Lemon Parmesan Pasta
This Lemon Parmesan Pasta is an easy recipe that’s bursting with flavor. Fresh lemon juice, garlic, and Parmesan cheese create a simple pasta dish that’s perfect for a weeknight meal!
You’ll also love this creamy lemon chicken pasta, chicken avocado pasta salad, and garlic parm mac and cheese!
If you adore a good lemon pasta recipe, then this lemon garlic pasta is calling your name.
I just love the simplicity of this dish. It’s made with just five ingredients, almost a one pan dish (plus a pot for boiling the noodles) and packs a tangy, cheesy, lemony flavor in every bite. Mmm mmm good!
This pasta al limone is extra delicious come spring or summer when lemons can really shine.
Plus, I always seem to have an abundance of lemons this time of year. From this one pan lemon parm chicken gnocchi to this honey lavender lemonade and lemon poppy seed cookies, I love it all.
But, back to this lemon parmesan pasta with no cream. It’s fast, easy, flavorful, and will make even the pickiest of eaters happy. You can serve this as a light main dish or hearty side dish and it will not disappoint.
Why You’ll Love This Recipe:
- Simple ingredients: this lemon spaghetti recipe requires just five ingredients that you might already have in your kitchen.
- Ready in less than 30 minutes: from start to finish, you can have this dish ready in no time.
- Perfect for a main dish or side: add some chicken or keep it meatless for a lighter meal; or serve this alongside some chicken, fish, or beef for a simple dinner.
- Makes delicious leftovers: this pasta reheats well and is great for a meal the next day.
Ingredients Needed:
- Pasta: I used fettuccine, but spaghetti or angel hair pasta works well.
- Butter: unsalted work best so you can control the amount of salt in this dish.
- Minced garlic: I used the jarred kind for convenience, but fresh garlic cloves are even better.
- Lemon: you’ll need the zest and juice of one large lemon.
- Grated Parmesan cheese: freshly grated works best so that it will melt well and not clump.
- Salt and black pepper
How to Make Easy Lemon Parmesan Pasta:
- Boil pasta: cook the pasta according to package directions until al dente. Drain pasta, reserving about ¼ cup of the pasta water, and set aside.
- Cook: melt butter in a large skillet over medium heat. Add the garlic and stir. Then add drained pasta, reserved pasta water, and lemon zest and juice. Stir to combine and let heat several minutes.
- Add the cheese: remove from heat and stir in the Parmesan cheese and season with salt and pepper. Add a squeeze of fresh lemon juice and fresh parsley over the top of pasta just before serving.
How to Store:
Leftovers will keep in an airtight container for up to three days.
- To reheat: add a drizzle of olive oil and touch of lemon juice, if desired, before reheating in the microwave so that the lemon butter sauce isn’t too thick.
- To freeze: add cooked pasta to a freezer-safe container or bag and freeze for up to three months. When ready to serve, let thaw completely in the refrigerator.
What to Serve with Lemon Garlic Parmesan Pasta:
Like I mentioned above, you can serve this easy pasta recipe on its own for a meatless main dish or simple side dish.
You can also serve this pasta alongside:
- Chicken thighs: this protein pairs wonderfully with the zesty noodles.
- Salmon or shrimp: I love making this salmon to serve as a main dish.
- Fresh greens: a simple salad of arugula, kale, or romaine with cherry tomatoes rounds out this simple dish.
- Fresh veggies: try this garlic lemon broccoli, roasted garlic parmesan carrots, or baked cheesy cauliflower to go alongside the pasta.
Variations:
- Try a different pasta: whole wheat pasta or a gluten-free pasta works well with the lemon flavor.
- Add some cooked chicken to the pasta: shredded, rotisserie chicken or cooked diced chicken turns this into a cozy meal.
- Heavy cream: add a touch of heavy cream to make a creamy lemon pasta sauce.
- Fresh herbs: sprinkle in some fresh dill, rosemary, thyme, or even basil for a pop of flavor.
- Seasonings: add some red pepper flakes or Italian seasoning to jazz up the noodles.
- Leafy greens: stir in some kale or baby spinach just before serving.
- More cheese: a bit of shredded mozzarella or gouda cheese would pair well with the parmesan.
Looking for More Easy Dinner Recipes? I’ve Got You Covered!
- Instant Pot Round Steak with Gravy
- Garlic Chicken Piccata
- Air Fryer Brown Sugar Glazed Salmon
- Chicken and Broccoli Stir Fry
- Baked Lemon Chicken
- Cheeseburger Casserole
- Sausage and Mushroom Rigatoni
Lemon Parmesan Pasta
Ingredients
- 8 ounces pasta, such as fettuccine, angel hair, etc., (plus ¼ cup reserved pasta water)
- 1 tablespoon unsalted butter
- 3 teaspoons minced garlic
- Zest and juice of one large lemon
- ½ cup freshly grated parmesan cheese, (see note below)
- Salt and black pepper, (to taste)
- Fresh parsley or dill, for garnish, (if desired)
Instructions
- Cook pasta until al dente. Reserve ¼ cup pasta water, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic, stir, and heat for 30 seconds. Add cooked pasta, reserved water, zest and lemon juice. Stir to combine and heat for 3-4 minutes.
- Remove from heat and stir in parmesan cheese and season with salt and pepper, to taste. Add a squeeze of fresh lemon juice and fresh parsley over pasta (if desired) and serve immediately.
Notes
- Freshly grated Parmesan cheese is best for this dish, as it will melt well. You can used the store-bought, jarred grated parmesan cheese, but it will most likely clump together and turn gloppy.
- If the pasta is absorbing too much liquid when added to the skillet, add a touch of olive oil to thin it out.
- Leftovers will keep in an airtight container in the refrigerator for up to three days.
- To reheat, add a touch of olive oil and a squeeze of fresh lemon juice (if desired) before microwaving so that it isn’t too gloppy and dry.
- See my tips and tricks for making this Lemon Parmesan Pasta above the recipe box.
