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
- Use Fresh Lemons: Bottled lemon juice lacks brightness. Freshly squeezed juice and zest are essential for vibrant flavor.
- Don’t Burn the Garlic: Cook garlic on low heat to avoid bitterness. If it browns too quickly, remove the skillet from the heat momentarily.
- Emulsify the Sauce: Adding pasta water gradually ensures the sauce becomes creamy, not greasy.
- Go Heavy on the Garnishes: Parmesan adds umami, while red pepper flakes provide contrast.
- Customize It: Add sautéed shrimp, grilled chicken, or cherry tomatoes for protein or extra texture.
Why This Recipe Works
This dish shines through its simplicity. The garlic and butter create a rich base, while lemon zest and juice cut through the richness with citrusy tang.
Fresh parsley lends an herby freshness, and the technique of emulsifying the sauce with pasta water ensures every strand of spaghetti is coated in a velvety, restaurant-worthy glaze.
Serving Suggestions
Pair this pasta with:
- Garlic Bread: Soak up every drop of sauce with a crispy, buttery slice.
- Arugula Salad: Balance the dish with a peppery green salad dressed in lemon vinaigrette.
- White Wine: Serve with a chilled Pinot Grigio or Sauvignon Blanc to complement the citrus notes.
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.
