This Lemon Pasta is a vibrant, zesty dish that brings sunshine to your table in just 20 minutes. The bright, tangy lemon flavor pairs perfectly with the creamy, velvety sauce, creating a refreshing yet indulgent bite. Each forkful offers a delightful balance of smooth textures and a hint of citrusy brightness, making it an instant crowd-pleaser.
With only 5 minutes of prep and 15 minutes of cooking, it’s the ideal recipe for busy weeknights or last-minute dinners. The aromatic lemon zest and fresh herbs add a burst of freshness, while the al dente pasta provides a satisfying chew. Simple, elegant, and bursting with flavor, this dish is a quick escape to a Mediterranean-inspired meal.
Fresh & Zesty Lemon Pasta Ingredients
- 8 ounces spaghetti (or any pasta of your choice)
- 4 tablespoons unsalted butter, sliced into pats (substitute with olive oil for a dairy-free option)
- 2 tablespoons lemon zest, plus more for garnish (use organic lemons for best flavor)
- 2 garlic cloves, minced (or 1 teaspoon garlic powder in a pinch)
- ½ cup freshly grated Parmesan cheese, plus more for serving (Pecorino Romano works too)
- 1 tablespoon fresh lemon juice, plus more to taste (adjust for your preferred tanginess)
- Sea salt and freshly ground black pepper, to taste
- Chopped fresh parsley or basil leaves, for garnish (optional but adds a pop of color)
Step-by-Step Lemon Pasta Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. In the final minutes of cooking, reserve 1 cup of the starchy pasta cooking water.
- Prepare the sauce: A few minutes before the pasta is ready, add the butter to a large skillet over medium heat. Heat until the butter foams, then reduce the heat to low. Add the lemon zest and garlic, and cook, stirring, for 1 to 2 minutes, or until fragrant. Remove from heat if the pasta isn’t ready yet.
- Combine pasta and sauce: Once the pasta is al dente, use tongs to transfer it directly to the skillet with the butter mixture. Add ½ cup of the reserved pasta water and cook over low heat, tossing until a silky sauce forms and coats the pasta.
- Add cheese and lemon juice: Toss in half the Parmesan cheese until incorporated. Add the lemon juice and the remaining cheese, tossing again until the sauce is smooth. If the sauce thickens too much, add more pasta water, a tablespoon at a time, to loosen it.
- Season and garnish: Taste and season with salt, pepper, and additional lemon juice if desired. Garnish with extra lemon zest and chopped parsley or basil. Serve with more Parmesan on the side.
Perfect Pairings: Sauce and Topping Ideas
While this Lemon Pasta is delicious on its own, you can elevate it with a few simple additions. Try adding a handful of sautéed shrimp or grilled chicken for a protein boost. For a veggie twist, toss in some roasted cherry tomatoes or steamed asparagus. A sprinkle of red pepper flakes adds a subtle kick, while toasted breadcrumbs bring a delightful crunch.
Serve It Right: Presentation and Pairings
This dish shines when served fresh and hot. Pair it with a crisp green salad or garlic bread for a complete meal. A glass of chilled white wine, like Pinot Grigio or Sauvignon Blanc, complements the zesty lemon flavors beautifully. Don’t forget to garnish with extra lemon zest and parsley for a pop of color and freshness!
Leftovers Made Easy: Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water or broth to the pasta and warm it gently in a skillet over low heat, stirring occasionally. This helps restore the creamy texture without drying it out. Avoid microwaving, as it can make the pasta rubbery.
Quick Tips for Busy Cooks
To save time, zest your lemon and mince your garlic ahead of time. You can also use pre-grated Parmesan, though freshly grated cheese melts smoother. If you’re short on ingredients, swap spaghetti for linguine or fettuccine—it works just as well. And remember, the key to a great sauce is the starchy pasta water, so don’t skip reserving it!
Common Questions Answered
Can I use bottled lemon juice? Fresh lemon juice is best for bright flavor, but bottled works in a pinch. What if I don’t have Parmesan? Try Pecorino Romano or even a mild cheddar for a different twist. Can I make this dairy-free? Substitute butter with olive oil and use a vegan cheese alternative. It’s all about making it work for you!
Lemon Pasta
Ingredients
- 8 ounces spaghetti
- 4 tablespoons unsalted butter, sliced into pats
- 2 tablespoons lemon zest, plus more for garnish
- 2 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon fresh lemon juice, plus more to taste
- Sea salt and freshly ground black pepper
- Chopped fresh parsley or basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. In the final minutes of cooking, reserve 1 cup of the starchy pasta cooking water.
- 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 to low and add the lemon zest and garlic. Cook, stirring, for 1 to 2 minutes, or until fragrant. Remove from the heat if your pasta is still cooking.
- When the pasta is al dente, use tongs to transfer it from the pot to the skillet with the butter mixture. Add ½ cup of the reserved pasta water and cook over low heat, tossing until a sauce forms and lightly coats the pasta. Add half the cheese and toss to incorporate. Add the lemon juice and remaining cheese and toss again, cooking until the sauce is smooth. If it becomes too thick or clumpy, add more pasta water as needed to loosen it. Season to taste with salt, pepper, and more lemon juice.
- Garnish with more lemon zest and fresh parsley. Serve with more cheese.