In the springtime, I crave light and bright pasta dishes, and this creamy lemon pasta is one of my favorites. Pasta al limone pairs a lemon and garlic butter sauce with beds of fresh spaghetti for a simple dish that’s ready in just 20 minutes. I love to finish it with Parmesan, more lemon zest, and black pepper, then enjoy this bright and zesty pasta recipe!
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Pin ItThis simple pasta al limone is quick, easy, and so tasty! If you’re a fan of citrus and zesty flavor like I am, you’ll love this creamy lemon spaghetti. Lemon adds a bright and acidic flavor to pasta, and it pairs so beautifully with butter and savory Parmesan cheese!
Tips for Beginners
- I would discourage you from using bottled lemon juice as anything but a last resort, because it has a sharper and less fresh flavor. Fresh-squeezed lemon is ideal!
- If you’re planning ahead of time to freeze some of this pasta, cook it to al dente to ensure it doesn’t turn out mushy once thawed!
Lemon Pasta Recipe
Ingredients
- 4 quarts water
- 1 tablespoon coarse sea salt
- 3 tablespoons unsalted butter (⅜ stick)
- 2 tablespoons olive oil
- 16 ounces dry spaghetti (1 pound)
- 2 fresh lemons juiced and zested; zest divided
- 3 cloves garlic minced
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley Italian flat-leaf preferred
Optional Garnishes
- Freshly grated Parmesan cheese
- Olive oil
- Kosher salt and freshly ground black pepper
Instructions
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Fill a large pot with the water and add a tablespoon of coarse sea salt. Set over high heat and bring to a boil.4 quarts water, 1 tablespoon coarse sea salt
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While you wait for the water to boil, melt the butter and olive oil in a large sauté pan set over low heat.3 tablespoons unsalted butter, 2 tablespoons olive oil
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Once the water is boiling, add pasta.16 ounces dry spaghetti
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Add half the lemon zest (about 1 tablespoon) and all of the minced garlic to the melted butter.2 fresh lemons, 3 cloves garlic
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Set a timer for 5 minutes, and stir both the boiling pasta and the butter mixture frequently.
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When the timer goes off, use the spaghetti server spoon to remove the pasta from the boiling water and add it directly into the pan with the cooking sauce.
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Add the lemon juice and 1 cup of the pasta cooking water directly into the pan with the spaghetti.
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Keep the pan on low heat and cook the pasta in the lemon sauce for 5 minutes. Toss the spaghetti several times while cooking to ensure the sauce evenly coats the pasta.
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Check the pasta every few minutes until it finishes cooking, about 5 more minutes. Add ¼-½ cup of pasta cooking water if needed.
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Once the pasta is cooked, turn off the heat and sprinkle in the Parmesan cheese, sea salt, and black pepper, mixing thoroughly.½ cup freshly grated Parmesan cheese, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper
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Separate the pasta onto 4 large serving plates and sprinkle 1 tablespoon of chopped parsley onto each serving.4 tablespoons chopped fresh parsley
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Serve hot, garnished with extra cheese, remaining lemon zest, olive oil, salt, and pepper, optional.Olive oil, Freshly grated Parmesan cheese, Kosher salt and freshly ground black pepper
Notes
- You can add some crushed red pepper flakes, fresh herbs (like rosemary or sage), or sautéed shallots to it if you want to give it a little more flavor and spice.
- Nutritional information does not include optional garnishes.
Nutrition
How to Make Lemon Pasta Step by Step
Boil the Water: Fill a large pot with 4 quarts of water and add 1 tablespoon of coarse sea salt. Set over high heat and bring to a boil.
Sauté the Lemon and Garlic: While you wait for the water to boil, melt 3 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large sauté pan set over low heat. Add half the lemon zest (about 1 tablespoon) and 3 cloves of minced garlic to the melted butter.
Boil the Pasta: Once the water is boiling, add 16 ounces of dry spaghetti. (I like spaghetti, but any kind of pasta will work.)Set a timer for 5 minutes, and stir both the boiling pasta and the butter mixture frequently. When the timer goes off, use the spaghetti server spoon to remove the pasta from the boiling water and add it directly into the pan with the cooking sauce.
Make the Sauce: Add the juice of 2 lemons and 1 cup of the pasta cooking water directly into the pan with the spaghetti. Keep the pan on low heat and cook the pasta in the lemon sauce for 5 minutes. Toss the spaghetti several times while cooking to ensure the sauce evenly coats the pasta. Check the pasta every few minutes until it finishes cooking, about 5 more minutes. Add ¼-½ cup of pasta cooking water if needed.
Garnish and Serve: Once the pasta is cooked, turn off the heat and sprinkle in ½ cup of freshly grated Parmesan cheese, 1 teaspoon of fine sea salt, and 1 teaspoon of ground black pepper, mixing thoroughly. Separate the pasta onto 4 large serving plates and sprinkle 1 tablespoon of chopped parsley onto each serving. Serve hot, garnished with extra cheese, remaining lemon zest, olive oil, salt, and pepper, optional.
How to Store and Reheat
Store leftover lemon pasta in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments, stirring frequently, until warmed through.
Freeze pasta al limone in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this fresh pasta al limone with garlic bread and a copycat Olive Garden salad. For a heartier meal, top this pasta with a pan seared chicken breast or some grilled shrimp.
more simple pasta dishes to try!
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