Lemon Parmesan Pasta
2
A bright, creamy lemon pasta with caramelized onions, garlic, and fresh parmesan cheese.
| prepBring a pot of salted water to boil | ||||||
| 225 g gemelli pasta | Cook pasta in salted water, reserve 1 cup pasta water | Toss in cooked pasta & parmesan; combine | Add pasta water to loosen sauce as needed | Serve in bowls, top with parmesan & parsley | ||
| 2 tsp olive oil | Heat oil & butter over medium-low | Sauté onion, garlic & salt until soft, translucent | Add lemon zest, then lemon juice & cream; simmer | |||
| 30 g unsalted butter | ||||||
| 115 g yellow onion, finely diced | ||||||
| 3 large cloves garlic, minced | ||||||
| 1 pinch kosher salt, plus more to taste | ||||||
| 2 tsp lemon zest | ||||||
| 3 to 4 tbsp / 45–60 ml lemon juice, freshly squeezed | ||||||
| 120 ml heavy cream | ||||||
| 25 g parmesan cheese, freshly grated, plus more for serving | ||||||
| 3 g fresh parsley, minced | ||||||
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