Lemon Pasta

5 stars from 1 review

Lemon Pasta (Spaghetti al Limone) is an herb-kissed Italian dish that delivers bright lemony goodness and plenty of Parmesan in 20 minutes!

Author: Donna Elick

Servings: -8

Prep Time10

Cook Time10

Total Time20

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.

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.

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