Ingredients
- 16 oz spaghetti
- 3 cups low-sodium chicken broth (or broth of choice)
- 4 garlic cloves, minced
- 2 tbsp fresh lemon juice (about half a lemon)
- Zest of 1 lemon
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1/2 cup heavy cream
- 3/4 cup shredded Parmesan cheese
- 3/4 cup grated Parmesan cheese
- 1/2 cup chopped Italian parsley
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet over medium heat, warm 1 cup of the chicken broth. Add minced garlic, lemon juice, lemon zest, salt, and black pepper. Simmer for 2–3 minutes.
- Reduce heat to low. Stir in heavy cream, both Parmesan cheeses, and half the parsley. Mix until the sauce becomes creamy and smooth, adding reserved pasta water a little at a time as needed.
- Add cooked spaghetti to the skillet, tossing to coat in the sauce. Adjust seasoning with more salt and pepper if needed.
- Serve immediately, garnished with remaining parsley and extra Parmesan.
Notes
- Substitute vegetable broth to make it vegetarian-friendly.
- For extra lemon flavor, add more zest just before serving.
- Use freshly grated cheese for best melting and taste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
