Lemon Pasta

5 from 4 votes

This easy Lemon Pasta is bright, buttery, and packed with citrus flavor. Made with just a handful of ingredients and ready in 30 minutes, it’s the perfect pasta for busy weeknights, or anytime you need a little sunshine on your plate.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: lemon pasta

Servings:

Calories: 645kcal

Author: Joanna Cismaru

Equipment

12" All-Clad Stainless Skillet

Ingredients

12 ounces spaghetti
¼ cup olive oil extra virgin
¼ cup butter unsalted
2 cloves garlic minced
1 lemon zested and juiced
1 cup Parmesan cheese grated
salt and pepper to taste
fresh parsley chopped, for garnish

US Customary - Metric

Instructions

Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. When the pasta is ready, reserve 1 cup of the pasta water and then drain the pasta.
While the pasta is cooking, heat the olive oil and butter in a large pan over medium heat. Add the minced garlic to the pan and sauté until fragrant, about 1 minute. Stir in the lemon zest and juice. Remove the pan from heat.
Add the drained pasta to the pan with the lemon sauce and toss until the pasta is well coated. Stir in the grated Parmesan cheese. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Season the pasta with salt and black pepper to taste.
Garnish with the chopped fresh parsley or basil before serving.

Video

Notes

Lemon Tip: Use both zest and juice for the best flavor, zest gives fragrance, juice brings the zing.
Cheese Swap: Try Pecorino Romano for a saltier, bolder twist.
Herb Options: Parsley is classic, but basil or thyme work great too.
Add-Ins: Grilled chicken, shrimp, or sautéed veggies make this a full meal.
Sauce Saver: If your pasta looks dry, stir in a bit of that reserved pasta water until silky.

Nutrition