Description
This vibrant lemon pasta recipe is an easy and refreshing twist on classic Italian pasta al limone. Featuring a light buttery sauce infused with fresh lemon zest and juice, garlic, and Parmesan cheese, it comes together in just 20 minutes for a perfect weeknight meal bursting with bright flavors.
Ingredients
Pasta
- 8 ounces spaghetti
Sauce
- 4 tablespoons unsalted butter, sliced into pats
- 2 tablespoons lemon zest, plus more for garnish
- 2 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon fresh lemon juice, plus more to taste
- Sea salt and freshly ground black pepper, to taste
Garnish
- Chopped fresh parsley or basil leaves
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the starchy pasta cooking water just before draining.
- Prepare lemon butter sauce: A few minutes before pasta is done, melt butter in a large skillet over medium heat until foaming. Lower heat to low, then add lemon zest and minced garlic. Cook, stirring frequently, for 1 to 2 minutes until fragrant, then remove from heat if pasta still cooks.
- Combine pasta and sauce: Using tongs, transfer cooked pasta directly to the skillet with butter mixture. Add ½ cup reserved pasta water and toss over low heat until a light sauce forms and coats pasta.
- Add cheese and lemon juice: Stir in half of the Parmesan cheese and continue tossing. Add fresh lemon juice and remaining cheese, tossing until the sauce is silky and smooth. If sauce thickens too much or clumps, add more pasta water to loosen.
- Season and garnish: Season with sea salt, freshly ground black pepper, and additional lemon juice to taste. Garnish with extra lemon zest and chopped fresh parsley or basil. Serve immediately with additional Parmesan cheese on the side.
Notes
- Use freshly grated Parmesan cheese for best flavor and melting quality.
- Reserve pasta water carefully, as its starch helps emulsify the sauce.
- This recipe is best served immediately to enjoy the fresh lemon brightness.
- You can substitute basil for parsley based on preference.
- Add crushed red pepper flakes if you like a hint of spice.
