Lemon Pasta

Name: Lemon Pasta with Butter and Parmesan
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 ounces spaghetti; 4 tablespoons unsalted butter, sliced into pats; 2 tablespoons lemon zest, plus more for garnish; 2 garlic cloves, minced; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 3 tablespoons fresh lemon juice, or more to taste; Sea salt and freshly ground black pepper; Fresh basil or parsley, for garnish

Lemon pasta is a bright, simple Italian dish combining al dente spaghetti with a silky butter sauce, fresh lemon zest, and Parmesan cheese. Ready in 20 minutes with just six ingredients, it's a weeknight favorite that delivers bold citrus flavor without heavy cream.

🌍Italian 🥗Vegetarian 🏷️Pasta 🏷️Lemon 🏷️Weeknight dinner

Total

20 min

Servings

2

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Love And Lemons

Ingredients

8 ounces spaghetti
4 tablespoons unsalted butter, sliced into pats
2 tablespoons lemon zest, plus more for garnish
2 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese, plus more for serving
3 tablespoons fresh lemon juice, or more to taste
Sea salt and freshly ground black pepper
Fresh basil or parsley, for garnish

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Instructions

1
Bring a large pot of salted water to a boil, and cook the pasta until al dente according to package directions. Reserve 1 cup of the pasta cooking water before draining.
2
A few minutes before the pasta is ready, heat the butter in a large skillet over medium heat until it foams.
3
Reduce the heat to low and add the lemon zest and minced garlic. Cook until fragrant, 1 to 2 minutes, stirring frequently to prevent the garlic from burning.
4
Use tongs to transfer the cooked pasta from the pot to the skillet with the butter mixture.
5
Add 1/2 cup of the pasta water, and toss until a light sauce coats the pasta.
6
Add half the cheese and toss again.
7
Add the lemon juice and remaining cheese and toss until the sauce is smooth. If the sauce gets too thick or starts to clump, add more pasta water as needed to loosen it.
8
Season to taste with salt, pepper, and more lemon juice.
9
Garnish with more lemon zest and fresh basil or parsley, and serve immediately.

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Tips & Notes

Pro tips

Reserve 1 cup of pasta water before draining—the starch helps emulsify the butter sauce and creates a silky coating on the noodles.
Toast the minced garlic in butter for 30 seconds before adding lemon zest to bloom its flavor and prevent it from tasting raw.
Add the hot pasta directly to the butter sauce off-heat, then toss gently with pasta water to create a creamy emulsion without breaking the butter.
Finish with lemon zest and fresh basil or parsley just before serving—heat will diminish their fragrance and color.

Substitutions

Unsalted butter → olive oil (use 3 tablespoons; sauce will be lighter and less rich)
Parmesan → Pecorino Romano (sharper, saltier flavor; reduce added salt)
Fresh basil or parsley → fresh mint or arugula (added after cooking for freshness)

Storage & make-ahead

Lemon pasta is best eaten immediately. Leftovers can be refrigerated for 1 day and reheated gently with a splash of pasta water, though texture and brightness decline.

Common Questions

Can I make lemon pasta ahead of time?

This pasta is best served immediately after cooking, as the sauce is light and will congeal if left to sit. Prepare components in advance, but combine and serve fresh.

How much lemon juice should I use?

Start with 3 tablespoons and taste as you go. Add more gradually until the flavor is bright but balanced—too much lemon will overpower the butter and cheese.

What type of pasta works best for this recipe?

Spaghetti or linguine are ideal because their thin strands coat evenly in the butter sauce. Thicker pastas like rigatoni won't absorb the delicate lemon flavor as well.