Creamy Lemon Garlic Pasta Sauce to Elevate Your Meals

This Lemon Garlic Pasta Sauce features a bright, zesty flavor with creamy texture, making it a must-try for any meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Sauces

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cream Sauce

4 tablespoons Butter Provides richness and flavor; substitute with olive oil for a lighter option.
3 cloves Garlic Adds depth and aroma; use fresh for best flavor.
1 tablespoon Flour Helps thicken the sauce; can be skipped if using heavy cream.
1 cup Half and Half Creates a creamy texture; avoid low-fat varieties.

For Flavor Enhancement

to taste Salt Enhances flavor balance.
to taste Pepper Enhances flavor balance.
2 tablespoons Lemon Juice Provides acidity and brightness.
zest of 1 Lemon Zest Intensifies flavor; can be omitted.
½ cup Parmesan Cheese Adds creaminess; freshly grated for best results.

Equipment

non-stick skillet

Method

Step-by-Step Instructions

Melt the butter in a non-stick skillet over medium heat until it bubbles gently.
Sauté the minced garlic in the skillet for about 30 seconds until fragrant.
Sprinkle in flour, stirring constantly for about 1 minute until light golden.
Whisk in half and half gradually, stirring for 1-2 minutes until thickened.
Add salt and pepper, simmer gently while stirring until thickened to desired consistency.
Remove from heat, stir in lemon juice, zest, and Parmesan until melted.
Serve over pasta, chicken, or vegetables, garnishing with extra lemon zest or Parmesan.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 350mgPotassium: 200mgSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Opt for fresh garlic and lemon juice to maximize flavor and ensure a vibrant sauce. Store leftovers in an airtight container in the fridge for up to a week, but avoid freezing for the best texture.

Tried this recipe?

Let us know how it was!