Lemon Pasta

ByDonna Elick Published Updated
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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!

titled: Lemon Pasta Recipe


 

WHY YOU’LL LOVE THIS LEMON PASTA RECIPE

  • Simple, fresh ingredients
  • Low-cost meal
  • Impressive enough for guests
  • Family-approved

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??

ingredients for lemon pasta recipe

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.
melted butter, minced garlic, and lemon zest in a skillet

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.

adding cheese and seasoning to cooked pasta in a skillet

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.
mixed lemon pasta in a skillet

LEMON GARLIC PASTA FAQ

What if my lemons are too sour?

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!

How can I make lemon pasta less lemony?

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!

Can I save leftovers?

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

closeup of lemon pasta in a skillet

Enjoy!

With love, from our simple kitchen to yours.

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lemon pasta in a skillet with tongs

Other Easy Pasta Recipes

top view of lemon pasta recipe

Lemon Pasta

Donna Elick
Lemon Pasta (Spaghetti al Limone) is an herb-kissed Italian dish that delivers bright lemony goodness and plenty of Parmesan in 20 minutes!
5 stars from 1 review
Tried this recipe?Please comment and review!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main
Cuisine Italian
Method Stovetop
Servings 6 -8

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

Make-Ahead Tips: Lemon Pasta is best enjoyed fresh, but you can prep ahead by zesting and juicing the lemons and chopping the parsley in advance. Store each in airtight containers in the refrigerator.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store without garnishes and add them fresh when reheating.
Freezing: Let the pasta cool completely, then store in a freezer-safe container for up to 2 months. The texture may soften slightly after thawing, but the flavor will still shine.
Reheating: To reheat, add a splash of water to loosen the sauce and warm gently in a sauté pan over low heat, stirring frequently. Microwave in 30-second bursts, stirring between, until heated through.
Simplification Tips: You can skip zesting and just use lemon juice in a pinch, but zest adds depth. Pre-minced garlic saves time, and using just olive oil (instead of both oil and butter) cuts down on one ingredient without losing too much flavor.

Nutrition

Serving: 1 | Calories: 139cal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 524mg | Sugar: 1g | Fiber: 1g | Calcium: 116mg | Iron: 0.4mg

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.

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Lemon Pasta Recipe- PIN

Originally published July 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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30 Comments

  1. Seriously WHY must you do this to me?!?! I love love lemon in my food. I actually hated lemon up until a year ago when I tried chicken piccata and I have been obsessed ever since. I think you just gave me my dinner idea tonight. Looks so DELICIOUS!

    Reply

  2. Donna, did you survive Haboob II? Yuck!
    I was just looking at a Giada cookbook last night and saw a lemon spaghetti recipe that intrigued me. Seeing that and your post are signs, I'm sure! Love lemon so will definitely have to give this a try. Maybe if I make my Lemon Meringue for you you'll be a convert. 😉

    Reply

  3. Good luck with that, Lynne. Silly girl just doesn't love Lemon Meringue. However, if you make the pie for Donna, I'll happily come and take it off her hands.

    I love lemon pasta. It makes me incredibly happy. 🙂

    Reply

  5. Your spaghetti with lemon looks delicious! My kids and myself love lemons but not my hubby!
    Thank you for visiting my blog and for following too! You have a lovely site here. I'm following you too. Will see you again, have a lovely day!

    Reply

  6. simple and delicious! look forward to learn more italian cooking here too and following you back. Cheers!

    Reply

  7. I know it's not thought of as tyically Italian but, you're right, lemon is essential in Italian cooking. I scrape a bit –just a little bit — of zest in any ricotta filling, sweet or savory Makes a big difference!

    Reply

  8. Ghsoh…This looks too inviting…!! Im a huge fan of Italian recipes…pastas in particular & would love try this lemony version..:)
    Prathima Rao
    Prats Corner

    Reply

  9. This looks and sounds delicious! Even though you included a lot of lemon flavor, it wasn't as much as all the lemon Giada de Laurentiis adds in her fettucine alfredo! Looking forward to trying your recipe. Thanks for commenting on my blog! I've added yours to my Google Reader and look forward to reading your future Italian recipe posts!

    Reply

  10. Love this recipe. I have had something like it. This looks perfect for summer — so light and lovely. Joni

    Reply

  11. I was just talking to my son about dinner plans…. I said, "How about cold pasta salad?"….. he said, "How about spaghetti?"…. I think we found a compromise!!! I will make this tonight and let you know how it goes!! Thanks for the perfect timing!

    Reply

  13. Sounds wonderful! I've never had a pasta like this before but I definitely want to try it!

    I love lemon meringue pie by the way! You remind me it's been a long, long time since I've made it! 🙂

    Reply

  16. Can't go wrong with lemon and garlic in my book. Quick, easy and DELICIOUS 🙂 The best kind of recipe!

    Reply

  17. I love lemon but not a big lemon meringue pie fan either! Maybe I just haven't had a really good one? This pasta looks so light and refreshing!

    Reply

  18. I absolutely love lemon and cheese in pasta! it has a way for not making you feel as bad for eating all that cheese! its just so refreshing and hearty at the same time! 🙂 Thanks for following me! Your blog is amazing…following you back!!! 🙂

    Reply

  20. I love lemon with pasta. I have a similar recipe to this one, but it also calls for shrimp. Delicious!

    Reply