Description
A creamy and zesty lemon garlic sauce perfect for enhancing pasta dishes. Made with butter, garlic, half and half, and fresh lemon, this sauce is finished with Parmesan cheese and parsley for a rich, flavorful touch.
Ingredients
Units
Scale
Sauce
- 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
Instructions
- Heat Butter and Garlic: In a 12-inch non-stick skillet, melt the butter over medium heat. Add the grated garlic and cook for 30 seconds or until fragrant, stirring constantly to prevent burning.
- Add Flour: Stir in the all-purpose flour, cooking for 1 minute or until it turns lightly golden, stirring constantly to cook off the raw flour taste without burning it.
- Add Half and Half: Gradually pour in the half and half while stirring continuously. Season the mixture with kosher salt and fresh black pepper to taste. Reduce heat to medium-low and cook until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes. Use a whisk to smooth out any lumps.
- Incorporate Lemon and Cheese: Whisk in the fresh lemon juice and lemon zest. Then stir in the grated Parmesan cheese and chopped parsley until the cheese melts into the sauce completely.
- Serve: Serve the sauce immediately over cooked pasta or as a base for other dishes.
Notes
- Use a microplane to grate garlic and Parmesan cheese for a smoother sauce and better melting.
- This recipe yields about 2 cups of sauce, perfect for 8 ounces of dry pasta.
- Leftover sauce thickens when refrigerated; thin by adding white wine, reserved pasta water, milk, or additional half and half.
- Store leftovers in an airtight container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 35 mg
