Name: Creamy Lemon Garlic Penne Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 12 oz penne pasta; 1/4 cup reserved pasta water (as needed); 1 tbs olive oil; 3 garlic cloves (minced); 1 cup heavy cream; 1 tsp lemon zest; 2 tbs fresh lemon juice; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 cup grated Parmesan cheese; Chopped fresh parsley or basil (for topping)

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When you want comfort food but make it spring, this pasta is the answer!

It’s creamy, bright, garlicky, and comes together in under 30 minutes– aka weeknight gold. The sauce is rich but not heavy, made with a splash of cream, fresh lemon juice, and lots of garlic for bold, simple flavor. It feels like something you’d order at a little café, but it’s incredibly easy to make at home.

I make this on those nights when I want something cozy, but not too heavy– something that tastes a little special without needing a million ingredients. It pairs perfectly with a crisp salad or a glass of wine and a slow evening. Whether you’re cooking for one or sharing with someone you love, this dish always hits the spot.

Why You’ll LOVE This Pasta

Comforting and fresh. Rich but balanced, with the perfect lemony brightness.
Weeknight-friendly. Done in about 25 minutes, start to finish.
Simple ingredients. You probably already have everything in your kitchen.
Versatile. Serve it solo or pair it with a side salad, roasted veggies, or grilled protein.

What you’ll need:

Penne pasta – Or any short pasta you love. Rigatoni and fusilli work too.
Olive oil – For sautéing the garlic and starting the sauce.
Garlic – Lots of it. The star of the show.
Heavy cream – For that rich, silky texture.
Lemon zest + juice – Adds brightness and cuts the richness in the best way.
Grated Parmesan – Melts into the sauce for salty, nutty goodness.
Fresh parsley or basil – Optional, but highly recommended for color and freshness.

My Pasta Tips

Salt your pasta water. It should taste like the sea!

Don’t overcook. Aim for al dente– tender but still with a little bite.

Save your pasta water. That starchy liquid is liquid gold—it helps the sauce cling and stay silky.

GRATE YOUR OWN CHEESE! Pre-shredded cheese doesn’t melt the same way. Freshly grated Parmesan will make the sauce extra smooth.

How to Make This Pasta

Cook the pasta. Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve 1/2 cup of pasta water before draining.
Sauté the garlic. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for about 1–2 minutes, just until fragrant—don’t let it brown.
Make the sauce. Add cream, lemon zest, lemon juice, salt, and pepper. Simmer for 2–3 minutes to let the flavors come together.
Add the pasta. Stir in the drained penne and Parmesan. Toss until coated and creamy. Add a splash of reserved pasta water if needed to loosen the sauce.
Finish and serve. Taste and adjust seasoning. Top with extra Parmesan and fresh herbs if desired.

FAQ

It’s best fresh, but you can make the sauce ahead and store it in the fridge for up to 3 days. Reheat gently and toss with cooked pasta when ready to serve.

Yes! Grilled chicken, shrimp, or chickpeas would all be great additions.

It pairs perfectly with a simple arugula salad, garlic bread, or roasted broccoli on the side.

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“So simple, so good! This pasta feels fancy but took me less than 30 minutes.” – Emma K.

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