20-Minute Creamy Lemon Pappardelle Pasta With Feta
Bright, creamy, and ready in just 20 minutes, this lemon pasta is the perfect quick spring or summer dinner.
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Yield: 6 servings
Equipment (Shop on Amazon)
- Le Creuset Signature Cast Iron Chef's Oven, 7.5qt
Ingredients
- 2 tbsp salted butter
- 2 tbsp avocado oil
- 2 large garlic cloves pressed
- ½ cup low-sodium chicken broth
- ¼ cup freshly squeezed lemon juice
- 1-1½ cups heavy cream
- ¼ tsp salt
- ¼ tsp finely ground black pepper
- ½ cup Parmesan cheese
- 16 oz golden egg pappardelle noodles
- ¾-1 cup pasta water make sure to set aside before draining the pappardelle!
- ⅓-½ cup crumbled feta or to taste
Instructions
Creamy Lemon Sauce
- Add the butter and avocado oil to a large skillet, saucepan, or chef's oven. Heat on medium until the butter is melted. Add the fresh pressed garlic and stir. Sauté on medium for about 3 minutes, stirring frequently so as to not burn the garlic.2 tbsp salted butter, 2 tbsp avocado oil, 2 large garlic cloves
- Pour in the chicken broth and lemon juice. Stir well and bring to a simmer.½ cup low-sodium chicken broth, ¼ cup freshly squeezed lemon juice
- Add 1 cup of heavy cream and stir well. Then, add the salt, black pepper, and Parmesan cheese. Stir until all ingredients are well incorporated. Cook on medium-low heat for 2-3 minutes, stirring frequently to avoid scorching the cream.1-1½ cups heavy cream, ¼ tsp finely ground black pepper, ½ cup Parmesan cheese, ¼ tsp salt
Pappardelle Pasta
- Put a pot of water on to boil as you start the creamy lemon sauce. Salt the water well.
- Cook the pappardelle noodles according to package instructions—typically about 5 minutes. Make sure to reserve about ¾-1 cup of pasta water before draining the pasta.16 oz golden egg pappardelle noodles
Assemble the Pasta
- Once you have set aside the pasta water, drain the pasta and add it to the creamy lemon sauce.
- Stir the pasta well, then taste it. Add a splash (or more) of pasta water and some more heavy cream until the sauce reaches your desired consistency.¾-1 cup pasta water
- Top the pasta with crumbled feta. Serve right away! Store any leftovers in an airtight container in the fridge.⅓-½ cup crumbled feta
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