Lemon Pasta

Overhead of plate of lemon pasta garnished with parsley and lemon slices. Glass of white wine, parsley, and lemon pasta surrounding.

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This lemon pasta comes together in about 20 minutes and is full of bright lemon flavor in a delicious creamy sauce.

Prep Time5

Cook Time15

Total Time20

Servings: servings

Calories: 349kcal

Author: Lisa Longley

Ingredients

8 ounces spaghetti
1 teaspoon kosher salt
4 tablespoons unsalted butter
3 garlic cloves minced
zest of one lemon see note
juice of one lemon
1/2 teaspoon kosher salt
dash freshly ground black pepper
1/3 cup grated parmesan cheese

Instructions

Bring a large pot of water to a boil and add the salt. Add in the spaghetti and cook for the length of time indicated on the box. Before draining, reserve 1 cup of pasta water.
8 ounces spaghetti, 1 teaspoon kosher salt
As the spaghetti is finishing cooking, heat a large skillet over medium heat. Melt the butter. Add the garlic and lemon zest and cook until fragrant, about one minute. Add in the lemon juice, 1/2 cup of the pasta water, salt, and pepper, whisking everything together.
4 tablespoons unsalted butter, 3 garlic cloves, zest of one lemon, juice of one lemon, 1/2 teaspoon kosher salt, dash freshly ground black pepper
Add the spaghetti to the skillet, tossing to combine. Add in the parmesan cheese and toss. If the cheese and pasta are sticking together too much, add a little more of the reserved pasta water to create a nice and smooth sauce. Taste and add salt and pepper as needed.
1/3 cup grated parmesan cheese

Notes

Please note that this dish has a strong lemon flavor, as it is in fact a lemon pasta recipe. If you like lemon, but don't love it, then I suggest cutting back on the lemon zest to about 1 teaspoon.

Nutrition