Lemon Sauce Pasta with Rosemary Breadcrumbs

Introduction

There’s something so comforting about a creamy pasta dish that’s bursting with fresh, zesty flavor, and this Creamy Lemon Sauce Pasta with Toasty Rosemary Breadcrumbs is exactly that. It’s light yet satisfying, with the perfect balance of tangy lemon and creamy sauce, all topped off with crunchy, herby breadcrumbs that take it to the next level. This is one of those dishes that can be made quickly on a busy weeknight but still feel like a treat you’d get at your favorite Italian restaurant.

What makes this recipe truly special is the rosemary breadcrumbs. They’re so simple to make but add a magical touch to the dish—crisp, golden, and bursting with a hint of fresh rosemary. The combination of the breadcrumbs with the creamy lemon sauce creates the most delightful contrast in both texture and flavor. It’s the kind of dish that will have you going back for seconds (and maybe even thirds, if you’re anything like me!).

I first discovered this recipe on a lazy Sunday afternoon when I was craving pasta, but I didn’t want something too heavy. The lemony cream sauce seemed like the perfect solution, but I wanted something to really elevate it. That’s when the idea for rosemary breadcrumbs popped into my head, and I haven’t looked back since. It’s now one of my go-to comfort food dishes. Plus, it’s easy enough that I can throw it together even on days when I don’t feel like cooking—yet it always feels special.

Why You’ll Love This Recipe

  • Creamy and refreshing: The creamy lemon sauce is both indulgent and light, providing the perfect balance of richness and tang.
  • Perfectly textured: The toasty rosemary breadcrumbs add the perfect crunch, making every bite an exciting mix of creamy and crispy.
  • Quick and easy: This dish comes together in just 35 minutes, making it a fantastic weeknight dinner or a simple yet impressive meal for guests.
  • Versatile: You can easily customize this recipe—add grilled chicken, shrimp, or even roasted vegetables to make it your own.
  • Kid-friendly: Even my picky eaters love this pasta! The creamy sauce and crispy topping are a hit with kids and adults alike.

Preparation Time and Servings

  • Total Time: 35 minutes
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 4

Nutrition Facts (per serving):

  • Calories: 500
  • Protein: 10g
  • Carbs: 70g
  • Fat: 20g
  • Fiber: 3g

Ingredients

pasta:

  • 12 oz pasta (I love using linguine or spaghetti for this dish, but any pasta will work)
  • 1 tablespoon olive oil (for the pasta water)
  • Salt (to taste for pasta water)

creamy lemon sauce:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth (or vegetable broth for a vegetarian version)
  • Zest of 1 lemon
  • Juice of 1 lemon (freshly squeezed)
  • Salt and pepper to taste
  • ½ cup grated Parmesan cheese (freshly grated, for the best flavor!)

toasty rosemary breadcrumbs:

  • 1 cup fresh breadcrumbs (I like to make my own using day-old bread)
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh rosemary, finely chopped
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Cook the pasta:
    Start by boiling a large pot of water. Add a generous pinch of salt and 1 tablespoon of olive oil to the water. Once it’s at a rolling boil, cook your pasta according to the package directions, usually about 8-10 minutes for al dente. Once the pasta is ready, drain and set aside. Make sure to save about 1 cup of pasta water to add to the sauce later.
  2. Make the toasty rosemary breadcrumbs:
    While your pasta is cooking, let’s make the breadcrumbs. Heat a skillet over medium heat and add 2 tablespoons of butter. Once the butter is melted, add the breadcrumbs to the skillet. Toss them around to coat evenly. Season with salt and pepper, then sprinkle in the finely chopped rosemary. Stir the breadcrumbs occasionally to ensure they toast evenly and become golden brown. This should take about 5-7 minutes. Once done, remove from heat and set aside.
  3. Prepare the creamy lemon sauce:
    In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic! Then, pour in the chicken broth and let it simmer for a minute or two.

Next, add the heavy cream, lemon zest, and lemon juice to the skillet. Stir everything together and let the sauce simmer for about 5 minutes, allowing it to thicken slightly. Taste the sauce, and season with salt and pepper as needed. Once the sauce is perfectly creamy and lemony, stir in the grated Parmesan cheese until it melts into the sauce, making it even richer and smoother.

  1. Combine the pasta with the sauce:
    Add your cooked pasta into the skillet with the creamy lemon sauce. Toss it gently to coat the pasta in the sauce. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out to your desired consistency.
  2. Top with toasty rosemary breadcrumbs:
    Once the pasta is well-coated, it’s time to serve! Dish out the pasta onto plates and generously sprinkle the toasty rosemary breadcrumbs on top. These breadcrumbs add the perfect crunch to balance the creaminess of the sauce. If you like, you can also sprinkle a little extra Parmesan for some added richness.

How to Serve

  • Serve immediately while the pasta is warm and the breadcrumbs are still crisp.
  • Pair it with a light salad: A simple arugula salad with lemon vinaigrette works wonderfully to balance the richness of the pasta.
  • Add some protein: This pasta is fantastic with grilled chicken, shrimp, or even roasted veggies like asparagus or cherry tomatoes.
  • Wine pairing: If you’re into wine, a crisp white wine like Sauvignon Blanc or Chardonnay pairs nicely with the citrusy lemon sauce.

Additional Tips

  1. Save pasta water: Don’t forget to reserve some pasta water before draining the pasta! It’s perfect for adjusting the consistency of the creamy sauce.
  2. Make your own breadcrumbs: If you have day-old bread lying around, toast it up and blitz it in a food processor for fresh breadcrumbs. They’ll taste much better than store-bought.
  3. Add a little kick: If you enjoy a bit of spice, you can sprinkle in some red pepper flakes when sautéing the garlic for a subtle heat that complements the creamy sauce.
  4. Make it vegetarian: Skip the chicken broth and Parmesan for a vegetarian-friendly version of this dish, and add some roasted vegetables like zucchini or bell peppers for extra flavor and texture.
  5. Don’t overcook the garlic: Garlic can burn quickly, so be sure to sauté it on low heat to avoid bitterness in the sauce.

