This lemon pasta recipe is bright, fresh, and ready in 20 minutes! Made with simple ingredients, it’s a delicious, filling weeknight dinner.
This lemon pasta recipe is my version of the Italian Pasta al Limone. It’s buttery, has a hint of garlic and a bright citrus flavor, and best of all, it’s super easy to make. You can whip it up in 20 minutes with less than 10 ingredients. Although these lemon pastas feel elegant, they are a perfect weeknight dinner.
While many lemon pasta sauces call for cream, I omit it here. Instead, butter, Parmesan and starchy pasta cooking water create the pasta’s silky sauce. These simple ingredients allow the fresh lemon flavor to shine through.
Citrus fans, get ready – you’re going to love this pasta!
Ingredients for lemon pasta
Here’s what you’ll need for this lemon pasta recipe:
- pasta, Naturally! Spaghetti is my first choice. Another long pasta like linguine would also work.
- butter – It forms the rich base of the sauce. I use extra virgin olive oil in most of my recipes, but here I actually prefer the butter. It adds body to the sauce and helps coat the pasta.
- Garlic – It adds a savory taste.
- Parmesan cheese – It thickens the sauce and gives it a salty, umami flavor. Freshly grated Pecorino is a great substitute if you don’t have Parmesan on hand.
- Lemon zest and juice – The star ingredients! The zest gives the sauce a bright, lemony flavor. The juice provides a spicy kick.
- Fresh herbs – I love garnishing this dish with parsley or basil to give it a fresh, aromatic touch.
- And salt and pepper – So that all the flavors come into their own!
The full recipe with measurements is below.
How to make lemon pasta
This lemon spaghetti recipe is super easy to make! That is how it goes:
First cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of starchy pasta water for the last few minutes of cooking.
Next, prepare the sauce. A few minutes before the pasta is ready, heat the butter in a large skillet over medium-high heat until foaming. Reduce the heat to low and add the lemon zest and minced garlic. Cook until fragrant, 1 to 2 minutes. Stir frequently so that the garlic doesn’t burn!
Using tongs, transfer the cooked pasta from the pot to the pan with the butter mixture. Add 1/2 cup pasta water and stir until a light sauce coats the pasta. Then add half of the cheese and mix again. Finally, add the lemon juice and remaining cheese and stir until the sauce is smooth.
- Tip: If the lemon sauce becomes too thick or begins to clump, add more pasta water as needed to loosen it up.
Season to taste with salt, pepper and more lemon juice. Garnish with more lemon zest and fresh basil or parsley and serve!
What to serve with lemon pasta
This pasta dish goes well with fresh vegetables or a salad. Serve with roasted asparagus, sautéed spinach, or one of these salad recipes:
Top off the meal with crusty bread to soak up the flavorful sauce!
Storage and warming up
This lemon spaghetti tastes best right after making it, but leftovers will keep in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or on the stove, adding a splash of water if necessary to loosen the sauce.
More favorite pasta recipes
If you love this lemon pasta, try one of these easy pasta recipes next:
Lemon noodles
Serves 2
This lemon pasta recipe is my version of the Italian Pasta al Limone. Bright, fresh and ready in 20 minutes – a delicious weeknight dinner.
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Bring a large pot of salted water to the boil. Prepare the pasta according to the package instructions and cook until al dente. Reserve 1 cup of the starchy pasta cooking water for the last few minutes of cooking.
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A few minutes before the pasta is ready, add the butter to a large skillet over medium heat. Heat the butter until it foams, then reduce the heat and add the lemon zest and garlic. Cook, stirring, until fragrant, 1 to 2 minutes. Remove from heat if your pasta is still cooking.
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When the pasta is al dente, use tongs to transfer it from the pot to the pan with the butter mixture. Add 1/2 cup of the reserved pasta water and cook over low heat, stirring, until a sauce forms that lightly coats the pasta. Add half of the cheese and mix. Add the lemon juice and remaining cheese and mix again until the sauce is smooth. If it becomes too thick or lumpy, add more pasta water as needed to loosen it up. Season with salt, pepper and more lemon juice.
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Garnish with more lemon zest and fresh parsley. Serve with more cheese.
Adapted from Serious Eats.