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My Lemon Pasta Is So Good!
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 like to make this dish with a long pasta such as spaghetti or linguini. You can make it with a shorter pasta if that’s what you have. Use a gluten-free pasta if you have an intolerance. Be sure to check out my post on how to cook pasta to get the best al dente texture.
- Oil: I prefer the flavor of olive oil, but you can use any high-heat cooking oil.
- Garlic: Use freshly minced garlic for the best flavor.
- Parsley: Look for a bunch with bright green leaves and avoid any that are starting to yellow and wilt.
- Crushed red pepper: Feel free to leave out if you don’t have any on hand or if you have kids who are sensitive to spice.
- Lemon: I use both fresh lemon juice and lemon zest for this pasta. The heavier the lemon, the juicier it is!
- Cheese: I like to add in some grated Parmesan, but you can omit this to make a vegan dish.
- Salt and pepper: These simple seasonings are all you need.
Popular Additions
- Add veggies. Sauteed broccoli, sauteed spinach, air fryer asparagus, peas or roasted zucchini would all make great additions.
- Make it a complete meal. If you want to include some protein, lemon shrimp, grilled chicken, chicken sausage or pan-seared scallops (if you’re feeling fancy!) are all delicious with this lemon garlic pasta.
- Make it richer. Add 2 to 3 tablespoons butter at the end. Or, to make an even creamier lemon pasta sauce, stir in ½ cup milk or heavy cream.
- Add some crunch. Top with toasted breadcrumbs or pine nuts for some additional texture.
How to Make Lemon Pasta
My Best Lemon Parmesan Pasta Tips
- Use fresh ingredients. This simple dish has the best flavors when you use fresh products. Use fresh rather than dried herbs, use freshly minced garlic and stay away from bottled lemon juice for this recipe.
- Cook the pasta al dente. That’s because you’ll be tossing it with the sauce for a couple minutes so it will continue to cook. If you overcook it, it can become very soft.
- Don’t toss your pasta water! Half a cup is added back to the pan with the lemon and garlic. It contains starch, which will allow the lemon sauce to coat each strand of spaghetti.
Serving Ideas
Recipe Help & FAQs
This lemon pasta is best served as soon as it’s made, but it will keep well in the fridge for 2-3 days. You can reheat leftovers on the stovetop or in the microwave. You may want to add in a tablespoon or two of water when you reheat to loosen the sauce back up.
You can freeze this lemon pepper pasta, but I don’t recommend it since it doesn’t hold up well and gets mushy. If you do want to freeze it, you can do so for up to 3 months. Thaw the pasta overnight in the fridge before reheating.
It’s possible you may have zested some of the lemon’s white pith, which has a bitter flavor. That’s why it’s important to avoid pressing too hard when zesting a lemon.
More Pasta Recipes:
- One Pan Pasta
- Lemon Ricotta Pasta
- Caprese Pasta Salad
- Scallops with Pasta
- Arrabiata Pasta with Shrimp
- Pistachio Pasta
- Hummus Pasta
- Baked Feta Pasta
- Pasta with Cherry Tomatoes
If you try this Lemon Pasta recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Lemon Pasta recipe was originally published on February 15, 2021, and has recently been updated with new photography, step-by-step images, recipe tips, and ingredient substitutions to help make the recipe. While the recipe remains the same the portions have been increased equally but to serve more.
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, stir in the parmesan cheese until it clings to the pasta.
- Serve with extra parsley and parmesan cheese, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I have several lemon pasta recipes and this is, by far, the best. I think the crushed red pepper just adds enough kick to make it fantastic. I did add a tablespoon of butter and cut down a bit on the olive oil.
Yay, love that!! Thanks so much, Christine! So happy you love the recipe!
I was really disappointed in this. I followed the recipe perfectly, but it tasted like nothing. I had to add extra lemon, a pat of butter, chili flakes, salt, and extra Parmesan to taste anything. I understand where the recipe is going but I had to tweak it severely.
Oh no! So sorry to hear it didn’t turn out how you had hoped. I wonder if maybe your lemon was on the smaller size? As for the seasoning, you are always encouraged to add as much as you like to my recipes! Love that you added chili flakes and butter, that sounds so good. Thanks for the feedback, McKenna!
We love this dish, I make it to go with my air fryer chicken thighs. It pretty much gets made every week. We were visiting friends in Arizona and they had a lemon tree with tons of lemons ready to pick. I brought a bunch home and now I want to make anything lemon. Can I make lemon pasta and freeze it? I know it’s better fresh but if I can freeze some using the lemons I got that would be great.
