Lemon Velvet Linguini

I've been absolutely obsessed with lemons lately, weaving their bright, zesty juice into nearly every dish this past week. From swapping out vinegar for lemon juice in my oil-based dressings—creating a vibrant, delicious twist—to savoring a memorable lemon cream pasta at a restaurant, I’m hooked. After some kitchen tinkering, I’ve nailed a homemade version of that pasta dish that’s spot-on, quick, and uses pantry staples you likely already have.

 This lemon cream pasta comes together in under 20 minutes, making it a lifesaver for hectic weeknights. It’s a hit with everyone—kids adore the velvety sauce, while adults savor its sophisticated citrus kick. Pair it with a crisp green salad and a chilled glass of white wine, and you’ve got a meal that feels like a little escape, all in the comfort of home.Lemon Velvet Linguini

½ t. salt

8 oz. linguini

2 T. butter

1 c. heavy cream

Zest and juice of 1 well-scrubbed Melissa’s Organic lemon*

¼ t. freshly ground black pepper, to taste

½ c. grated Parmesan cheese, plus extra for serving

2 T. fresh parsley, chopped (plus extra for garnish)

 Bring a large pot of water to a boil and add salt. Cook spaghetti until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.

In a medium pot over medium heat, melt butter. Add heavy cream and simmer for 2-3 minutes until slightly thickened, stirring occasionally. Stir in lemon juice, lemon zest, and black pepper to taste.

Add drained spaghetti to the sauce, tossing to coat. If sauce is too thick, add reserved pasta water, 1 tbsp at a time, until desired consistency is reached. Remove from heat.Stir in Parmesan cheese until creamy. Fold in chopped parsley.

Serve with extra Parmesan and parsley for garnish.

 Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or pasta water to revive the sauce.

*Adjust the lemon juice to your preference for more or less tang.

 

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