Lemon Pasta
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This luscious Lemon Pasta, also known as Spaghetti al Limone, is simplicity at its finest. It’s buttery, tangy, garlicky, and full of flavor… all made with pantry staples and fresh lemons. It’s perfect for Meatless Monday, a quick weeknight dinner, or a refreshing twist on comfort food. And if you want something more? Pair this lemon pasta recipe with chicken, shrimp, veggies… or toss them right into the pan!
WHY YOU’LL LOVE THIS LEMON PASTA RECIPE
- Simple, fresh ingredients
- Low-cost meal
- Impressive enough for guests
- Family-approved
Table of Contents
Lemon Pasta
Let’s get one thing straight… my love for lemon knows no bounds. If there’s a way to sneak it into dinner, dessert, or heck, even a cocktail, you bet I’m doing it.
And this creamy lemon pasta is sunshine in a skillet. It’s my go-to when I want something fast and fabulous, but also feel like I should be twirling pasta in an Italian lemon grove while someone named Luca serenades me.
It’s one of those “can’t believe it’s that easy” recipes. Just boil the noodles, melt the butter, and before you can say presto, you’ve got a dinner that tastes like you planned it days in advance (spoiler: you didn’t).
Budget-friendly, pantry-based, and totally twirl-worthy. What more could you want??
INGREDIENT NOTES
- Pasta: Regular spaghetti is perfect here, but linguine, bucatini, or angel hair are all great swaps.
- Lemons: Use fresh lemons for the brightest flavor. You’ll need about ¼ cup of juice and 1 tablespoon of zest total.
- Garlic: 3 cloves = about 1 tablespoon minced. Jarred works fine too.
- Parmesan Cheese: Freshly grated is best, but store-bought grated will still deliver on flavor.
VARIATIONS
Add Protein: Grilled chicken, shrimp, or pan-seared scallops (if you like that sort of thing) are fabulous protein boosts.
Veggie Version: Mix in sautéed zucchini, yellow squash, or cherry tomatoes. Or, add a handful of spinach and let it wilt before serving.
Spice It Up: A sprinkle of red pepper flakes adds a fabulous kick to creamy lemon pasta.
Make It Extra Creamy: Add a splash of half & half or a dollop of mascarpone cheese at the end for a richer version.
SERVING SUGGESTIONS
- Add herbs for color and flavor: Fresh basil or a sprig of mint makes a fantastic garnish.
- Keep it simple: Nothing says summer like a burrata caprese and a fresh loaf of focaccia.
- Hosting a dinner party? Serve lemon garlic pasta with roasted asparagus, grilled chicken, or a big Caesar salad, and your guests will think you moonlight in Rome.
- Don’t forget the drinks: A glass of crisp white wine or summer berry sangria would complement the citrusy flavors perfectly.
LEMON GARLIC PASTA FAQ
Add a little extra fat (oil or butter) or salt. Honestly, I’d opt for more Parmesan since it will tackle both.
Even when you have ripe, vibrant-yellow lemons, sometimes the flavor just isn’t quite there… especially when plucking them off the tree in the backyard!
Leave out the zest to tone down the citrus flavor, or add extra cheese to balance it out a bit more.
But give it a quick taste first before making adjustments. It may not be as intense as you imagine!
Spaghetti al limone is best when it’s prepared fresh, but you can absolutely stash extras in the fridge for a few days.
I always save some of the starchy pasta water in a separate container, then use it to refresh leftovers when reheating. Because this dish isn’t drowning in sauce, the extra liquid keeps the pasta from being too dry.
If there’s a place for lemon, we Italians will use it, so I’ve made lemon pasta every which way: tossed with shrimp, drizzled with cream, served cold as a pasta salad, even reheated with roasted veggies.
But this version? It’s the blueprint. The golden standard.
I developed this lemon pasta recipe to be beginner-proof but dinner-party worthy, and it’s been a favorite in our kitchen ever since.
The secret? It’s all about cooking the pasta in stages… first in salted water to soften, then directly in the lemony butter sauce so it absorbs all that citrusy magic.
That starchy pasta water? Liquid gold. It pulls everything together like a silky, lemony hug for your noodles.
DONNA’S PRO TIPS
- Zest first, then juice! It’s way easier than trying to zest a squishy lemon.
- Use tongs to toss the pasta directly in the pan. It coats better and gives you more control.
- Don’t overcook your garlic. Keep it low and slow to avoid bitterness.
- Need it extra saucy? Add ¼ cup of pasta water at a time until it’s right where you want it.
- Cut down on ingredients. Using just oil (without the butter) won’t cause you to lose too much flavor.
TOOLS NEEDED
- Large Pot: For boiling the pasta.
- Sauté Pan: Large enough to toss lemon garlic pasta together.
- Spaghetti Server or Tongs: For tossing and serving.
- Microplane or Citrus Zester: Use the microplane for the Parmesan too!
- Garlic Press: Optional but super handy.
- Measuring Cups and Spoons: This recipe is all about balance, so it helps to be precise.
Enjoy!
With love, from our simple kitchen to yours.
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Lemon Pasta
Equipment
Ingredients
- 1 16-ounce package spaghetti
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 medium lemons, zested and juiced (about 1/4 cup juice and 1 tablespoon zest)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/2 cup parmesan cheese, grated
- 1 teaspoon kosher salt
- 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 pepper
- Additional lemon zest
Instructions
- Boil the Pasta Water: Cook spaghetti according to package directions. Be sure to salt the water.
- Melt the Butter and Oil: While the water is heating, melt the butter and olive oil together in a large sauté pan over low heat.
- Cook the Pasta: Once the water reaches a full boil, add the spaghetti and boil for 5 minutes — only halfway through the package directions. You’ll finish cooking it in the sauce.
- Add Flavor to the Sauce: While the pasta cooks, add the minced garlic and half the lemon zest (about 1/2 tablespoon) to the melted butter mixture in the sauté pan. Stir frequently and keep it over low heat so the garlic doesn’t burn.
- Transfer Pasta: After 5 minutes, use tongs or a spaghetti server to carefully lift the pasta straight from the boiling water into the sauté pan. Reserve the pasta water.
- Add Lemon Juice and Pasta Water: Pour in the lemon juice and 1 cup of the reserved pasta water. Toss the pasta to coat it in the sauce.
- Simmer and Toss: Cook for another 5 to 7 minutes, tossing frequently, until the spaghetti is fully cooked and silky. Add up to 1/2 cup more pasta water as needed to keep it saucy.
- Add Cheese and Seasonings: Turn off the heat. Stir in the grated parmesan cheese, salt, and pepper until melted and fully incorporated.
- Serve and Garnish: Plate the pasta and sprinkle with chopped parsley and the remaining lemon zest. Garnish with extra cheese, a drizzle of olive oil, salt, pepper, and a squeeze of fresh lemon, if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2011, updated and republished October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I love spaghetti since I was a child. My mom always cooks me, my brothers and my sister whenever it's our birthday or other special occasions that needs celebrating. Thanks for sharing this recipe. Now I can cook for my mom.
I grew up eating this pasta – I LOVE it!
Just made this for dinner with perch and veggies. Amazing!!
I'll be making this tonight, with shrimp! 🙂 yummy!!
I keep using this recipe and my family all love it! It is such a refreshing and tasty sauce, I would have never thought it was this simple. Delicious!