Bright, zesty, and irresistibly creamy, this Lemon Pasta is a burst of sunshine on your plate. The tangy lemon pairs perfectly with rich, velvety sauce, creating a harmony of flavors that’s both refreshing and indulgent. In just 30 minutes, you’ll have a dish that feels gourmet yet is simple enough for a weeknight dinner. Each bite offers a delightful contrast of smooth sauce and al dente pasta, making it a satisfying meal for any occasion.
Packed with fresh ingredients, this recipe delivers a vibrant taste that’s balanced by the richness of butter and Parmesan. The bright citrus notes cut through the creaminess, leaving your palate refreshed and craving more. Perfect for sharing, it’s a crowd-pleaser that’s as nourishing as it is delicious. Whether you’re cooking for family or friends, this Lemon Pasta promises to bring joy to your table with every forkful.
Ingredients for Lemon Pasta
- 8 oz (226 g) spaghetti noodles (or your favorite pasta)
- 2 Tablespoons (30 ml) olive oil
- 2 Tablespoons (28 g) unsalted butter
- 1 heaping Tablespoon finely chopped shallot (can substitute with garlic, if preferred)
- ⅛ teaspoon crushed red pepper
- 2 Tablespoons lemon zest
- 2 Tablespoons freshly squeezed lemon juice
- ¾ cup (177 ml) heavy cream
- ½ cup freshly grated parmesan cheese (plus additional for topping)
- ½ teaspoon table salt (plus more to taste)
- ½ teaspoon ground black pepper (plus more to taste)
- Fresh chopped parsley for garnish (optional)
Step-by-Step Instructions
- Bring a large pot of well-salted water to a boil. Once boiling, cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining the noodles.
- While the pasta cooks, prepare the lemon sauce. In a large saucepan, combine olive oil and butter over medium heat.
- Once the butter is melted, add the shallot, lemon zest, and crushed red pepper. Cook until the shallot is translucent (or until garlic is fragrant, if using garlic).
- Whisk in the lemon juice until fully combined.
- While whisking constantly, slowly drizzle in the heavy cream and whisk until smooth.
- Bring the mixture to a simmer, stirring frequently. Once simmering, reduce the heat to low and add the parmesan cheese, salt, and pepper.
- Add the warm, cooked spaghetti to the pan along with a splash (2-3 Tablespoons) of reserved pasta water. Toss together over low heat until the pasta is well coated with the sauce.
- Garnish with fresh parsley, if desired, and serve immediately.
Perfect Pairings: Serving Suggestions
This Lemon Pasta shines as a main dish but pairs beautifully with a simple side salad or roasted vegetables like asparagus or zucchini. For a heartier meal, add grilled chicken or shrimp. Don’t forget a slice of crusty bread to soak up every last bit of the creamy lemon sauce!
Storing and Reviving Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or cream to the pasta and warm it gently on the stovetop over low heat, stirring frequently. This helps restore the sauce’s creamy texture without overcooking the pasta.
Quick Tips for Time-Saving Success
Prep your ingredients before starting—zest and juice the lemon, chop the shallot, and grate the parmesan. Use a microplane for quick zesting and grating. If you’re in a rush, substitute shallot with garlic for a faster cook time (just 30 seconds!).
Recipe Variations to Try
Swap spaghetti for fettuccine or linguine for a different texture. For a lighter version, replace heavy cream with half-and-half or whole milk. Add a handful of baby spinach or arugula to the sauce for a pop of color and extra nutrients.
Essential Equipment for Effortless Cooking
A large pot for boiling pasta, a sturdy saucepan for the sauce, and a whisk are must-haves. A microplane or fine grater makes zesting lemons and grating parmesan a breeze. Keep tongs handy for tossing the pasta with the sauce.
Lemon Pasta
Ingredients
- 8 oz spaghetti noodles or use your favorite pasta
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 heaping Tablespoon finely chopped shallot see note
- ⅛ teaspoon crushed red pepper
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice freshly squeezed
- ¾ cup heavy cream
- ½ cup freshly grated parmesan cheese plus additional for topping
- ½ teaspoon table salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- Fresh chopped parsley for garnish optional
Instructions
- Bring a large pot of well-salted water to a boil. Once boiling, cook pasta according to package instructions. Once pasta has cooked, reserve about 1 cup of pasta water before draining noodles. While pasta is cooking, begin preparing lemon sauce.
- In a large saucepan, combine oil and butter over medium heat.
- Once butter is melted, add shallot, lemon zest, and crushed red pepper and cook until shallot is translucent (if substituting garlic, cook just until garlic is fragrant/30 seconds).
- Whisk in 2 Tablespoons of lemon juice until combined.
- While whisking constantly, slowly drizzle in heavy cream and whisk until combined.
- Bring mixture to a simmer (while stirring frequently). Once simmering, reduce heat to low and add parmesan cheese, salt, and pepper.
- Add warm, cooked spaghetti to the pan along with a splash (2-3 Tablespoons) of pasta water. Toss together over low heat until pasta is well combined and well coated with the sauce.
- Top with fresh parsley, if desired, and serve.