Lemon Pasta
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I love how this Lemon Pasta comes together in minutes and tastes like something you’d order at a little Italian restaurant. Tender spaghetti coated in a bright lemony sauce with softened garlic, sweet onion, fresh lemon zest, and just enough Parmesan and freshly ground pepper. It’s light, fresh, and so much more comforting than you’d expect from something this simple.
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I make this for busy weeknights, date nights at home, and summer dinner parties because it’s bright, easy, and completely fuss-free. It’s the first thing I think of when I need dinner on the table fast and want it to feel a little special without the effort. Store leftovers in the fridge for 3 to 4 days and reheat gently on the stove with a splash of water.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lemon Pasta with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You only need one pot, one skillet, and easy-to-find, simple ingredients to pull this together, and the whole process is pretty hands-on in the best way.
Boil the Spaghetti Pasta
Bring a large pot of salted water to a boil, and cook your pasta according to the package instructions, stirring frequently. You want to cook it al dente, meaning it’s cooked through but still has a little firmness when you bite into it. If you cook beyond that, it’ll get mushy.
I like to use a nonstick stockpot to keep the pasta strands from sticking, and kosher salt because it flavors the pasta water more evenly than regular table salt. Spaghetti is classic here, but linguine is an excellent swap if that’s what you have on hand.
Before you drain the pasta, save ¼ cup of that starchy pasta water because you’ll need it later. Use a deep stainless steel colander for fast and easy draining without any strands ending up in the sink.
Build the Lemon Garlic Sauce
Heat a large skillet to medium-high and add the olive oil. A large nonstick skillet is ideal here, not only because it keeps cleanup simple, but it also makes sure that your pasta cooks evenly.
Once it’s hot, add the minced garlic and diced onion, cooking until translucent, about 6 to 7 minutes, being careful not to let them brown, or they’ll make your lemon pasta taste bitter. Lower the heat, then add the lemon juice and zest for a burst of that fresh lemon flavor.
Cook for a few minutes more. Bottled versions won’t give you the same bright lemon flavor as fresh lemon juice, so use a citrus squeezer to freshly squeeze your own, and a zester for fresh lemon zest. Season with salt and pepper at this stage.
If you want a creamy lemon sauce, you may add a small splash of heavy cream right after reducing the heat, and stir in a tablespoon of butter for a subtle richness if you want. These optional boosters are great, too, and it’s up to you to use them to play with the texture.
Toss the Pasta in the Sauce
Add the drained, cooked pasta to the pan with the lemony sauce and toss everything together to coat. I use a pair of silicone-tipped tongs so the pasta strands stay perfectly intact. Reduce to medium heat, stirring constantly so the sauce wraps evenly around every strand.
Finish With Starchy Water
Add a little of the reserved pasta cooking water to the lemon sauce and keep adding a small amount at a time until you get it to the consistency you prefer. Taste and season again with salt and pepper as needed.
Serve Immediately
Serve on plates with two slices of lemon and garnish with finely grated parmesan cheese, extra lemon zest, and freshly ground black pepper. You may also scatter fresh basil leaves or other fresh herbs over the top for a pop of color and a fancy finish. Enjoy!
Ingredients
- 8 ounces spaghetti
- 2 tablespoons olive oil
- ¼ onion diced small
- 2 cloves garlic minced
- 2 lemons juiced and zested
- 2 tablespoons vegetarian parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil, and cook your pasta according to packet directions, stirring occasionally. You always want to cook pasta al dente, so it's cooked but still firm when you bite into it.8 ounces spaghetti
- Heat a non-stick skillet to medium-high, add the olive oil, then once hot, add the garlic and onion cooking until translucent about 6-7 minutes being careful not to brown. Lower the heat, add the lemon juice and zest cooking for a couple minutes more, then season with salt and pepper.2 tablespoons olive oil, ¼ onion, 2 lemons, 2 tablespoons vegetarian parmesan cheese, 2 cloves garlic
- Once the pasta is cooked, save ¼ cup of water before draining. Add pasta and lemon sauce to the pot. Toss to coat. Heat on medium, stirring constantly.
- Add a little of the pasta water to the sauce and keep adding a little at a time until you get the pasta sauce to the consistency that you prefer. Season with salt and pepper to tasteSalt and pepper
- Serve on plates with 2 slices of lemon and garnish with finely grated parmesan cheese, lemon zest, and pepper.
Notes
Nutrition
How to Store Leftovers
It’s always best to eat this pasta right away, but if you have any leftovers, let them cool completely, then transfer them to an airtight container and refrigerate for 3 to 4 days.
If you want to serve them warm, add a small splash of water to loosen the sauce, as you reheat gently on the stovetop over medium heat, stirring as everything heats back up. Add any garnishes just before serving.
What to Serve With Lemon Pasta
It pairs beautifully with a simple side salad, like a crisp arugula salad topped with shaved parmesan and drizzled with a light lemon vinaigrette, creating a perfect balance with the citrus notes.
Roasted fresh veggies like asparagus, zucchini, or cherry tomatoes work really well alongside it, too, and garlic bread is always a classic accompaniment for a full meal or special occasions.
For a lighter option, steamed or sautéed greens like spinach or broccolini are a natural fit with the lemon and garlic flavors already in the pasta. Pasta al limone also pairs beautifully with a glass of sparkling water with a lemon slice, making the whole plate feel a little more special without any extra effort.
More Easy Recipes for You to Try at Home
If you love pasta as much as I do, these easy, delicious recipes are perfect for when the craving hits.
Well today is Friday, supermarket shop, I need a quick & delicious recipe for dinner after a busy day, so best lemony pasta ticks all the boxes, it’s really tasty.