Recipe Variations

  • Spicy Lemon Sauce: Add a pinch of red pepper flakes or a diced fresh chili to the garlic for a bit of heat.
  • Vegan Option: Swap the butter for olive oil, use coconut cream instead of heavy cream, and replace the Parmesan with nutritional yeast for a vegan-friendly version of this dish.
  • Add Protein: For a heartier meal, you can easily add grilled chicken, shrimp, or even crispy bacon (or turkey bacon for a halal version) to make it more filling.
  • Vegetable Add-ins: Roasted vegetables like broccoli, asparagus, or cherry tomatoes add color and flavor, making this a well-rounded meal.

Serving Suggestions

  • Side Dishes:
    • Roasted vegetables like broccoli, asparagus, or bell peppers complement the creamy pasta.
    • A light garlic bread or a fresh side salad with a tangy vinaigrette will balance out the richness of the pasta.
  • Dessert:
    • End the meal with a light and refreshing dessert like lemon sorbet or a simple fruit salad.

Freezing and Storage

  • Storage: If you have leftovers, store the pasta in an airtight container in the fridge for up to 2 days. The sauce will thicken as it cools, so you may need to add a splash of milk or water when reheating.
  • Freezing: This pasta is best enjoyed fresh, but if you want to freeze it, the creamy sauce may change texture once thawed. To freeze, store in an airtight container for up to 1 month. Reheat gently in a saucepan over low heat, adding a little liquid if needed.

Special Equipment

  • Skillet: A large, nonstick skillet is ideal for making the creamy sauce and toasting the breadcrumbs.
  • Food Processor: For making fresh breadcrumbs if you’re using day-old bread.

FAQ Section

Can I use a different type of pasta?
Absolutely! This recipe works well with any pasta shape, so feel free to use spaghetti, penne, or even farfalle.

Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the creamy sauce and rosemary breadcrumbs ahead of time. Store them separately in airtight containers in the fridge and combine everything when ready to serve.

How can I make the sauce lighter?
For a lighter version, you can swap the heavy cream for half-and-half or even a non-dairy option like almond milk or coconut cream.

Print
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Lemon Sauce Pasta with Rosemary Breadcrumbs


  • Author: Dianna
  • Total Time: 35 minutes

Ingredients

Scale

For the pasta:

  • 12 oz pasta (I love using linguine or spaghetti for this dish, but any pasta will work)
  • 1 tablespoon olive oil (for the pasta water)
  • Salt (to taste for pasta water)

For the creamy lemon sauce:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth (or vegetable broth for a vegetarian version)
  • Zest of 1 lemon
  • Juice of 1 lemon (freshly squeezed)
  • Salt and pepper to taste
  • ½ cup grated Parmesan cheese (freshly grated, for the best flavor!)

For the toasty rosemary breadcrumbs:

  • 1 cup fresh breadcrumbs (I like to make my own using day-old bread)
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh rosemary, finely chopped
  • Salt and pepper to taste

Instructions

  1. Cook the pasta:
    Start by boiling a large pot of water. Add a generous pinch of salt and 1 tablespoon of olive oil to the water. Once it’s at a rolling boil, cook your pasta according to the package directions, usually about 8-10 minutes for al dente. Once the pasta is ready, drain and set aside. Make sure to save about 1 cup of pasta water to add to the sauce later.
  2. Make the toasty rosemary breadcrumbs:
    While your pasta is cooking, let’s make the breadcrumbs. Heat a skillet over medium heat and add 2 tablespoons of butter. Once the butter is melted, add the breadcrumbs to the skillet. Toss them around to coat evenly. Season with salt and pepper, then sprinkle in the finely chopped rosemary. Stir the breadcrumbs occasionally to ensure they toast evenly and become golden brown. This should take about 5-7 minutes. Once done, remove from heat and set aside.
  3. Prepare the creamy lemon sauce:
    In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic! Then, pour in the chicken broth and let it simmer for a minute or two.

Next, add the heavy cream, lemon zest, and lemon juice to the skillet. Stir everything together and let the sauce simmer for about 5 minutes, allowing it to thicken slightly. Taste the sauce, and season with salt and pepper as needed. Once the sauce is perfectly creamy and lemony, stir in the grated Parmesan cheese until it melts into the sauce, making it even richer and smoother.

  1. Combine the pasta with the sauce:
    Add your cooked pasta into the skillet with the creamy lemon sauce. Toss it gently to coat the pasta in the sauce. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out to your desired consistency.
  2. Top with toasty rosemary breadcrumbs:
    Once the pasta is well-coated, it’s time to serve! Dish out the pasta onto plates and generously sprinkle the toasty rosemary breadcrumbs on top. These breadcrumbs add the perfect crunch to balance the creaminess of the sauce. If you like, you can also sprinkle a little extra Parmesan for some added richness.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 4
  • Calories: 500
  • Fat: 20g
  • Carbohydrates: 70g
  • Fiber: 3g
  • Protein: 10g

Conclusion

This Creamy Lemon Sauce Pasta with Toasty Rosemary Breadcrumbs is a perfect example of how simple ingredients can come together to create something extraordinary. The lemony, creamy sauce coats the pasta in richness, while the crunchy rosemary breadcrumbs provide a satisfying contrast. Whether you’re making it for a weeknight dinner or serving it to guests, this dish will become a fast favorite in your kitchen. Enjoy!

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