Bright, fresh, and bursting with flavor, this Italian Lemon Garlic Pasta is a vibrant dish that’s perfect for busy weeknights or elegant dinners.
Combining al dente spaghetti with a tangy lemon-garlic sauce and aromatic herbs, this recipe delivers restaurant-quality taste in under 30 minutes.
Whether you’re craving a light summer meal or a comforting bowl of carbs, this dish balances richness and zest in every bite. Follow this detailed guide to master this simple yet showstopping recipe.
Ingredients You’ll Need
- 8 oz. spaghetti (or linguine, fettuccine, or bucatini)
- ½ cup pasta water (reserved from cooking)
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil + more for tossing pasta
- 6–8 cloves garlic, minced (about 2 tablespoons)
- 1 teaspoon Italian seasoning
- Zest of 2 lemons (about 2 tablespoons)
- Juice of 1 lemon (about 2 tablespoons)
- ⅓ cup fresh chopped parsley
- Kosher salt (to taste)
- Fresh cracked pepper (to taste)
- Grated Parmesan cheese (for garnish)
- Crushed red pepper flakes (optional, for heat)
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente according to package instructions (usually 8–10 minutes).
Before draining, reserve ½ cup of pasta water — this starchy liquid will help thicken the sauce later. Drain the pasta, toss it with a drizzle of olive oil to prevent sticking, and set aside.
2. Sauté the Garlic
Heat a large skillet over medium-low heat. Add the butter and 4 tablespoons olive oil. Once the butter melts, add the minced garlic and sauté for 1–2 minutes, stirring constantly to prevent burning.
The garlic should turn fragrant and golden but not brown.
3. Infuse the Flavors
Stir in the Italian seasoning and lemon zest, toasting them with the garlic for 30 seconds to release their oils. This step builds the foundation of the sauce’s aroma.
4. Create the Lemon Sauce
Pour the lemon juice into the skillet and let the mixture simmer for 1–2 minutes, allowing the acidity to mellow and blend with the butter and olive oil.
5. Combine Pasta and Sauce
Add the cooked spaghetti to the skillet, tossing thoroughly to coat the pasta in the sauce. Gradually pour in the reserved pasta water, 2–3 tablespoons at a time, while stirring continuously.
The starch in the water will emulsify the sauce, creating a glossy, cohesive texture that clings to the noodles.
6. Finish with Fresh Herbs
Remove the skillet from heat. Fold in the chopped parsley and season generously with kosher salt and fresh cracked pepper. Taste and adjust the lemon zest, salt, or pepper as needed.
7. Serve and Garnish
Divide the pasta among bowls. Top with a sprinkle of grated Parmesan cheese and a pinch of crushed red pepper flakes for a subtle kick. Serve immediately while hot.
Tips for Perfect Lemon Garlic Pasta
If you’re making lemon garlic pasta, a few simple tricks can take it from good to unforgettable. First, skip the bottled lemon juice — freshly squeezed lemon juice and zest are non-negotiable if you want that bright, clean citrus flavor.
When cooking the garlic, keep the heat low; burnt garlic turns bitter fast, so if it starts to brown too quickly, just pull the skillet off the heat for a moment. The secret to a silky, cohesive sauce? Emulsify it by slowly adding pasta water — this helps the butter, lemon, and garlic cling beautifully to every noodle instead of separating into an oily mess.
Don’t be shy with the garnishes either. Grated Parmesan adds depth, and a sprinkle of red pepper flakes cuts through the richness with just the right kick. And if you want to bulk it up, toss in some sautéed shrimp, grilled chicken, or blistered cherry tomatoes for extra protein and texture.
Why This Recipe Works
This dish is all about balance. The garlic and butter build a comforting, savory base, while the lemon juice and zest slice through it with a fresh, tangy bite.
Fresh parsley adds a clean herbal finish, and emulsifying the sauce with starchy pasta water brings it all together in a glossy, restaurant-style coating that clings to every strand of spaghetti.
Serving Suggestions
To round out your meal, serve the pasta with crusty garlic bread — perfect for mopping up any leftover sauce. A peppery arugula salad tossed in a light lemon vinaigrette adds a refreshing contrast, and a glass of chilled white wine (something crisp like Pinot Grigio or Sauvignon Blanc) ties it all together.
Simple, satisfying, and packed with flavor — that’s lemon garlic pasta done right.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm the pasta in a skillet over medium heat with a splash of water or broth to revive the sauce’s consistency. Avoid microwaving, as it can make the noodles gummy.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Use gluten-free pasta and ensure all other ingredients (like Italian seasoning) are gluten-free.
How do I make it vegan?
Replace butter with vegan butter or extra olive oil, and skip the Parmesan or use a plant-based alternative.
Is it too lemony?
Reduce the lemon zest to 1 tablespoon and add the juice gradually to taste.
