Name: Simple Lemon Parmesan Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 oz pasta (spaghetti, linguine, or preferred shape); 2 tbsp olive oil or butter; 2 cloves garlic, minced; 1 tsp lemon zest; 2 tbsp fresh lemon juice; 1/2 cup grated Parmesan cheese; Salt, to taste; Black pepper, to taste; 1/2 cup reserved pasta water (as needed); Chopped parsley or basil, for garnish (optional)

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Simple Lemon Parmesan Pasta is one of those dishes I turn to when I want something light, fresh, and full of flavor—without spending a lot of time in the kitchen. It’s creamy yet not heavy, with the brightness of lemon perfectly balanced by salty Parmesan. Whether I’m making it for a quick lunch or an easy dinner, this pasta always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it uses just a handful of pantry ingredients and comes together in under 30 minutes. The lemon adds a zesty brightness that cuts through the richness of the cheese, and it coats the pasta in a silky sauce without the need for cream. It’s perfect on its own or as a base for grilled chicken, shrimp, or roasted vegetables. It’s comfort food with a fresh twist. Simple Lemon Parmesan Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (spaghetti, linguine, or any shape I like)
Olive oil or butter
Garlic (minced)
Lemon zest
Lemon juice (freshly squeezed)
Grated Parmesan cheese
Salt
Black pepper
Reserved pasta water
Fresh parsley or basil (optional, for garnish)

Directions

I boil the pasta in salted water according to the package instructions. Before draining, I reserve about 1 cup of the pasta water.
In a skillet, I heat olive oil or butter over medium heat and sauté the garlic for about 1 minute until fragrant, being careful not to brown it.
I add the lemon zest and lemon juice, then reduce the heat and let it simmer for a minute.
I add the cooked pasta to the skillet and toss to coat in the lemon mixture.
I sprinkle in the Parmesan cheese and gradually stir in a little reserved pasta water until the sauce becomes smooth and creamy.
I season with salt and plenty of black pepper to taste.
I serve it warm, garnished with chopped parsley or basil if I’m feeling fancy.

Servings and timing

This recipe serves 2 to 3 people as a main or 4 as a side.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Sometimes I add grilled chicken, shrimp, or salmon for a heartier meal. I’ve also tossed in sautéed spinach, peas, or asparagus for a boost of green. If I want a creamier version, I stir in a spoonful of cream or a splash of milk. For more depth, I add a pinch of red pepper flakes or a touch of Dijon mustard.

Storage/reheating

Leftovers keep well in the fridge for up to 3 days. To reheat, I add a splash of water or a little butter and warm it gently in a skillet or microwave, stirring to bring back the creaminess. I don’t recommend freezing this dish, as the texture of the pasta and cheese sauce changes too much. Simple Lemon Parmesan Pasta

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor. Bottled juice works in a pinch, but it can taste more acidic and less bright.

What type of pasta works best?

I usually go with long pasta like spaghetti or linguine, but penne or fusilli work great too—anything that holds onto the sauce.

Is this dish vegetarian?

Yes, as long as I use vegetarian Parmesan (some traditional Parmesan contains animal rennet). I check the label to be sure.

Can I make this ahead?

It’s best fresh, but I sometimes prep the lemon sauce and store it separately. Then I just cook the pasta and mix it all together when I’m ready.

How do I keep the cheese from clumping?

I mix the cheese in gradually and use the hot pasta and pasta water to help it melt smoothly into the sauce.

Conclusion

Simple Lemon Parmesan Pasta is fresh, fast, and full of flavor—everything I want in a go-to pasta dish. It’s proof that I don’t need a long list of ingredients to make something truly satisfying. Whether I’m keeping it light or loading it up with extras, this is a dish I always enjoy making and eating.