
Let the dish rest briefly before serving so the flavors develop and the sauce thickens.
Creamy Lemon Butter Sauce Spaghetti with Figs
Creamy lemon butter sauced spaghetti makes a standout meatless main dish. Golden dried figs lend a touch of sweetness to this lemon cream sauce for pasta.

Nutrition
Servings 6 servings
Ingredients
- Table salt
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil plus more for serving
- 1 medium shallot minced (about 3 tablespoons)
- 1/4 cup heavy cream
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed and chopped into ¼-inch pieces (6 ounces)
- 2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
- 1 ounce finely grated Parmesan cheese about 1/2 cup, plus more for serving
- Ground black pepper
- 2 tablespoons shredded fresh basil leaves
Instructions
- Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
- Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; add figs and stir to combine; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
- Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.
Notes