So happy you love this recipe, Sue!! And how lucky to have a friend with a lemon tree with extra lemons, that’s amazing! I haven’t tried freezing this pasta myself but I think it would keep well for up to 3 months. You can also just freeze the lemons themselves, if you prefer doing that and thawing them as needed. Hope you enjoy!!
Thanks, I will try both ways as I have so many and these lemons are huge. I love anything lemon. Thanks for the fast reply.
You’re welcome, Sue! Enjoy!!
Beginner-friendly! Literally have no idea what I’m doing in the kitchen, but even I managed to make do with this recipe.
I made it twice—once with pasta water, then with milk the second time. Personally, I prefer the creamier milk texture, but if you like a thinner dressing then go for the water!
Huge thanks to Yumna Jawad for answering my questions and making this recipe! Nice to have a go-to summer dish with a zingy flavour I can make in a pinch! Also tastes great the next day, though I used closer to 4/5 tablespoons of water to rehydrate the pasta! 🙂
Aww yay, I’m so happy you loved it!! It was my pleasure to answer your questions, Vincent. Thank you so much for your kind words and for reporting back how your pasta turned out! I hope you’ll let me know if you try any of my other recipes!
Hello! Looking to use leftover lemons from pancake day- how much juice and zest do you recommend I use? In the video it looks like a quick squeeze. Should I just add as much juice and zest as I can? Sorry if this is a silly question, I don’t have any experience cooking, and I’m looking to improve. Thank you 🙂
Not a silly question at all, Vincent! I use the juice and zest of 1 whole lemon in this recipe. Hope you enjoy!
Perfect!! And one more thing, it says I should substitute some of the water for milk if I want the sauce to be a bit creamier—how much do you think I should substitute? So so so stoked to try this, thank you tons!
You can replace the entire 1/2 cup of pasta water with milk if you want it to be extra creamy! Or, if you prefer, try 50/50 (1/4 cup pasta water and 1/4 milk) for a sauce that’s a bit creamier but still on the lighter side. You’re welcome, Vincent! I hope you enjoy!!
Could this be made with leftover pasta? What would you do about the pasta water, since it would have been discarded?
Good question. You can make a slurry with cornstarch, if you have it! Mix 1/8 teaspoon cornstarch, 1/8 teaspoon salt, and 1/2 cup boiling water. You can also add the mixture to the microwave for 2 minutes, stir, and heat for 2 more minutes. Hope that helps!
It tastes absolutely amazing! I also found it incredibly easy to make as a beginner cook.
Yay! So happy you liked it and found it easy to make!! Thanks, Kathryn!
How much pasta water do you add? I don’t see it in the ingredient list or directions for an amount.
Hope it’s O.K. for me to comment. It says in step one to reserve 1/2 cup of the pasta water. That is what you end up adding to the sauce. 🙂
Thanks so much for the help here, Aimee!
I can’t wait to make the lemon pasta, it sounds so good that I know that I will be eating it a lot. Thank you so much for sharing this recipe with me.
I hope you like it, Maureen!
Easy, quick and delish!! I added fresh basil from my garden. Yummm!!
Yum, fresh basil is the best!! Thanks, Terry! So happy you liked it!
really tasty and easy to make.
Thank you, Jill!
This was so yummy for such a quick and easy recipe. I made it last week for the first time. My son loved it so much he ate the leftovers for breakfast the next morning lol. I’m making it again this evening much to his delight. Thanks so much for sharing:)
Aww, love that your son had lemon pasta for breakfast! That is so sweet. You’re welcome, Chrissy!
Fast, easy, delicious 👌🏻
Yay, so happy you liked it!!
Yes.
So glad you liked it!
I served this with chicken piccata and’s broccoli and it was a huge hit in my home. My husband has been asking for it ever since I made it which was less than a week ago 🙂 it’s already on my list to make again next week. The only thing I changed was using angel hair pasta.
Love this!
I loved this lemon pasta recipe, it was super easy to read and work with. This meant i could easily use it to help me with my school project, and to make at home!
So happy you enjoyed it!
Yummy! Recipe is easy to prepare and is also so tasty! I didn’t put in parmesan, and it’s still really flavorful. I did put in 4 cloves of garlic and used a large lemon. I also only used about 8 ounces of pasta instead of 12. Thank you so much, Yumna!
Thanks, Brenda!
I like this recipe because I have all the ingredients in my pantry except for the lemon and Italian parsley. Comes together quickly and is a favorite of my family’s.
