Lemon Pasta Recipe

Flavorful, tangy, and light, this simple lemon pasta without cream is the perfect meal in 15 minutes or less! With good extra virgin olive oil, fresh garlic and a good sprinkle of Parmesan cheese, this is the best lemon spaghetti you’ll try!

You won’t ever hear me say no to a traditional Italian pasta al limone! But I’m all in with this lighter lemon pasta that skips the heavy cream and butter in favor of a silky sauce made of olive oil and a bit of the pasta starchy water–like we do with spaghetti aglio e olio, only this sauce is perfectly tangy, thanks to fresh lemon juice and zest. And with a little bit of garlic, and a good sprinkle of grated Parmesan cheese, it is not short on flavor.

You’ll still end up with a perfectly elegant, and just enough creamy lemon spaghetti–except the lemon is more pronounced and tangy in the best way. Seven ingredients and only 15 minutes to make this lemon spaghetti. Let’s go!

Lemon Pasta

Ready to serve in 20 minutes, this fresh and vibrant lemon pasta is simple to make with just a few basic ingredients and a burst of flavor!

Prep: 5min

Total: 20min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 297 kcal, Carbohydrate 45 g, Protein 9 g, Fat 9 g, Saturated Fat 2 g, Cholesterol 4 mg, Sodium 69 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 12 ounces spaghetti
• 3 tablespoons olive oil
• 2 garlic cloves (minced)
• 2 tablespoons fresh parsley (plus more for serving)
• Juice and zest of one lemon
• ¼ cup grated parmesan cheese (optional)
• Freshly cracked black pepper (for serving)

Instruction:

1. Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.
2. In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, lemon zest and lemon juice. Add the cooking pasta liquid and parmesan cheese and stir to combine. Bring the sauce to a simmer.
3. Transfer the cooked spaghetti to the skillet with the pasta sauce and toss until well coated. Serve with extra parsley and parmesan cheese, if desired.

15-Minute Lemon Pasta (No Cream or Butter!)

This is not quite the traditional spaghetti al limone, but a close version that is a tad less creamy, but still elegant and delicious. It will come together in 10 to 15 minutes, making it an ideal easy weeknight dinner! I like using spaghetti in this lemon pasta, but angel hair pasta will work nicely as well. Keep it vegetarian, or pair it with chicken piccata or shredded leftover chicken!

Prep: 3min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 313 kcal, Carbohydrate 43.9 g, Protein 9.2 g, Fat 11 g, Saturated Fat 2.1 g, Cholesterol 2.8 mg, Sodium 76.4 mg, Fiber 2.1 g, Sugar 1.6 g, unSaturated Fat 8.3 g, servingSize 1 serving

Ingredients:

• 12 ounces spaghetti
• Kosher salt
• ¼ cup extra virgin olive oil, (more if needed)
• 6 large garlic cloves, (minced)
• ½ teaspoon crushed red pepper flakes, (more to your liking)
• Zest of 2 lemons
• Juice of 1 lemon
• 1/2 cup fresh parsley, (chopped)
• kosher salt and freshly ground black pepper to taste
• ¼ cup Parmesan cheese to finish, (more to your liking, optional)

Instruction:

1. Bring a pot of water to a boil and salt the water well. Cook the spaghetti according to package instructions to al dente (about 8 minutes). Reserve 1 cup of the pasta cooking water before draining.
2. When the pasta is nearly done (about 5 minutes into cooking it), heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, and cook, stirring until fragrant, about 30 seconds. Add the lemon juice and about ¼ cup of the pasta cooking water for now.
3. Drain the pasta and add it to the skillet and toss over medium heat.
4. Remove the skillet from the heat and add the parsley, lemon zest and grated parmesan. Season with kosher salt and black pepper to taste. Toss again to combine, and if needed, add a little bit more of the pasta cooking water and a drizzle of extra virgin olive oil. Serve immediately!

Lemon Garlic Pasta (Pasta Al Limone)

This Lemon Garlic Pasta is quick and easy, only needing 5 ingredients and 15 minutes to make. It’s light yet creamy, without any cream.

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 580 kcal, Carbohydrate 75 g, Protein 22 g, Fat 22 g, Saturated Fat 6 g, Cholesterol 17 mg, Sodium 408 mg, Fiber 5 g, Sugar 4 g, unSaturated Fat 14 g, servingSize 1 serving

Ingredients:

• 180 g pasta (I’ve used spaghetti)
• 1 lemon
• 50 g finely grated parmigiano reggiano (parmesan cheese) or more to taste
• 4 garlic cloves diced
• 2 tablespoons olive oil
• Handful chopped fresh parsley
• Extra parmigiano reggiano cheese, olive oil and red pepper flakes (optional)

Instruction:

1. In a large pot, boil heavily salted water. Add the pasta and cook for a couple of minutes less than indicated on the package
2. Whilst the pasta is cooking, saute the garlic in olive oil in a large skillet. Cook on a low heat so that it infuses the oil and doesn’t burn it
3. Using a microplane or cheese grater, grate the zest of the lemon. Once done, squeeze the juice of the same lemon and remove any seedsAdd the lemon zest and juice to the pan with a ladle of pasta water
4. When the pasta is ready, add straight to the pan with 1/2 cup of pasta water to allow it to finish cooking in the pan over medium heatAdd the grated parmigiano cheese and mix through continuously. If the pasta is too dry, add another ladle of pasta water and keep stirring for a couple of minutes to create a lovely creamy silky sauce
5. Stir in the chopped parsley and its ready to serve! Add a light drizzle of olive oil with more parmigiano cheese and enjoy your Lemon Garlic Pasta

Lemon Pasta

This creamy pasta al limone recipe is luscious and amply cheesy, but still bright and fresh thanks to fresh lemon juice. Make it for dinner in just 15 minutes.

Yield: 4 servings

Ingredients:

• 1 lemon
• 12 oz. spaghetti or other long pasta
• Kosher salt
• ¾ cup heavy cream
• 6 Tbsp. unsalted butter
• 3 oz. finely grated Parmesan (about ¾ cup)
• Freshly ground black pepper

Instruction:

1. Using a vegetable peeler, remove two 2″-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
2. Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
3. Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
4. Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
5. Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.

Creamy Garlic Lemon Pasta | One Of The Easiest Pasta Recipes

FAQ

Where does pasta with lemon come from?

What can I add to pasta to make it more interesting?

1. Basil. Basil is a flavorful herb and a mainstay in many Italian dishes, including pasta. …
2. Oregano. Oregano is a culinary herb known for its peppery and pungent taste. …
3. Rosemary. …
4. Red pepper flakes. …
5. Garlic powder.

What is the secret to making good pasta?

• Use a big enough pot. …
• Use plenty of water. …
• Season the pasta water — …
• Let the water come to a boil first. …
• Stir right away — and every couple minutes. …
• Don’t rely solely on the cooking time on your pasta’s package.

How to make pasta taste Italian?