Lemon Pasta Recipe

Introduction

Lemon pasta is a bright and flavorful dish that perfectly balances the tang of fresh lemons with the richness of butter and Parmesan. This simple yet elegant recipe is quick to prepare, making it ideal for a refreshing weeknight dinner or a special occasion.

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)
• Freshly grated Parmesan cheese (for garnish)
• Olive oil (for garnish)
• Kosher salt and freshly ground black pepper (for garnish)

Instructions

1. Step 1: 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.
2. Step 2: While waiting for the water to boil, melt 3 tablespoons of unsalted butter and 2 tablespoons of olive oil together in a large sauté pan over low heat.
3. Step 3: Once the water is boiling, add 16 ounces of dry spaghetti. Add half the lemon zest (about 1 tablespoon) and all the minced garlic to the melted butter.
4. Step 4: Set a timer for 5 minutes, stirring both the boiling pasta and the butter mixture frequently.
5. Step 5: After 5 minutes, use a spaghetti server to remove the pasta from the boiling water and add it directly into the pan with the cooking sauce.
6. Step 6: Add the juice of 2 lemons and 1 cup of the pasta cooking water to the pan with the spaghetti.
7. Step 7: Keep the pan on low heat and cook the pasta in the lemon sauce for 5 minutes, tossing several times to coat evenly.
8. Step 8: Check the pasta every few minutes until it finishes cooking, about 5 more minutes. Add ¼ to ½ cup of pasta cooking water if needed to keep it saucy.
9. Step 9: Once the pasta is cooked, turn off the heat and sprinkle in ½ cup of freshly grated Parmesan cheese, 1 teaspoon fine sea salt, and 1 teaspoon ground black pepper. Mix thoroughly.
10. Step 10: Divide the pasta onto 4 large serving plates and sprinkle 1 tablespoon of chopped fresh parsley over each serving.
11. Step 11: Serve hot, garnished with extra Parmesan cheese, the remaining lemon zest, a drizzle of olive oil, and additional salt and pepper if desired.

Tips & Variations

• For a creamier sauce, stir in a splash of heavy cream or a dollop of mascarpone before serving.
• Swap spaghetti with linguine or fettuccine for a different texture.
• Add a pinch of red pepper flakes to the butter for a subtle spicy kick.
• Use Meyer lemons for a sweeter, more floral flavor.
• Include toasted pine nuts or slivered almonds for extra crunch.

Storage

Store leftover lemon pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving directly to maintain the sauce’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lemon pasta ahead of time?

While you can cook the pasta and sauce ahead, it’s best to combine and toss them just before serving to maintain freshness and texture.

What can I use if I don’t have fresh lemons?

If fresh lemons aren’t available, bottled lemon juice can be used, but fresh lemon zest is recommended for the best flavor.

Lemon Pasta Recipe

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★★★★★

4.6 from 58 reviews

• Author: Elara
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This vibrant and refreshing Lemon Pasta recipe features al dente spaghetti tossed in a light, zesty lemon sauce enriched with butter, olive oil, garlic, and Parmesan cheese. Perfect for a quick yet elegant meal, the fresh lemon zest and juice give the dish a bright citrus flavor balanced by the richness of butter and Parmesan. Garnished with fresh parsley and extra cheese, this simple stovetop pasta is a delightful spring or summer dish.

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Ingredients

Scale 1x2x3x

Pasta and Cooking

• 4 quarts water
• 1 tablespoon coarse sea salt
• 16 ounces dry spaghetti (1 pound)
• Kosher salt and freshly ground black pepper, to taste

Sauce

• 3 tablespoons unsalted butter (⅜ stick)
• 2 tablespoons olive oil
• 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)
• Extra freshly grated Parmesan cheese, for garnish
• Extra olive oil, for garnish (optional)

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Instructions

1. Boil Pasta Water: Fill a large pot with 4 quarts of water and add 1 tablespoon of coarse sea salt. Set the pot over high heat and bring the water to a rolling boil.
2. Melt Butter and Oil: While waiting for the water to boil, melt 3 tablespoons of unsalted butter and 2 tablespoons of olive oil together in a large sauté pan over low heat, creating the base for the lemon sauce.
3. Add Pasta to Boiling Water: Once the water is boiling, add 16 ounces of dry spaghetti to the pot, cooking according to package instructions but stirring frequently to prevent sticking.
4. Add Lemon Zest and Garlic to Sauce: Stir half of the lemon zest (about 1 tablespoon) and all the minced garlic into the melted butter and olive oil mixture. Maintain low heat to infuse the flavors as pasta cooks.
5. Stir and Monitor: Set a timer for 5 minutes. Stir both the boiling pasta and the butter-lemon sauce frequently during this time.
6. Transfer Pasta to Sauce: When 5 minutes have passed, use a spaghetti server spoon to remove the pasta from the boiling water and add it directly into the pan with the lemon butter sauce.
7. Add Lemon Juice and Pasta Water: Pour in the juice of 2 lemons and 1 cup of reserved pasta cooking water into the pan with the pasta, helping to create a smooth, silky sauce.
8. Cook Pasta in Sauce: Keep the pan on low heat and cook the pasta in the lemon sauce for an additional 5 minutes, tossing frequently to coat the noodles evenly.
9. Finish Cooking: Continue checking and cooking the pasta for about 5 more minutes, adding ¼ to ½ cup more pasta cooking water as needed to maintain sauce consistency and prevent dryness.
10. Season and Add Cheese: Once the pasta is fully cooked and the sauce has thickened slightly, turn off the heat. Sprinkle ½ cup freshly grated Parmesan cheese, 1 teaspoon fine sea salt, and 1 teaspoon ground black pepper into the pan, stirring thoroughly to combine.
11. Plate and Garnish: Divide the pasta evenly onto 4 large serving plates. Sprinkle 1 tablespoon of chopped fresh parsley onto each plate.
12. Serve: Serve the pasta hot, optionally garnished with extra freshly grated Parmesan cheese, remaining lemon zest, a drizzle of olive oil, and additional salt and pepper to taste.

Notes

• Reserve pasta cooking water before draining to adjust sauce consistency as needed.
• Use freshly grated Parmesan cheese for best flavor; pre-grated cheese may not melt as smoothly.
• Adjust lemon juice and zest amounts according to your preference for citrus intensity.
• Fresh Italian flat-leaf parsley is recommended for garnish for its bright flavor.
• Egg-free pasta can be used to make this dish vegan if Parmesan is replaced with a vegan alternative.
• Stir frequently while cooking pasta and sauce to prevent burning and sticking.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Keywords: lemon pasta, easy pasta recipe, lemon butter sauce, quick Italian dinner, garlic lemon spaghetti, fresh pasta recipe