So happy you enjoy this dish, it’s a favorite of mine as well. So easy to make!
Absolutely yummy!!
So happy you enjoyed this recipe.
This was absolutely DELICIOUS, made it last night with fresh lemons and parsley. Very quick and easy. I used Lucini EVOO and added a small pat of butter and a Tbsp of 50/50 to make it just a bit richer (wouldn’t have been necessary if my pasta water had been starchy enough).
Thanks for the tips, I am so happy you loved it!
Quick and flavorful! I added a pad of butter!
So glad you enjoyed it!
Great recipe! Easy, light, delicious. Def repeat
Thanks for sharing, glad you loved it!
Very pleasant recipe. Next time I will add a 1/2 cup of pasta water to the Lemon juice and Parmesan so the cheese can melt more smoothly. The way the recipe is written made the cheese clump in the pan.
And yes, my Parmesan cheese was a fresh block which I grated.
This was incredible. Made it last week while visiting friends and will make it again at home tonight. So so SO delicious and simple to make!!
Yay, I am so happy you enjoyed this easy recipe!
Ignore my comments. This was for another Lemon Pasta recipe not yours. My bad.
A bit too lemony for me, maybe it’s cause I used a whole lemon but I’m not sure. 🙁
So sorry to hear that the lemon was too much, you can always use less lemon. But, in general this pasta is so supposed to have the lemon flavor really come forward. If you want you can try my cottage cheese alfredo pasta, it’s much milder in taste.
LOVE easy and quick dishes. The simpler, better!
So glad you enjoyed the lemon pasta!
Made this recipe for dinner last night. A light pasta that is simple to make and delicious. Used thin spaghetti which was perfect.
So happy to hear that you liked it, Pat!
I substituted the olive oil for avocado oil. It is delicious, I also used penne instead. The lemon gives it a great touch. Thank you!
Thank you so much!
I couldn’t get the parm to mix properly with the starchy water. It became globs. I ended up taking it all out, making a cream with parm/garlic/parsley/lemon sauce instead which was great.
Did you use a parm block and shred it yourself, or did you use pre-shredded parm? The kind you get at the store has an anti-caking agent on it that makes it almost impossible to blend without it clumping up.
You are right, the culprit is the shredded cheese! I will try this again with the proper cheese and update! Thank you!
I wish they didn’t add the anti-caking agent, it is a pest! Hope the second batch turns out better for you!
You can also rinse the cheese off under water in a strainer first of you want to use up the cheese you have
I cut asparagus into three pieces added them to the pasta for the last five mins of cooking time to have a little veggie in there the lemon goes very well with asparagus – great sauce thank you!
Love the idea of adding asparagus!
FABULOUS!!! I tossed the cooked pasta (fettacini) with fresh parmesan, then microwaved the pasta 2 min @ 50% to give the parmesan a chance to melt, then added 1 carton lemon yogurt, zest and juice of whole lemon, fresh garlic, salt, and pepper and tossed all together. It was delicious hot and surprisingly just as wonderful at room temp! This is an unforgettable recipe…….
Thank you so much, Nina!
Oh my goodness! This is the best side dish ever. We had leftover chicken that we didn’t know what to have with. This is simple, easy and pairs well with leftover chicken. Will definitely make again, it’s a very refreshing side for the summer.
Thank you so much, Maria!
I was pondering how to make a leftover cooked salmon filet from last night into dinner for two tonight. This lemon pasta looks perfect.
You’ll have to let me know how it turns out Cathy! Hope you enjoy.
SO AMAZING! I made this last week for my family, they have requested it again for dinner this week.
Thank you so much! So glad everyone enjoyed it!
This lemon pasta recipe was tasteless. Very disappointing.
I am so sorry to hear that, Amber! Did you use fresh lemons?
Very good!
Added some sautéed red bell pepper, peas, and scrimps
Yum! That sounds delicious
I have just finished making and eating this recipe. I LOVE it! So easy. And I’m so glad I found your website. It’s so easy to navigate. I’ve already printed off three more recipes that I plan to try!
Thank you so much, Rebecca! I can’t wait to hear what you think of my other recipes.
This was delicious. I ate seconds. My picky 3 year old ate it too.(She loves lemons). Definitely will make this again as part of my regular rotation.
So glad you both enjoyed it!
Was delicious! I did notice you called it a vegetarian meal, yet it calls for Parmesan cheese. The final dish didn’t even need it though! So good!
Thank you so much! Most vegetarians do eat cheese and other dairy products; if it was vegan, I for sure wouldn’t have included the cheese.
