Dish Dish
Creamy, Lemony Pasta
4 servings
servings15 minutes
total timeIngredients
Kosher salt (such as Diamond Crystal) and black pepper
1 pound short curly pasta, such as cavatappi, fusilli or farfalle
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
A heaping ¾ cup grated Parmesan, plus more as needed
1/4 cup labneh or other thick, strained whole-milk yogurt, such as Greek or skyr, drained if necessary
2 scallions, green and white parts, sliced
Directions
Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.
Stir in 3/4 cup of the pasta water and half the lemon juice. Add several grinds of black pepper, then gradually add the Parmesan, stirring vigorously between additions to prevent clumping, until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.
Nutrition
Serving Size
-
Calories
591
Total Fat
11 g
Saturated Fat
6 g
Unsaturated Fat
4 g
Trans Fat
0 g
Cholesterol
-
Sodium
471 mg
Total Carbohydrate
90 g
Dietary Fiber
5 g
Total Sugars
5 g
Protein
30 g
4 servings
servings15 minutes
total time