Lemon pasta is a bright, simple dish that combines the zing of fresh lemon with the comforting texture of pasta. It’s perfect for warm days or when you want a quick, refreshing meal without heavy sauces. This recipe balances creamy, tangy, and savory flavors, making it a favorite for pasta lovers who enjoy something light yet satisfying. Whether you’re a beginner or a seasoned cook, lemon pasta is a great way to add a fresh twist to your pasta night.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Main Course | Italian | Easy | 4 | 10 mins | 15 mins | 350 kcal |
Equipment Needed
To make this lemon pasta recipe, you’ll need some basic kitchen tools:
- Large pot (for boiling pasta)
- Colander (to drain pasta)
- Large skillet or frying pan
- Zester or microplane (for lemon zest)
- Knife and cutting board
- Measuring cups and spoons
- Mixing spoon or tongs
- Citrus juicer (optional but helpful)
Every piece of equipment plays a role in making the cooking process smooth and efficient. For example, using a good-quality skillet helps cook the sauce evenly, while a zester ensures you get just the right amount of lemon flavor.
Ingredients
Here’s what you’ll need for this recipe:
- 12 oz spaghetti or linguine
- 1 large lemon (zested and juiced)
- 3 cloves garlic (minced)
- ½ cup grated Parmesan cheese
- ¼ cup olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish (optional)
- Red pepper flakes (optional, for a bit of heat)
- ½ cup reserved pasta water
Instructions
- Cook the pasta: Boil pasta in salted water until al dente (usually 8–10 minutes). Reserve ½ cup of pasta water, then drain the pasta.
- Prepare the sauce: In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Add lemon: Stir in lemon zest and juice. Let it simmer for a minute to blend flavors.
- Combine pasta and sauce: Add drained pasta to the skillet. Toss well, gradually adding reserved pasta water to create a silky sauce.
- Add cheese and season: Stir in grated Parmesan. Season with salt, pepper, and red pepper flakes if using.
- Serve: Garnish with fresh herbs and serve immediately.
Essential note: Always reserve some pasta water before draining—it’s key to making the sauce creamy and helps the cheese melt smoothly. Avoid boiling garlic too long to prevent bitterness. Adjust lemon juice to taste if you prefer more tang.
