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Lemon Pasta

 Katie Lee makes simple pasta elegant and delicious with zesty lemon, cheesy Parmesan and fresh black pepper.


As with most foods, if it’s good quality, you really don’t need to do much to make it taste great. This sentiment is certainly true when it comes to steak. I generously season it with salt and pepper, grill it, and then add just a little something like a flavored butter to make it special. With hanger steak, I like this jalapeño butter, but you can make the butter with blue cheese, garlic, roasted red peppers, anchovies . . . you get the idea.


  1. Bring a large pot of aggressively salted water to a boil over high heat. Add the farfalle and cook for 1 to 2 minutes less than the package instructions, until al dente. Drain and reserve 3/4 cup (180 milliliters) of the pasta water.
  2. While the pasta cooks, make the sauce: In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup (120 milliliters) of the pasta water and bring to a low simmer. Season with salt and pepper.
  3. Add the cream to the pan, whisking constantly to prevent it from breaking. Add the pasta to the skillet and toss to coat in the sauce. Add the remaining 1/4 cup (60 milliliters) pasta water if it is dry. Remove from the heat and stir in the cheese. Serve with freshly ground black pepper and more Parmesan.


  • Kosher salt
  • 1 pound (455 grams) farfalle, such as Good & Gather™ Farfalle
  • 4 tablespoons (115 grams) unsalted butter
  • 4 lemons, zested and 2 juiced
  • Salt and freshly ground black pepper
  • 1/4 cup (60 milliliters) half-and-half or heavy cream
  • 1/2 cup (50 grams) grated Parmesan cheese, plus more for serving, from a wedge, such as Good & Gather™ Parmesan Cheese Wedge

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