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Lemon Pasta (Pasta al Limone)

Lemon pasta is a simple, sublime classic Italian recipe made with lemon, Parmesan, butter, and black pepper. Fast, easy and perfect!

Prep Time
2 mins
Cook Time
2 mins
Total Time
15 mins
Servings: 4 servings
Calories: 337 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 8 ounces dried whole wheat spaghetti or similar long noodles such as fettuccine
  • 3 tablespoons butter
  • 2 cloves garlic minced
  • 1 medium lemon plus additional for serving
  • ½ cup finely grated Parmesan cheese about 1 1/2 ounces, plus additional for serving
  • kosher salt
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. Bring a medium pot of salted water to a boil—use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
  2. When the pasta is nearly done cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn’t burn.
  3. IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles—it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn’t become watery).
  4. Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.

Notes

  • TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: Gently rewarm pasta in a large skillet on the stove over medium-low heat, adding a splash of water as needed to thin the sauce. Toss the noodles often and brighten them up with a squeeze of lemon.
  • TO FREEZE: Store pasta in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1(of 4) Calories 337kcal (17%) Carbohydrates 46g (15%) Protein 14g (28%) Fat 13g (20%) Saturated Fat 8g (40%) Cholesterol 34mg (11%) Potassium 175mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 371IU (7%) Vitamin C 15mg (17%) Calcium 174mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 337

% Daily Value*

Serving 1(of 4)
Calories 337kcal 17%
Carbohydrates 46g 15%
Protein 14g 28%
Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 34mg 11%
Potassium 175mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 371IU 7%
Vitamin C 15mg 17%
Calcium 174mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.