Lemon Pasta

This creamy Lemon Pasta is incredibly flavorful and easy to make. The creamy cheese sauce pairs perfectly with the bright, flavor of fresh lemon. It’s a simple, yet delicious dish, that comes together quickly making this simple pasta al limone perfect for a quick weeknight meal or entertaining. 

Ingredients to Make Lemon Pasta Recipe

This quick and easy lemon spaghetti is perfection for light meals. You can top it with grilled shrimp, pork or chicken breasts for a light and citrus infused weekday meal or when entertaining friends and family. The bright lemon flavor of the sauce features a hint of Parmesan cheese and fresh parsley for the finishing touch. It’s a pasta dish that never disappoints! Ingredients you’ll need to make easy Lemon Pasta Recipe: (Scroll down for the full printable recipe card.)

• Pasta – One pound package of dry spaghetti.
• Lemon Zest and Fresh Lemon Juice – Fresh lemon zest and lemon juice forms the star flavor of this light and delicious pasta.
• Butter – Unsalted butter adds richness to the flavor.
• Garlic – Minced garlic gives a “bite” to the sauce and expands the flavor profile.
• Liquid – Heavy cream gives the sauce a thick and velvety texture.
• Seasonings – The seasonings are simple. You’ll need salt, freshly ground black pepper, onion powder and crushed red pepper flakes for a hint of spice. Red pepper flakes can be omitted.
• Parmesan Cheese – Use freshly grated Parmesan cheese for a salty cheesy flavor.
• Water – Reserve some of the pasta water to thin the sauce, as needed.
• Garnish – Chopped fresh Italian parsley for garnishing.

How to Make the BEST Lemon Pasta Recipe

• Boil the Pasta – Cook the pasta in salted boiling water per the package instructions until al dente. Cook for 2 minutes less than the directions on the package to avoid overcooking.(The pasta will continue to cook when added to the sauce.)
• Melt Butter – In a large skillet over medium-low heat melt the butter. Add the garlic, sauté until fragrant.
• Add Lemon Juice and Zest – Next, add 1/2 of the lemon zest and lemon juice. Stir to combine and bring to a gentle simmer.
• Make Lemon Sauce – Once the lemon mixture is simmering add the heavy cream, salt, black pepper, onion powder and crushed red pepper flakes. Stir while simmering, until the sauce has reduced slightly and begins to thicken.
• Add the Grated Parmesan Cheese – Add 1/2 cup parmesan cheese, stirring until fully combined.
• Cooked Pasta – Add the drained pasta to the skillet. Toss to fully coat the spaghetti. Add 1/4 cup pasta water at a time until your desired consistency is reached.
• Serve – Top the pasta with the remainder of the lemon zest, parmesan cheese, a sprinkling of black pepper and fresh parsley.

Tips for Making Lemon Pasta

• Kitchen Tools You’ll Need: Pasta cooker or large pot, large skillet, citrus zester, lemon juicer, meaauring cups, measuring spoons, whisk or large spoon and cheese grater.
• Zest the Lemons Before Juicing: It’s best to zest the lemons while they’re firm. Make sure you zest the lemons before juicing them.
• Use Freshly Grated Cheese: This recipe uses shredded Parmesan cheese not finely grated Parmesan like you may buy in a can. Freshly grated cheese is always recommended to prevent the sauce from becoming grainy.

How to Serve Lemon Pasta

• You can enjoy this pasta with a fresh salad and garlic bread.
• You can serve it as a side dish with Tuscan chicken, lemon chicken, baked pork chops or seafood such as baked shrimp, seared scallops or baked flounder.

Recipe Variations

• Protein: You can add grilled shrimp, chicken or pork to the pasta. You could also add bacon or prosciutto to the lemon cream sauce.
• Herbs: You can add fresh basil or rosemary to the pasta to expand the flavor profile.
• Vegetables: You can add baby spinach, steamed broccoli, sautéed mushrooms or bell pepper and capers.

Storage and Leftovers

• Leftovers: Store leftover Lemon Pasta in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat in single servings gently in the microwave or in a saucepan over medium heat. You may need to add additional heavy cream to loosen and thin the sauce.
• Freezing: You can freeze lemon pasta for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Pasta Recipes to Make

• You can fully assemble this Saucy Baked Penne one day in advance then pop it into the oven just before serving.
• Cajun Chicken Pasta with Andouille is packed with flavor.
• This Cowboy Pasta Salad is hearty and filling.
• My recipe for Baked Pasta Bolognese is a family favorite.
• Add this quick and easy Garlic Parmesan Orzo Pasta to your side dish rotation.
• Make this Spaghetti Carbonara with ham!
• The family will LOVE my Chicken Parmesan Casserole for a busy day meal.
• Pasta Primavera from Southern Living.

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Helpful Kitchen Items:

• Ceramic Pasta Pot
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

Print

Lemon Pasta

Course Main Course, Side Dish

Cuisine American, Southern

Keyword easy-lemon-pasta, lemon-pasta-recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 337kcal

Ingredients

• 1 16 oz package dry spaghetti
• 1/4 cup unsalted butter
• 3 medium garlic cloves minced
• 2 medium lemons zested (divided use)
• 1/4-1/3 cup lemon juice
• 1 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4-1/2 tsp freshly ground black pepper
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes optional
• 3/4 cup finely grated Parmesan cheese divided use
• 1/2 cup pasta water
• 3 Tbsp chopped fresh Italian parsley for garnishing

Instructions

• Cook the pasta in a large pot in salted water per the package instructions until al dente. (The pasta will continue to cook when added to the sauce.)
• While the pasta is cooking in a large skillet over medium-low heat melt the butter. Add the garlic, sauté for 1 minute until fragrant. Next, add 1/2 of the lemon zest and lemon juice. Stir to combine and bring to a gentle simmer.
• Once simmering add the heavy cream, salt, black pepper, onion powder and crushed red pepper flakes. Stir while simmering for 4-6 minutes or until the sauce has reduced slightly and begins to thicken. Taste and adjust the salt and black pepper to your taste.
• To the sauce add 1/2 cup parmesan cheese, stirring until fully combined. Add the drained pasta to the skillet. Toss to fully coat the spaghetti.
• Add 1/4 cup of the reserved pasta water at a time until you have the consistency you like.
• Top the pasta with the remainder of the lemon zest, parmesan cheese, a sprinkling of black pepper and parsley.

Notes

• Protein: You can add grilled shrimp, chicken or pork to the pasta. You could also add bacon or prosciutto to the lemon cream sauce.
• Herbs: You can add fresh basil or rosemary to the pasta to expand the flavor profile.
• Vegetables: You can add baby spinach, steamed broccoli, sautéed mushrooms or bell pepper and capers.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 8g | Protein: 6g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 434mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1421IU | Vitamin C: 26mg | Calcium: 166mg | Iron: 0.5mg

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