Lemon Pasta

Bright, fresh, and creamy, this lemon pasta is a cozy, easy-to-make dish that brings a burst of flavor to any weeknight dinner or cold evening meal. With simple ingredients like fresh lemons, cream, and Parmesan, it comes together quickly, and I always zest the lemon first to get the full aroma before cooking. You’ll love this recipe for its balance of tangy and creamy flavors and how simple it is to make. It’s perfect for busy nights because it takes under 30 minutes, and it’s flexible enough to add proteins, vegetables, or extra herbs if you like.

a plate of lemon pasta spaghetti or 1

Why You Will Love This Recipe

This lemon pasta is full of flavor while remaining quick and easy to prepare. The creamy, tangy sauce clings perfectly to every strand of pasta, making it cozy and satisfying. It’s weeknight-friendly and freezer-friendly if you prep pasta and sauce separately. Leftovers reheat beautifully, making it great for meal prep, and the recipe uses simple pantry ingredients, keeping it budget-friendly. It’s a crowd-pleaser, adaptable for adding chicken, shrimp, or vegetables, and the bright lemon flavor makes it feel special without complicated steps.

a plate of lemon pasta spaghetti or

Ingredients

Start with the freshest lemons you can find, as their zest and juice are key to flavor.

  • 12 oz spaghetti or linguine
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Optional: chopped parsley for garnish
lemon pasta ingredients on a white background

Instructions

  • Preparation: Bring a large pot of salted water to boil and cook the pasta until al dente. While pasta cooks, zest and juice the lemon and prepare garlic.
  • Main Cooking Process: Heat olive oil in a pan over medium heat and sauté garlic until fragrant. Add the cream with lemon zest and juice, stirring gently to warm through without curdling.
  • Combining Ingredients: Drain the pasta and toss it in the sauce, making sure every strand is coated. Remove from heat.
  • Finishing & Final Simmer: Stir in Parmesan, season with salt and pepper, and let it rest for a minute. Sprinkle with parsley before serving.

Why This Recipe Works for Busy Days

This lemon pasta cooks quickly, so it’s perfect for weeknights. You can prepare pasta and sauce separately for easy reheating, making it ideal for meal prep. Leftovers reheat well with a splash of cream to restore the silky texture, ensuring fast, cozy lunches or second dinners without losing flavor.

Tips & Tricks

  • Always use room-temperature cream to prevent curdling.
  • Don’t overcook garlic; it can turn bitter.
  • Zest the lemon before juicing to make the most of the aroma.
  • Taste and adjust seasoning at the end for a balanced flavor.

Variations

  • Add grilled chicken or shrimp for a meaty version.
  • Toss in roasted vegetables or spinach for a vegetarian option.
  • Substitute Pecorino Romano for Parmesan for a sharper taste.
  • Add fresh herbs like basil or thyme to boost flavor and aroma.

Serving Suggestions

  • With Salad: Pair with a crisp green salad for a light, balanced meal.
  • With Bread: Serve alongside warm, crusty bread for a cozy dinner.
  • Simple Bowl: Keep it casual and enjoy in a bowl with a sprinkle of Parmesan.
  • Meal Prep: Pack pasta in meal prep containers with a side of veggies for quick lunches.

Storage Instructions

  • Fridge Storage: Store in an airtight container for up to three days.
  • Reheating: Reheat gently with a splash of cream or water to maintain the sauce texture.
  • Freezing: Not recommended as cream may separate, but pasta and sauce can be frozen separately.
  • Make-ahead Tips: Prepare pasta and sauce separately in advance; toss together when ready to serve.

Recipe Timing

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Rest Time: 1–2 minutes
  • Total Time: 26–32 minutes

Nutrition Information (Approximate)

Calories: 350–400 per serving
Protein: 12–15 g
Key nutrients: calcium from Parmesan, vitamin C from lemon
Values may vary depending on ingredients and portions.

FAQs

Yes, cook pasta and sauce separately and combine when ready.

Overcooking garlic, which can make it bitter.

Pecorino Romano works well.

Add a splash of pasta water or cream.

Up to three days in the fridge.

Conclusion

This lemon pasta is bright, creamy, and simple, yet feels special enough to serve anytime. It’s easy to customize with proteins, vegetables, or fresh herbs, and leftovers reheat beautifully for lunches or second dinners. The balance of tangy lemon and creamy sauce makes it cozy and comforting, perfect for a weeknight or cold evening. With just a few ingredients and simple steps, it’s a versatile dish that brings warmth and flavor to your table.

Lemon Pasta
Print

Lemon Pasta

Recipe by Edan SalamonCourse: Pasta Recipes
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

350

kcal

A bright and cozy pasta dish with a zesty lemon flavor, perfect for weeknight dinners or cozy nights at home. Easy to make and full of fresh taste.

Ingredients

  • 200g spaghetti or pasta of choice

  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 lemon, zested and juiced

  • 1/4 cup grated Parmesan

  • 2 tbsp butter

  • Salt and black pepper, to taste

  • Fresh parsley, chopped, for garnish

Directions

  • Bring salted water to boil. Zest and juice lemons, mince garlic, chop parsley.
  • Cook pasta until tender. Heat olive oil, sauté garlic until fragrant.
  • Add butter, lemon zest, and juice. Toss pasta in sauce with reserved water if needed.
  • Sprinkle Parmesan, parsley, and red pepper flakes. Simmer 1–2 minutes until creamy. Serve warm.

Related Posts