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Creamy, zesty, and impossibly simple – this Pasta Al Limone is the kind of dish you’ll crave all year round. Made with real, wholesome ingredients and ready in about 20 minutes, it’s perfect for busy weeknights when you aren’t sure what to make.
This easy lemon pasta is one of those recipes that looks like it took effort, but really, it’s just smart cooking. You only need a few real ingredients, and somehow it still tastes like something you’d order at an authentic Italian restaurant.
I started making this back when life was nonstop and I didn’t have time to play around with a million ingredients. I wanted something quick, bright, and actually satisfying. There’s no cream and no butter needed to make this dish. The pasta water and parmesan brings it all together, making that glossy, lemony sauce that clings to the noodles just right. Simple, real ingredients – exactly how I like it.
You may also enjoy my Lemon Chicken Pasta for a protein-packed twist on this dish.
Recipe Overview
Before You Get Started
Some tips from my kitchen to ensure your pasta turns out perfectly:
- Don’t skip the pasta water. Its starch is what helps the sauce turn silky without any cream.
- Freshly grated parmesan melts better and adds way more flavor than pre-shredded.
- Keep the heat at medium when cooking garlic to avoid burning, which can make the whole dish taste bitter.
- Prep everything before you start – this recipe moves fast, and it’s best served right away.
- For a little heat, toss in a pinch of red pepper flakes with the garlic.
Common Questions
Fresh lemon juice gives the best flavor. Bottled tends to be more acidic and a little flat.
Let it simmer a bit longer to reduce, or stir in extra parmesan to thicken it up.
It’s best fresh, but you can prep it early. Slightly undercook the pasta and reheat gently with a splash of water.
Yes – spinach, arugula, peas, or even zucchini ribbons are great. Just stir them in right before serving.
Use plant-based pasta, skip the cheese or sub with nutritional yeast, and keep it all olive oil.
Ingredients Needed
Here’s what you’ll need to make this creamy lemon pasta. Nothing fancy, just a few fresh ingredients you probably already have. Full measurements are listed further down in the recipe card.
- Parmigiano Reggiano: Freshly grated Parmesan is what you need here as pre-grated cheese won’t melt into the sauce as well.
- Linguine or whole wheat spaghetti: Use whichever you prefer. Whole wheat pasta will bring a nutty flavour to the dish.
- Kosher salt and Ground black pepper
- Olive oil: You can use avocado oil or light olive oil, if preferred.
- Garlic cloves: I prefer the flavor of fresh garlic in this recipe, but you can use garlic powder in a pinch – just add it in with the lemon juice instead of the oil.
- Lemon zest: Brings all the fragrance of lemons to the sauce
- Fresh lemon juice: I don’t advise using bottled lemon juice here. Fresh lemon juice has a cleaner, stronger flavour.
How to Make Pasta al Limone
Here’s how to make the perfect lemon pasta dish every time. Foolproof and easy to make.
1️⃣ Cook the pasta
Cook the pasta in a large pot of salted water until al dente, then set aside 1 cup of pasta water before draining.
2️⃣ Make the lemon sauce
In a large skillet over medium heat, add olive oil and sauté the minced garlic just until fragrant, about 1 minute. Add the fresh lemon zest directly into the skillet with the garlic and stir gently.
✏️ Careful not to burn the garlic.
3️⃣ Add the pasta water
Pour in the reserved starchy pasta water and let the sauce simmer and reduce for about 5 minutes.
4️⃣ Add the pasta
Add the cooked pasta into the skillet and toss well to coat it evenly in the lemon garlic sauce.
✏️ You can use any pasta you like. Cook it al dente, too, so you do not end up with mushy pasta.
5️⃣ Add parmesan cheese, season, and serve
Season with freshly ground black pepper to taste and keep tossing until the sauce thickens slightly. Sprinkle in the grated Parmesan cheese and continue tossing until the cheese melts and the pasta looks glossy and creamy.
✏️ Some things you can garnish with are crushed peppers or chopped parsley.
Substitutions
You can easily tweak this Pasta Limone recipe based on what you have on hand or your dietary needs. Here are a few smart swaps to keep things flexible:
- Linguine: swap with spaghetti, fettuccine, or gluten-free pasta if needed.
- Olive oil: avocado oil or light-tasting extra virgin olive oil work well too.
- Parmigiano Reggiano: try Pecorino Romano or, for a dairy-free option, use nutritional yeast.
- Garlic: use garlic powder in a pinch – just add it with the lemon juice, not the oil.
Variations
Once you’ve mastered the classic, there are plenty of ways to switch things up while keeping that signature lemony flavor front and center:
→ Add protein: Toss in grilled chicken, like honey mustard grilled chicken, shrimp like this honey lemon shrimp, or salmon like this blackened salmon for a more filling meal.
→ Make it creamier: Stir in a splash of heavy cream or a spoonful of ricotta for a richer sauce.
→ Go green: Add spinach, arugula, or peas in the last minute of cooking for a pop of color and extra nutrients. It also goes great with some simple steamed broccoli.
→ Use whole wheat pasta: For more fiber and a nuttier flavor that still works perfectly with the lemon.
Storing and Reheating
- Storing: Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. This pasta is not ideal for freezing, as the texture changes once thawed.
- Reheating: Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave in 30-second intervals, stirring between each.
Pasta al Limone
Ingredients
- 12 ounces linguine , or whole wheat spaghetti
- Kosher salt and ground pepper, to taste
- 1/4 cup olive oil
- 2-3 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 lemons, juiced
- 1/4 cup Parmigiano Reggiano, freshly grated
Instructions
- Boil the 12 ounces linguine in salted water according to package directions. When it's done al dente, reserve 1 cup of pasta water, then drain.
- Heat the 1/4 cup olive oil in a large skillet over medium heat. Add 2-3 garlic cloves (minced) and saute for 1 minute, stirring constantly. Stir in the 1 tablespoon lemon zest, and the juice of 2 lemons
- Allow the sauce to bubble, then stir in the pasta water and boil for 5 minutes.
- Add the cooked pasta and stir to combine with the sauce. Taste and season with Kosher salt and ground pepper.
- Sprinkle it with freshly grated 1/4 cup Parmigiano Reggiano and serve immediately!
Notes
- You can use linguine, spaghetti, or gluten-free pasta depending on your preference.
- Freshly squeezed lemon juice is best for brightness and balance – avoid bottled if you can.
- Parmesan can be swapped with Pecorino Romano or nutritional yeast for a dairy-free version.
- Olive oil can be substituted with avocado oil or a light-tasting extra virgin olive oil.
- Garlic powder can be used instead of fresh garlic – add it with the lemon juice, not to the oil.
- Don’t skip the pasta water – it’s essential for getting that creamy, emulsified sauce.
- This dish is best served right away while the sauce is silky and glossy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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- Mediterranean Pasta Salad
- Vegan Green Goddess Pasta Salad
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