Description
A creamy, tangy lemon garlic sauce perfect for elevating pasta dishes, made with butter, garlic, lemon zest and juice, Parmesan cheese, and fresh parsley.
Ingredients
Units
Scale
Sauce 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.
- Add Flour: Stir in all-purpose flour and cook for 1 minute until lightly golden, stirring constantly to remove raw flour taste without burning.
- Add Half and Half: Gradually pour in the half and half while stirring. Season with salt and pepper to taste. Reduce heat to medium-low and cook for 1-2 minutes until sauce thickens and coats the back of a spoon, whisking out any lumps.
- Incorporate Lemon and Cheese: Whisk in lemon juice and zest. Stir in grated Parmesan cheese and chopped parsley until cheese melts and sauce is smooth.
- Serve Immediately: Use the sauce right away over pasta or as a base for other dishes.
Notes
- For a smoother sauce, grate garlic and Parmesan cheese finely with a microplane; freshly grated Parmesan melts better than pre-grated.
- This recipe makes about 2 cups of sauce, sufficient for 8 ounces of dry pasta.
- Leftovers thicken as they cool; thin with white wine, reserved pasta water, milk, or half and half before reheating.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 130 kcal
- Sugar: 2 g
- Sodium: 190 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 25 mg
