Ingredients
- 3/4 pound angel hair pasta
- 1 tablespoon olive oil
- 4 cloves garlic, finely chopped
- 1 pinch red pepper flakes
- 2 lemons, juiced (about 1/3 cup fresh lemon juice)
- 1 cup vegetable broth
- 1 1/2 cups heavy cream
- 1 cup parmesan cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over low heat, add olive oil, chopped garlic, and red pepper flakes. Cook gently for 2–3 minutes until fragrant without browning.
- Add the fresh lemon juice, vegetable broth, and heavy cream to the skillet and stir to combine.
- Allow the sauce to simmer gently for 10–15 minutes, stirring occasionally, until slightly thickened.
- Remove the skillet from the heat and season with salt and black pepper.
- Add the shredded parmesan cheese and stir until fully melted and the sauce becomes creamy.
- Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the sauce.
- Garnish with fresh parsley if desired and serve immediately.
Notes
- Use fresh lemon juice for the best flavor and brightness.
- Cook the sauce over low heat to prevent the cream from curdling.
- Add grilled chicken, shrimp, or salmon for a protein-rich variation.
- Vegetables like spinach, asparagus, mushrooms, or zucchini pair well with this pasta.
- If the sauce becomes too thick, add a small splash of pasta water, cream, or broth to loosen it.
- Whole wheat pasta can be used for added fiber.
- Extra parmesan can help thicken the sauce naturally.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg
