Description
This Lemon Pasta recipe is a bright and fresh take on the classic Italian pasta al limone. Ready in just 20 minutes, it features al dente spaghetti tossed with a silky sauce of butter, lemon zest, fresh lemon juice, garlic, and Parmesan cheese. Garnished with fresh herbs, it makes a perfect quick weeknight dinner bursting with vibrant citrus flavor.
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 the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. In the last few minutes, reserve 1 cup of the starchy pasta cooking water before draining.
- Prepare the sauce: While the pasta cooks, melt the butter in a large skillet over medium heat until it begins to foam. Reduce the heat to low, then add the lemon zest and minced garlic. Cook, stirring frequently, for 1 to 2 minutes until fragrant but not browned. Remove from heat if the pasta is still cooking.
- Toss pasta with sauce: Once drained, return the pasta to the pot or keep it in the skillet. Add the lemon butter sauce, fresh lemon juice, grated Parmesan, and a splash of the reserved pasta water. Toss everything together over low heat, adding more pasta water as needed to create a silky, smooth sauce that evenly coats the spaghetti.
- Season and serve: Season with sea salt and freshly ground black pepper to taste. Plate the pasta and garnish with extra lemon zest, Parmesan cheese, and chopped fresh parsley or basil. Serve immediately for a fresh, bright pasta dish.
Notes
- Reserve pasta water to adjust sauce consistency for a creamy texture without cream.
- For added protein, serve with grilled chicken or shrimp on the side.
- Use fresh lemons for zest and juice to ensure the best flavor.
- Do not overcook the garlic to avoid bitterness.
- This dish is best enjoyed immediately as the sauce thickens upon standing.
