Description
A creamy and zesty Lemon Garlic Sauce perfect for elevating your pasta dishes with fresh lemon flavor and savory Parmesan.
Ingredients
Units
Scale
Main Ingredients
- 2 Tbsp. butter
- 4 garlic cloves, grated with a microplane
- 2 Tbsp. all-purpose flour
- 2 cups half and half (not fat free)
- Zest of 1 lemon, about 1 tsp.
- 2 Tbsp. fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 1 Tbsp. finely chopped parsley
- Kosher salt and fresh black pepper to taste
Instructions
- Melt Butter and Cook Garlic: In a 12-inch non-stick skillet, melt butter over medium heat. Add grated garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
- Add Flour: Stir in the flour and cook for 1 minute until lightly golden, continuing to stir constantly to cook off the raw flour taste without burning it.
- Add Half and Half and Thicken Sauce: Gradually pour in the half and half while stirring. Season with salt and pepper. Lower the heat to medium-low and cook for 1 to 2 minutes until the sauce thickens and can coat the back of a spoon. Whisk out any lumps if they form.
- Finish with Lemon and Cheese: Whisk in fresh lemon juice and lemon zest. Stir in the grated Parmesan and chopped parsley until the cheese melts smoothly into the sauce. Serve the sauce immediately over pasta.
Notes
- Use a microplane for grating garlic and Parmesan to achieve a smoother sauce and better melting.
- This recipe makes about 2 cups of sauce, enough for 8 ounces of dry pasta or as a base for other dishes.
- If leftovers thicken upon standing, thin the sauce with white wine, reserved pasta water, milk, or half and half before reheating.
- Store leftovers in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 40 mg