Unfortunately Parmesan isn’t vegetarian. It comes from the stomach of baby cows. Rennet. They probably make vegetarian parm though! Either way, it’s delicious without it!
You are so right! I did not know that! Thank you so much for pointing it out!
No problem, Honey! Thank you so much for the recipe!
Thank you for this recipe!
I absolutely loath cooking and tried this with some milk instead of pasta water and was afraid I’d mess it up but it is absolutely delicious !!
I am so proud that I didn’t burn my house down.
Thank you again!!
Aw, you’re so welcome, Debbie!! Cooking isn’t that bad – just takes a little practice; you’ve got this!
Delicious! First time making!
Had served with tomato puree and cheese on a tiger loaf and lemon slices on the pasta.
Simple and easy to make, I recommend to add more lemon juice after served to become plenty more sour!
A very nice ideal meal, Thank you for sharing the recipe!
Thank you so much! That sounds extra delicious. You’re welcome!
This recipe is excellent!! Thank you so much! I have made it three times and also made a meal for two friends and they liked it so much they asked me for the recipe.
Since I do not eat dairy, I appreciate that there is no cream. For the parmesan I use non-dairy and it works very well.
Thank you so much! Three times?! That’s amazing to hear!
I thought the recipe was excellent. I stirred the cheese in the pasta water slowly to make a cream base. Took a little more pasta water than 1/2 cup. I didn’t think it needed cream. I added some shrimp soaked in lemon.
Thank you so much! I’m so glad you enjoyed!!
Pretty good. I little dry. But perhaps more milk or cream
Definitely adjust as needed!
I had this thought myself. We used a half cup of milk and no pasta water… but I’m thinking a full cup of milk would be better. It was still enjoyable though.
My only problem with this recipe is I had no idea what 12 ounces was and had to google it to find out it’s 340.194 grams. Would it be possible to include both measurements in the recipe? Thanks.
I’ll definitely consider adding that feature. Thanks for the feedback!
Thank you for commenting this because I had no idea either and this helped me measure!
Quick and delicious. I didn’t have parsley so I substituted basil. I also added a little more fresh lemon. It’s definitely going to be a go to family favorite. Thank you!!
Thank you so much! I’m glad you were able to make some simple substitutes and enjoy. You’re welcome!!
This recipe was a waste of time and product. It was awful!😤👎🙁
In what way?
It was like four tiny ingredients and is lemon pasta…what flavor profile were you expecting or what did you do to mess it up?
Have been waiting to try this pasta for ages..didn’t use cheese and followed the recipe given..wow loved it. For those who loves the smell and taste of lemon will surely like this!! In my opinion it,it is an acquired taste. Thank you
I’m so glad you finally got around to trying the recipe! You’re so welcome!!
My husband loved the lemon pasta , was really good, my husband grilled shrimp to add to it
That is amazing! I love that idea!
I have a tough crowd. The 2 lemon lovers thoughts is was just about right. The 2 meat lovers needed more sauce and cheese. Probably need to tinker more for the right balance but loved the freshness and simplicity.
This recipe is super customizable, so I’m sure there’s a way to make it work for all!
We loved this recipe. Cooked it during a heat wave. Great flavor with both the lemon juice and zest. I had one small lemon and 1/2 of a extra large lemon. I like the idea of adding cooked shrimp to the leftovers.
Thank you! Sounds perfect. Hope you’re staying cool!
Yum !
Thank you!
Loved this when i had it last – i have a BBQ tomorrow and was going to make a big bowl using Fusilli.
Do you think I could make it today and refrigerate until tomorrow without the pasta sticking together?
I love that! That is so exciting. Yes, you can!
Made this for the first time tonight and my husband and I just loved it! Quick, easy and flavorful. I upped the amount of garlic and cheese for us. Will be added to our rotation. Thank you!
That’s perfect! I love it. Yay!!
Have made this several times, and we’ll be having it tonight, too! It’s so easy, and tastes so fresh! I usually add roasted green beans on the side, and of course, a nice cold bottle of Chardonnay! Great recipe!!!
That’s amazing! What a fantastic way to enjoy the recipe. Thank you!
Loved this recipe! Easy, fresh, and full of flavour. Have already made several times. Thank you for sharing!
Thank you so much! That’s amazing. Happy to have shared!
Hey Yumna, do you think I could use fusilli instead of spaghetti? Thanks in advance!
Yes, you can!
I love this light and flavorful recipe! I added broccoli to the pasta with 5 min left, and tossed it all together. It is delicious! Making it again right now!
