Description
Lemon Pasta is a bright and zesty dish perfect for a quick, flavorful meal. Combining the freshness of lemon zest and juice with buttery garlic sauce, Parmesan cheese, and fresh parsley, this pasta is silky, tangy, and easy to make in just 20 minutes. Ideal for a light dinner or lunch, it balances creamy and citrus notes beautifully.
Ingredients
Pasta
- 1 16-ounce package spaghetti
- 1 teaspoon kosher salt (for pasta water)
Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- Zest of 2 medium lemons (about 1 tablespoon), divided
- Juice of 2 medium lemons (about 1/4 cup)
- 1/2 cup parmesan cheese, grated
- 1 teaspoon fresh ground black pepper
- 6 to 8 tablespoons fresh flat-leaf Italian parsley, chopped
Optional Garnishes
- Additional parmesan cheese
- Extra virgin olive oil
- Extra sea salt
- Extra black pepper
- Additional lemon zest
Instructions
- Boil the Pasta Water: Fill a large pot with water and bring to a full boil. Add kosher salt to the boiling water to season it properly, which helps flavor the pasta during cooking.
- Melt the Butter and Oil: While waiting for the water to boil, melt the butter and olive oil together in a large sauté pan set over low heat. This will be the base of your lemon garlic sauce.
- Cook the Pasta: Once the water is boiling, add the spaghetti and cook for approximately 5 minutes, which is about halfway through the package instructions. This par-cooks the pasta before finishing it in the sauce.
- Add Flavor to the Sauce: Add minced garlic and half of the lemon zest (about 1/2 tablespoon) to the melted butter and olive oil in the pan. Stir frequently over low heat to gently infuse the flavors without burning the garlic.
- Transfer Pasta: After 5 minutes of boiling, use tongs or a spaghetti server to lift the pasta directly from the boiling water into the sauté pan with the sauce. Make sure to reserve a cup of pasta water before removing the pasta.
- Add Lemon Juice and Pasta Water: Pour the freshly squeezed lemon juice and 1 cup of the reserved pasta water into the sauté pan. Toss the pasta gently to coat it evenly with the sauce and lemon flavor.
- Simmer and Toss: Continue cooking the pasta in the sauce for another 5 to 7 minutes, stirring frequently. This allows the pasta to finish cooking and the sauce to thicken to a silky consistency. Add up to 1/2 cup more pasta water as needed to keep the sauce smooth and saucy.
- Add Cheese and Seasonings: Remove the pan from heat. Stir in the grated parmesan cheese, kosher salt, and freshly ground black pepper. Mix thoroughly until the cheese melts into the sauce, coating the pasta beautifully.
- Serve and Garnish: Plate the lemon pasta and sprinkle chopped fresh parsley along with the remaining lemon zest on top. For extra flavor, add additional parmesan cheese, a drizzle of extra virgin olive oil, extra sea salt, black pepper, and a squeeze of fresh lemon juice if desired.
Notes
- Be careful not to burn the garlic; keep the heat low when sautéing with butter and oil.
- Reserve enough pasta water as it helps create a creamy sauce when combined with the cheese and lemon juice.
- The pasta finishes cooking in the sauce, so undercook slightly in the boiling water to avoid overcooked pasta.
- Use fresh lemon juice and zest for the best bright flavor.
- Adjust seasoning at the end, adding salt and pepper to taste.
- For a gluten-free version, substitute spaghetti with gluten-free pasta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
