Name: Lemon Garlic Alfredo Sauce for Pasta Recipe
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Cuisine: Italian
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, to taste; Fresh black pepper, to taste

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Introduction

This Lemon Garlic Sauce for Pasta is a bright and creamy addition to your favorite noodles. With fresh lemon zest and garlic blended into a silky Parmesan sauce, it’s both refreshing and comforting. Perfect for a quick weeknight dinner or impressing guests.

The image shows rigatoni pasta mixed in a creamy, white sauce speckled with small green herbs, sitting in a black pan with a silver rim. The sauce covers the pasta evenly, and there are fine shavings of cheese and a few tiny yellow zest pieces scattered on top, adding a light texture. The pan is placed on a flat white marbled surface, with part of a wooden board visible in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a 12-inch non-stick skillet, melt the butter over medium heat. Add the grated garlic and cook for about 30 seconds, stirring constantly, until fragrant.
Step 2: Stir in the flour and cook for 1 minute, stirring constantly to avoid burning and to cook off the raw flour taste.
Step 3: Gradually whisk in the half and half while stirring. Season with salt and pepper. Reduce heat to medium-low and cook for 1 to 2 minutes until the sauce thickens and coats the back of a spoon, whisking out any lumps.
Step 4: Whisk in the lemon juice and lemon zest. Stir in the Parmesan cheese and chopped parsley until the cheese melts. Serve immediately over your favorite pasta.

Tips & Variations

For a richer sauce, substitute half of the half and half with heavy cream.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use fresh garlic instead of grated for more texture if preferred.
Try stirring in cooked shrimp or grilled chicken to turn this sauce into a complete meal.
If the sauce gets too thick, thin it with a splash of pasta cooking water.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent separation. Add a little water or milk if the sauce becomes too thick when reheating.

How to Serve

A white pan filled with two main layers: the bottom layer is a creamy, white sauce with small green herb pieces, smooth and thick in texture, covering the entire pan. On top, there is a layer of uncooked yellow tube-shaped pasta scattered unevenly across the sauce. A wooden spoon with a dark brown head and a long light brown handle is partially submerged in the sauce on the right side of the pan. The pan is placed on a white marbled surface with a small wooden board in the top left corner, which has finely grated white cheese on it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of half and half?

You can use whole milk, but the sauce will be less creamy and rich. To compensate, consider adding a bit of butter or cream to enhance the texture.

How to prevent lumps in the sauce?

Whisk continuously as you gradually add the half and half to the flour and butter mixture. If lumps form, use a whisk or an immersion blender to smooth the sauce out before it thickens fully.