Description
This vibrant Lemon Pasta recipe features al dente spaghetti tossed in a bright and zesty lemon butter sauce, infused with garlic and finished with fresh parsley and Parmesan cheese. Ready in just 20 minutes, it’s a deliciously refreshing and simple meal perfect for a weeknight dinner or a light lunch.
Ingredients
Scale
For the Pasta and Boiling
- 4 quarts water
- 1 tablespoon coarse sea salt
- 16 ounces dry spaghetti (1 pound)
For the Sauce
- 3 tablespoons unsalted butter (⅜ stick)
- 2 tablespoons olive oil
- 2 fresh lemons (juiced and zested; zest divided)
- 3 cloves garlic (minced)
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
For Garnish
- 4 tablespoons chopped fresh parsley (Italian flat-leaf preferred)
- Freshly grated Parmesan cheese (optional)
- Olive oil (optional)
- Kosher salt and freshly ground black pepper (optional)
Instructions
- Boil the Water: Fill a large pot with 4 quarts of water and add 1 tablespoon of coarse sea salt. Set the pot over high heat and bring the water to a rolling boil.
- Melt Butter and Oil: While waiting for the water to boil, melt 3 tablespoons of unsalted butter and 2 tablespoons of olive oil together in a large sauté pan over low heat.
- Cook Pasta: Once the water is boiling, add 16 ounces of dry spaghetti to the pot.
- Infuse Butter with Lemon Zest and Garlic: Add half of the lemon zest (about 1 tablespoon) and all of the minced garlic cloves to the melted butter mixture. Stir to combine and let the flavors meld over low heat.
- Stir Frequently: Set a timer for 5 minutes and stir both the boiling pasta and the butter mixture frequently to prevent sticking and encourage flavor development.
- Transfer Pasta: After 5 minutes, use a spaghetti server spoon to lift the pasta directly from the boiling water and add it to the pan containing the lemon butter sauce.
- Add Lemon Juice and Pasta Water: Pour in the juice of both lemons and 1 cup of reserved pasta cooking water into the pan with the pasta to help create a silky sauce.
- Simmer Pasta in Sauce: Keep the pan over low heat and cook the pasta in the lemon sauce for an additional 5 minutes, tossing often to coat the noodles evenly.
- Finish Cooking: Continue to check and toss the pasta every few minutes until it is al dente, about 5 more minutes. Add ¼ to ½ cup more pasta cooking water as needed to loosen the sauce.
- Season and Add Cheese: Once the pasta is cooked through, turn off the heat. Sprinkle in ½ cup freshly grated Parmesan cheese, 1 teaspoon fine sea salt, and 1 teaspoon ground black pepper. Mix thoroughly to combine all flavors.
- Serve: Divide the pasta evenly onto 4 large serving plates. Sprinkle each serving with 1 tablespoon of fresh chopped parsley.
- Garnish and Enjoy: Serve hot, garnished with extra Parmesan cheese, remaining lemon zest, a drizzle of olive oil, and additional kosher salt and freshly ground black pepper if desired.
Notes
- Reserve pasta cooking water to adjust sauce consistency as needed; it helps the sauce cling to the pasta.
- Use fresh lemons for the best bright, zesty flavor.
- Italian flat-leaf parsley adds fresh herbal notes but can be substituted with curly parsley.
- Parmesan cheese can be omitted for a vegetarian option if using a vegetarian-friendly brand.
- Cook pasta until al dente for ideal texture and to prevent mushy noodles in the sauce.
- Serve immediately to enjoy the pasta at its best flavor and texture.
