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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Stir and Monitor: Set a timer for 5 minutes. Stir both the boiling pasta and the butter-lemon sauce frequently during this time.
- 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.
- 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.
- 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.
- 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.
- 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.
- Plate and Garnish: Divide the pasta evenly onto 4 large serving plates. Sprinkle 1 tablespoon of chopped fresh parsley onto each plate.
- 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
