Lemon Garlic Pasta

A bowl filled with lemon pasta, with the noodles wrapped around the fork.

5 from 1 vote

Lemon Garlic Pasta is an easy weeknight dinner made with simple ingredients! You need five ingredients and 20 minutes to make this buttery lemon pasta!

Prep Time5

Cook Time15

Total Time20

Course: All Day, Dinner

Cuisine: Italian

Servings: people

Calories: 481kcal

Author: Ruth Grindeland

Equipment

1 microplane
1 large skillet
1 tongs
1 large pot

Ingredients

12 oz (340g) spaghetti or your favorite pasta
1 cup pasta water
2 large lemons zested and juiced
4 tbsp (56g) unsalted butter
½ cup (50g) grated Parmesan cheese, plus extra for serving
½ cup (120 ml) heavy cream (optional for extra creaminess)
2 cloves garlic minced
Salt and freshly ground black pepper to taste
Fresh basil or parsley optional, for garnish

Instructions

Prepare the Pasta:

Bring a large pot of salted water to a boil and cook the spaghetti until just before al dente. Reserve 1 cup (240 ml) of the pasta water, then drain the pasta.

Make the Lemon Sauce:

In a large skillet, melt the butter over medium heat. Add the minced garlic (if using) and sauté until fragrant, about 1 minute. Stir in the lemon juice, zest, and Parmesan. Gradually whisk in one cup of reserved pasta water until a smooth sauce forms.

Toss with Pasta:

Add the slightly undercooked pasta to the sauce. This step allows the sauce to be absorbed into the pasta. If adding cream, lower the heat once the pasta is cooked. Stirin the cream for one to two minutes.

Garnish and Serve:

Season with salt, pepper, and extra lemon juice if desired. Garnish with fresh Parmesan and herbs before serving.

Notes

Storage instructions: This recipe is best fresh. If you have leftovers, store the pasta in an airtight container in the refrigerator for up to three days. If the sauce is thick, add a tablespoon of water before reheating. I do not recommend freezing this recipe.

Nutrition