Greek Pasta with Lemon Alfredo Sauce

After my favorite Sweet Tomatoes restaurant location closed, I found myself craving their signature Greek Pasta with its distinctive lemony Alfredo sauce. Through trial and error, I finally recreated that perfect balance of creamy richness and bright citrus that made the original so popular at the restaurant’s pasta bar. This copycat version brings the beloved buffet restaurant favorite to your kitchen in just 25 minutes. The tangy lemon cuts through the richness of traditional Alfredo, creating that unmistakable Sweet tomato flavor that regulars of the restaurant will instantly recognize.

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What Makes Greek Pasta With Lemon Alfredo Sauce So Good? 

This Sweet Tomatoes copycat recipe achieves the restaurant’s distinctive flavor through the perfect balance of rich creaminess and bright acidity. The heavy cream and butter provide the luxurious texture for which Sweet Tomatoes is known, while freshly grated Parmesan adds authentic depth and saltiness. The restaurant’s genius was adding fresh lemon juice and zest at the end of cooking, which brightens the entire dish without breaking the sauce.

After multiple attempts to recreate their famous pasta, I discovered their secret was the perfect ratio of lemon to cream and just enough acidity to cut through the richness without overwhelming it. The result is a perfectly emulsified sauce that clings beautifully to the pasta ridges while delivering that signature Sweet Tomatoes flavor that fans of the restaurant will immediately recognize.

Greek Penne Pasta Ingredients 

For the sauce, you’ll need:

• Heavy cream – Forms the rich, luxurious base of the Alfredo sauce
• Unsalted butter – Adds silky texture and rich flavor to the sauce
• Parmesan cheese – Provides savory depth and helps thicken the sauce naturally
• Lemon juice – Cuts through the richness with bright acidity
• Lemon zest – Contributes intense citrus aroma and flavor without added acidity
• Black pepper – Adds subtle warmth and complexity
• Salt – Enhances all flavors and balances the richness
• Penne pasta – Provides the perfect ridged texture for capturing the sauce
• Capers (optional) – Add briny bursts of flavor that complement the lemon
• Parsley (optional) – Contributes fresh color and herbaceous notes

Ingredient Notes

Grate your Parmesan cheese fresh if possible; avoid using the stuff in the green jar. Often pre-shredded cheese doesn’t melt quite as well. Special ingredients are added to shredded cheese to prevent it from separating, which can cause the sauce to become lumpy and prevent the cheese from melting smoothly.

Freshly squeezed lemon juice will give you the best flavor for this dish. Since you will be zesting it, try to use an organic lemon. 

To cook the pasta:

1. Prepare the pasta to al dente according to the package instructions. 
2. Five minutes before the pasta is ready, it is time to start preparing the sauce. See below.
3. Drain the pasta. 

To prepare the lemon Alfredo sauce:

1. Wash the lemon well and dry it with a clean kitchen towel.
2. Zest the lemon with a microplane. Be sure to zest only the outer skin and leave the white pith alone. Put the zest aside. 
3. Juice the lemon and reserve the lemon juice for later.
4. In a saucepan or large skillet over medium-high heat, melt the butter.
5. Stir in the heavy cream. 
6. Continue stirring, and when the first bubbles appear, add the grated parmesan cheese. 
7. When the cheese melts, turn off the heat and stir in the lemon juice and zest. 
8. Season with salt and pepper to taste.
9. Remove the saucepan from the stove and cover it to keep the sauce warm.

To plate the pasta with lemon Alfredo sauce:

1. Return the drained pasta to the pasta pot.
2. Pour the warm sauce into the pasta pot. 
3. Toss gently to coat the pasta and plate.
4. Garnish with parmesan cheese and optional fresh parsley and capers. 

What to Serve With It 

Pair the pasta with garlic bread or a mixed salad with a simple Italian salad dressing.

Feel free to add a few extra ingredients to your pasta sauce. Cooked veggies such as asparagus, broccoli, spinach, peas, or zucchini are lovely. You may also consider topping the pasta with chunks of grilled chicken or shrimp. 

How to Store the Leftovers 

Although it is best to use this sauce soon after making it, you can save it in the refrigerator for a few days. Keep the sauce and pasta in two separate airtight containers to prevent the pasta from getting soggy. The sauce will thicken and may form a skin on the surface. That is okay. 

Do not freeze pasta with lemon Alfredo sauce.

What’s the Best Way to Reheat Greek Lemon Pasta

The best method of rewarming the sauce is in a saucepan over low heat. You will need to add some more heavy cream to help thin out the sauce. You can use whole milk if you don’t have any more heavy cream. 

Heat the sauce slowly and stir continuously to prevent the sauce from burning. You don’t want it to simmer. 

To reheat the pasta, boil water and dump the pasta in the water for about 45 seconds. Drain and toss with warm sauce. 

More Greek Recipes

• Greek Roasted Potatoes
• Traditional Greek Salad

Favorite Alfredo Sauce and Pasta Recipes

• Creamy Alfredo Sauce
• Olive Garden Alfredo Sauce
• Olive Garden Angry Alfredo
• Olive Garden Asiago Tortellini Alfredo
• Olive Garden Chicken Alfredo
• Olive Garden Shrimp Alfredo
• Olive Garden Steak Alfredo
• One Pot Chicken Alfredo
• Pasta House Fettuccine Alfredo
• Red Lobster Crab Alfredo

Check out more of my easy pasta recipes and the best recipes for sauces on CopyKat!