Homemade Lemon Pasta in Your Pressure Cooker
This creamy lemon pasta comes together quickly in the pressure cooker using just one pot. It’s fresh, zesty, and ultra comforting.
Equipment
- 1 Skillet or Pressure Cooker Pot used for cooking and mixing
Ingredients
Main Ingredients
- 12 oz pasta penne or spaghetti
- 2 tablespoon olive oil
- 3 cloves garlic minced
- 1 lemon zested and juiced
- ½ cup heavy cream
- ½ cup Parmesan cheese grated
- salt to taste
- black pepper to taste
- 2 tablespoon fresh parsley chopped
Instructions
Instructions
- Cook the pasta until just al dente, then reserve ½ cup of pasta water and drain the rest.
- In a skillet or pressure cooker pot, heat olive oil over medium heat and sauté the minced garlic for 1 minute.
- Add lemon zest and juice; cook for 1–2 minutes to release flavor.
- Pour in the heavy cream and gently simmer while stirring.
- Add in grated Parmesan cheese and stir until fully melted and sauce is smooth.
- Return cooked pasta to the pan and toss to coat with sauce.
- Adjust sauce texture with reserved pasta water if needed.
- Season with salt, pepper, and finish with fresh chopped parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water or cream to loosen the sauce.