Easy Lemon Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
639 kcal
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Course
Main Course
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Cuisine
American
Easy Lemon Pasta
Description
This lemon pasta starts by cooking linguine to just al dente, saving some pasta water to adjust consistency later. The sauce combines melted butter with extra virgin olive oil, then caramelizes garlic and onion slowly over medium heat, developing a mellow sweetness. Lemon zest and juice are added along with pepper to introduce brightness and acidity, complementing the richness of the fats.
Mixing the pasta with the sauce while warm allows the flavors to coat the noodles evenly. Fresh parsley is tossed in for herbal aroma and color, and grated Parmesan cheese adds umami and slight saltiness on serving. The result is a harmonious balance of lemon brightness, buttery depth, and mild heat from black pepper.
This pasta is suited for a simple lunch or light dinner and pairs well with a light salad or cooked vegetables. Garnishing with lemon wedges and extra parsley adds to the fresh presentation.
Make-ahead suggestions include precooking components like pasta, onion, garlic, and lemon prep, though the dish is best served fresh. Leftovers last a couple of days refrigerated, with reheating instructions provided including microwave, stovetop, and oven methods. Freezing is possible but may affect texture.
Ingredients
- salt Kosher salt
- black pepper Kosher salt
- 1 pound linguine noodles dried
- ½ cup unsalted butter 1 stick
- ½ cup extra virgin olive oil
- lemon zest and juice of 3 large
- 1 yellow onion chopped, medium
- 6 garlic thinly sliced or minced, cloves
- ½ cup Italian parsley chopped, fresh
For Serving:
- ½ cup Parmesan Cheese grated, for serving
- ¼ cup Italian parsley chopped, fresh, for garnish
- 1 lemon wedges and zest for garnish
Instructions
- Start with a very large pot of water, about 4 quarts. Bring it to a rapid boil. Add 2 tablespoons of kosher salt and drop in the pasta while the water is at a boil and give it a gentle stir. Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide to cook until just al dente.
- Drain the pasta. Just be sure to save about 1 cup of the pasta water. If you have a pot with a colander insert, use it to drain the pasta. If not, drain the pasta in a colander set in the sink.
- Meanwhile, heat a large (14-inch) saute pan, add the butter and extra virgin olive oil, and heat until the butter is melted. Add the garlic, onion, and 1 teaspoon kosher salt and cook, stirring, until they begin to caramelize about 10 to 15 minutes.
- Add the zest and juice of the two lemons. Add 1 teaspoon pepper and swirl the pan to combine. As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce.
- Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist. Taste and adjust the salt if needed. Transfer the Lemon Pasta to a serving platter or individual plates and top with grated parmesan cheese. Garnish with more lemon zest, chopped parsley, and squeeze a little lemon juice on top. Serve hot. Enjoy!
Notes
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
- Reheat by microwaving covered with a damp paper towel or on stovetop with a splash of water or broth to keep moist.
- Oven reheating can be done covered with foil at 350°F for 10-15 minutes.
- Do not recommend making the entire dish fully ahead; components like chopped garlic, onion, and lemon zest/juice can be prepared a day in advance.
- Freezing is possible but may change texture; if freezing, separate sauce and pasta when possible, thaw overnight in fridge before reheating.
User Reviews
Overall Rating
5
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