Description
A quick and flavorful creamy pesto pasta made with just five ingredients — pasta, pesto, cream, olive oil, and lemon juice — ready in 15 minutes for a comforting and satisfying meal.
Ingredients
- 8 ounces uncooked pasta (any type or shape)
- 2 tablespoons olive oil
- 1 cup pesto (homemade or store-bought)
- ⅓ cup heavy cream
- 1 tablespoon fresh lemon juice
Instructions
- Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- In a large skillet, combine olive oil, pesto, cream, and ½ cup reserved pasta water. Simmer over medium heat for 5–6 minutes until slightly thickened.
- Add cooked pasta and lemon juice to the sauce. Toss until well coated and creamy. Add more pasta water if needed to reach desired consistency.
- Serve immediately, optionally topped with freshly grated Parmesan cheese.
Notes
- Use any pasta shape you prefer — rotini, penne, fusilli, or spaghetti all work well.
- Add grilled chicken, shrimp, or sautéed vegetables for a heartier dish.
- Use dairy-free cream and vegan pesto for a vegan version.
- Store leftovers in the fridge for up to 3 days and reheat gently with a splash of milk or water.
- Don’t freeze the finished dish; freeze pesto separately and make sauce fresh when needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
