Lemon Pasta
Updated Jan 31, 2026
A simple lemon pasta recipe made with spaghetti, garlic, fresh lemon, and Parmesan cheese, making it creamy without cream, great for a quick weeknight meal.
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TRY MY LEMON PASTA WITH GARLIC AND PARMESAN!
Pasta al limone, or lemon pasta, is one of those dishes that’s so simple, yet so delicious. When I decided to make a version of the Italian dish at home, I wanted it to be just as lemony and creamy as the one I order at my favorite Italian restaurant.
This lemon pasta is just that and when I say it’s super easy to make, I mean it! All you need is a few simple ingredients like spaghetti, garlic, lemon and Parmesan. The most important part is making sure everything is fresh and saving some of your pasta water to get a nice, creamy sauce. It’s great as a weeknight vegetarian meal, or to serve with a pan-seared protein like Pan Seared Chicken, Pan Seared Salmon, or Pan-Seared Steaks.
Lemon Pasta Ingredients
- Pasta: I make this dish with long pasta like spaghetti or linguini, but you can use shorter pasta if that’s what you have.
- Lemon: Here’s how to zest a lemon and how to juice a lemon for the pasta. The heavier the lemon, the juicier it is!
- Garlic: Read my tips on how to mince garlic.
- Oil: I prefer the flavor of olive oil, but you can use any high-heat cooking oil.
- Cheese: I like to add grated Parmesan, but you can skip this to make it vegan.
- Herbs and seasonings: You’ll also need fresh parsley, salt, and crushed red pepper. You can skip the crushed red pepper if you have kids who are sensitive to spice.
How to Make Lemon Pasta
Lemon Pasta Recipe
Video
Ingredients
- 1 pound spaghetti cooked (with ½ cup pasta water reserved)
- ¼ cup olive oil
- 3 garlic cloves minced
- 3 tablespoons fresh parsley plus more for serving
- ¼ teaspoon crushed red pepper
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ¼ teaspoon salt plus more for salting pasta water
- ⅓ cup freshly grated parmesan cheese plus more for serving
- Black pepper for serving
Instructions
- Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain and reserve ½ cup of the cooking pasta liquid.
- In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, and crushed red pepper, and cook until fragrant, about 1 minute. Add the lemon zest, lemon juice, salt, cooking pasta liquid, and pasta, and cook until the pasta is heated through, about 1 minute.
- Turn off the heat and stir in the Parmesan cheese until it clings to the pasta.
- Serve with extra parsley and Parmesan cheese, if desired.
Equipment
Notes
- My Top Tip: Save your pasta water. You’ll add some back to the pan with the lemon and garlic to make the sauce. The pasta water has starch, which helps the sauce stick to the pasta.
- Storage: Store leftovers in an airtight container in the fridge for 2–3 days. You can reheat it on the stovetop or in the microwave. I recommend adding a tablespoon or two of water when reheating to loosen the sauce back up.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add veggies: Sauteed broccoli, sauteed spinach, air fryer asparagus, peas, or roasted zucchini are all great additions.
- Make the sauce richer: Stir in 2–3 tablespoons of unsalted butter at the end. Or, for an even creamier lemon pasta sauce, stir in ½ cup of milk or heavy cream.
- Finish it with a crunch: Top the pasta with toasted breadcrumbs or toasted pine nuts for more texture.
Recipe Tips
- Use fresh ingredients. Lemon pasta is simple and tastes best when everything is fresh. Use fresh parsley instead of dried, fresh minced garlic instead of pre-minced, and fresh lemon juice instead of bottled.
- Cook the pasta al dente. It will continue to cook when you toss it with the lemon pasta sauce. If you overcook it, it can get very soft and mushy. Read my tips on how to cook pasta for the best al dente texture.
Serving Ideas
- Protein add-ins: Air Fryer Salmon, Grilled Chicken Tenders, Lemon Garlic Shrimp
- Salads: Caesar Salad, Greek Salad, Zucchini Salad
- Sides: Green Beans with Almonds, Garlic Bread, Grilled Asparagus
FAQs
You may have zested some of the lemon’s white pith, which has a bitter flavor. It’s important not to press too hard when zesting.
Comments
Delicious! So simple but unbelievably good. I just added some pickled artichokes. Yum!!
Yay! So glad to hear it! Mmm, love the idea of adding pickled artichokes!
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