Thank you so much! Sounds perfect.
This recipe lacks flavor! Definitely wouldn’t make it again or recommend.
I’m sorry to hear that. What kind of flavors did you think it was missing?
I was making a seafood oven bake with Lobster, Scallops, Shrimp and Muscles.
I was trying to come up with a good side dish-
THIS WAS YOUR PERFECT!!
The entire dinner turned out amazing!!
Now that sounds like a fantastic meal! So glad you enjoyed!
Don’t want to be critical but the ingredients don’t show how much pasta water to add.
½ cup of the cooking pasta liquid
Would it be good with fettuccine noodles? I definitely want to make more than the recipe calls for but only have one box of the noodles it calls for
Yes, it will work with fettuccine!
Looveee this dish so much 💓 i just recently decided to change my lifestyle.
Perfect feel good.dish 💓.
Thank you so much! Glad you enjoyed!
Delicious and light!! And so easy to make! Made with brown rice quinoa fusilli pasta… so good
Thank you! That’s great to hear!
I had a few lemons today and a strange craving for lemon garlic pasta. I searched online and ended up on this recipe, made it, and it came out exactly as I hoped! The only thing I didn’t have was fresh parsley. I served with some oven baked broccoli. Perfect measurements on the rest of the ingredients, and I definitely recommend the black pepper at the end.
That makes me so happy to hear! Sounds perfect. Yay!!
Really supper….. I love your all videos..I made this Lemon pasta again week
Thank you so much! I love that!
this recipe encouraged me to get fresh ingredients so it was a little messy however my picky eater husband congratulated me. He likes it! Home run! Thanks!! Will make this a part of our monthly menu.
That’s amazing! Yay!!
I made this lemon pasts one time in the past and loved it. I want to make it again.
Yay!! Hope you do!
This is so easy to make and so delicious. I made it for the first time today, and served it with pieces of pan sauteed chicken breast. In addition to the zest I sliced up part of the lemon peel into slivers and used that also.
Thank you! I love that!!
I made it today. The only things I changed was I added some thyme, used tri-color bow tie pasta and a few cans of albacore. My family and neighbor loved it! Thanks for the suggestion!
Sounds delicious! Glad you all loved it!!
I made this lemon pasta again last night. This time I served it with your grilled lemon chicken on top of each serving. It was delicious. This is the first time I used angel hair pasta. I liked it the best, it really gets coated well with the sauce.
Loved this dish!! Made it exactly as written. Did not use the optional cheese. Chiffonade some fresh basil from my garden. 🤗
Yay!! Fresh is always best!
Made this dish over the weekend. Easy and excellent. Used Angel Hair pasta and the pasta cooks quickly. I also added fresh seared scallops on top of each stack of pasta. Delicious! Wish I can post a pic of the dish
That sounds delicious! Feel free to share any photos you take of the recipes to my FB group called “Feel Good Foodies: A Community!”
I’m not that good at cooking, but this looked so good I had to try it. Easy peasy and delicious. I learned something new, Al dente. I added shrimp. Thanks, comfort food.
I’m glad you gave it a try! That’s amazing!
Just made this pasta because I needed a good side dish for my chicken. It was so easy and fast and my kiddos loved it. Thank you so much for the recipe and all of your hard work.
Yay! You’re so welcome!
This was delicious…and SO easy which is much needed for this mamma who doesn’t have much time right now with two littles. I added seared scallops to the top since I had some that needed to be used and it was a perfect pair. It will certainly be a go to since my husband and two year old devoured it.
I love the sound of that! I’m so happy you all enjoyed it! Thank you!
Absolutely delicious. This will be a staple in our meal planning. So easy to make I grilled some shrimp in butter, lemon zest, pepper and Italian seasoning. I added after dishing up the pasta. My husband is a meat/potatoes guy and said this is something he’d love to have, often. The flavor is great.
Those sound like delicious additions! Thank you so much!
I had fresh lemons and had to try this pasta! It was really good even though I think I put too much lemon in it! Oops! I also added some shredded chicken for a little protein! Overall, very good!
Thank you so much! Adding chicken is a great idea!
I had to try this immediately after I saw the post on Instagram. It is so good and so easy to make !! This is definitely going to be part of our regular weekday dishes!
Looks great! In tip #3, you mentioned butter but it’s not in the recipe. Do you make this with butter as well?
Thank you! I originally tested it with butter, but I switched to olive oil because I liked it better for this recipe.
Saw this on your instagram and had to try it immediately…did not dissapoint