Description
A creamy and zesty Lemon Garlic Sauce perfect for enhancing pasta dishes with fresh lemon juice, garlic, and Parmesan cheese.
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 or until fragrant, stirring constantly to prevent burning.
- Add Flour and Cook: Stir in all-purpose flour and cook for 1 minute until lightly golden, stirring constantly to remove the raw flour taste without burning.
- Incorporate Half and Half and Season: Gradually pour in the half and half while stirring. Season with kosher salt and fresh black pepper to taste. Reduce heat to medium-low and cook until the sauce thickens, about 1-2 minutes. Whisk out any lumps to ensure a smooth consistency, and the sauce should coat the back of a spoon.
- Add Lemon and Cheese: Whisk in fresh lemon juice and lemon zest. Stir in the grated Parmesan cheese and chopped parsley; the cheese will immediately melt into the sauce. Serve immediately over pasta or use as a base for other dishes.
Notes
- For a smoother sauce, grate garlic and Parmesan cheese using a microplane for better texture and melting quality.
- This recipe yields about 2 cups of sauce, enough to coat 8 ounces of dry pasta.
- Leftovers may thicken when standing; thin with white wine, reserved pasta water, milk, or additional half and half as needed.
- Store leftovers in an airtight container for up to 5 days in the refrigerator.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 45 mg
