Spaghetti with Light Creamy Lemon Sauce

Spaghetti with Lemon2

This pasta is on the lighter side. I felt like making something vegetarian, fresh, but still creamy and full of noodles. There are a ton of alfredo and creamy sauce recipes out there that require cups of cream and pounds of butter. But not this one! The other thing is, besides the cream, there really isn’t any other flavor in these sauces. I really wanted something that would taste fresh so I added a little lemon flavor to this noodle dish.

The combination of lemon, red pepper, and shallots gives this spaghetti such a simple and flavorful finish!

You’re probably wondering what makes this dish creamy, right? I used a just few tablespoons of half and half and a little bit of butter for the creaminess. You really don’t need much more, since there are other flavors going on in here.

Spaghetti with Lemon1

I ate this as a lunch all by itself. And then for a midnight snack, or two. You can always throw some grilled chicken on it and have a more filling meal, which is what I might try next time I make this!

Spaghetti with Light Creamy Lemon Sauce
Serves 4
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461 calories
66 g
20 g
15 g
15 g
6 g
130 g
201 g
3 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 461
Calories from Fat 133
% Daily Value *
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 20mg
Sodium 201mg
Total Carbohydrates 66g
Dietary Fiber 3g
Sugars 3g
Protein 15g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 12 ounces spaghetti
  2. Salt and Pepper to taste
  3. 2 tablespoons extra virgin olive oil
  4. 1 tablespoon unsalted butter
  5. 2 shallots, minced
  6. ¼ teaspoon cornstarch
  7. 4 tablespoons half and half
  8. 1 teaspoon lemon zest
  9. 2 tablespoons fresh lemon juice
  10. ¼ teaspoon red pepper flakes
  11. 4 tablespoons Parmesan cheese
  12. 2 tablespoons fresh basil, chopped
  1. Bring water to a boil in a large pot. Add a generous pinch of sea salt and add pasta. Cook until al dente. Drain but reserve 1 ½ cup cooking water. Set aside.
  2. In a large skillet (large enough to hold the cook pasta eventually), heat ½ of the olive oil and butter on medium-low heat. Add salt, shallot, and red pepper flakes and cook uncovered until fragrant and until the shallot is softened. Don’t let the shallot brown up, it will taste bad.
  3. Whisk in cornstarch, half and half, and most of the reserved pasta water (leave a couple tablespoons behind for later). Cook about 2 minutes, until it’s slightly thickened.
  4. Remove from heat, add the cooked pasta and toss until coated. Add the rest of the olive oil, lemon zest and juice, parmesan cheese and salt and pepper to taste.
  5. Toss frequently until well combined and until sauce is thickened. Keep adding pasta water if the pasta starts to feel too dry or sticky.
  6. Toss in basil, and serve immediately.
Spicy Spoonful

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