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lemon linguine pasta in a white bowl topped with shaved parmesan.
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Pasta al Limone

Pasta al Limone is a creamy, zesty lemon pasta made with simple, fresh ingredients and ready in under 30 minutes - perfect for a quick, flavorful meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Skill Level: Beginner
Servings: 4 Servings
Author: Rena

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.
    Cooked linguine being lifted from boiling salted water with kitchen tongs.
  • 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
    Garlic sautéing in olive oil with lemon zest being added into the pan.
  • Allow the sauce to bubble, then stir in the pasta water and boil for 5 minutes.
    Starchy pasta water being poured into the skillet to loosen the lemon sauce.
  • Add the cooked pasta and stir to combine with the sauce. Taste and season with Kosher salt and ground pepper.
    Pasta being tossed in the lemon sauce inside a black skillet.
  • Sprinkle it with freshly grated 1/4 cup Parmigiano Reggiano and serve immediately!
    Pasta tossed in a skillet with cheese beginning to melt over the top.

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

Calories: 478kcal | Carbohydrates: 69g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 180mg | Potassium: 278mg | Fiber: 4g | Sugar: 4g | Vitamin A: 62IU | Vitamin C: 31mg | Calcium: 111mg | Iron: 2mg