish flavorful and delicious.
Although this dish is vegetarian, you can absolutely add and serve proteins with this dish. I could recommend a juicy grilled chicken, crispy chicken, succulent shrimp or even a fish filet. It is such a light flavorful dish that you do not want to take away from that, so adding a nice light protein is key.
One thing I love about this dish is that it is gourmet without being gourmet. You can taste and feel the restaurant quality, but in the comfort of your own home and the minimal effort it takes to make.
Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram and tiktok or leave a comment below and let me know what you think! I would love to see your Pretty Plate and hear from you!
Lemon Garlic Pasta
Calling all pasta lovers! Get ready to fall in love with this easy, gluten-free pasta delight. In just 20 minutes and with only 7 simple ingredients, you can whip up a dish that's both luscious, yet wholesome.
1 lb./1 bag of Rummo gluten free fusilli (sourced from whole foods)
2 TBSP plain unsalted butter
½ Cup heavy whipping cream
½ Cup half and half
¼ Cup pasta water - DO NOT FORGET!
2 Cups, freshly and finely grated parmesan cheese from the block
Lemon zest from half or a whole lemon (your preference)
Lemon juice from half of a lemon
1 and ½ TBSP fresh garlic, minced
Extra parmesan and zest for garnish
Black pepper for serving if desired
Instructions
Grate your parmesan cheese and measure out 2 cups, set aside. Mince your garlic, measure out and then set aside.
Bring a pot of salted water to a boil over medium heat. Once boiling, add your gluten free pasta. Cook for 11 minutes or until al dente.
While your pasta is cooking, make your sauce. Heat a saute pan over medium heat. Once hot, add your 2 TBSP butter, melt in the pan and swirl to coat.
Add your fresh minced garlic and saute for 2 minutes coating and cooking it in your melted butter. Add a pinch or two of salt and pepper.
Add your heavy cream and half and half. Using a silicone whisk, whisk well to combine. Bring the heat down to a simmer. Sprinkling a little at a time, add in your 2 Cups freshly grated parmesan cheese. While you are adding it to the pan make sure you are whisking it well to combine at the same time so that it blends in nicely with the sauce and it comes together smoothly.
Once cheese has been blended in, add in your lemon zest and lemon juice. Whisk well to combine again.
Carefully scoop out 1/4 cup pasta water and add it to the sauce, whisk to combine again.
When your pasta is done, do not drain. Turn off the heat and using a slotted spoon, transfer your pasta directly from the water to the sauce, scooping it out a little at a time. NOTE: I kind of just eyeball this, I only end up adding about half or 3/4ths of the pasta. You want the dish to be saucy, putting in too much pasta will soak up all of the sauce. When the past has been added, mix well with a spoon.
Serve right away, garnish with extra parmesan, lemon zest and black pepper if desired.
ENJOY!
You might also like
No items found.
I’m Michelle
I’m so grateful you’re here! Have a look around at some of my favorite recipes and stay a while.
Comment
Did you love this? Let us know!