Lemon Garlic Pasta
This sunny dish features long strands of pasta in a zingy, lemon and garlic-spiked butter sauce. Each bite is lively and bright, and the dish is as refreshing as it is satisfying. And, although you need very few ingredients, the dish is complex and multi-layered, offering distinct notes of garlic, sweet butter, and citrusy lemon. Elegant enough for entertaining, yet easy enough for any busy weeknight.
This recipe was written for the Arizona Republic.
Why this dish is special
Also known as Pasta al Limone, Lemon Garlic Pasta originates from the Amalfi Coast, Sorrento, and Sicily, where fragrant lemons are abundant, and have been used since Roman times. The dish is perky and fragrant, and cherished year-round (although it’s especially welcome during the hotter seasons). The ingredient list is short and the process is easy, but there are many reasons why this dish just works – every time.
- The starchy pasta cooking water is used to create a light, clean sauce; there’s no need for heavy cream.
- Lemon zest and fresh garlic perfume creamy butter, creating an aromatic base for the sauce.
- The garlicky, lemony sauce clings to the long strands of tender pasta, ensuring a blast of juicy flavor in every bite.
- Nutty parmesan cheese adds a delicious, salty contrast, and balances the nuances of garlic and lemon.
- A splash of fresh lemon just before serving sharpens flavors, brightens the dish, and marries everything together.
Here’s what you need for Lemon Garlic Pasta
- Pasta. The classic choice for this dish is spaghetti, but any long, slender, dry pasta (such as linguine or angel hair) will suffice.
- Butter and olive oil. I like to use a combination of butter and olive oil for sautéing the lemon zest, garlic, and red pepper flakes. Butter adds creamy notes while the olive oil prevents the ingredients from scorching.
- Lemons. We need both lemon zest and lemon juice for this recipe. The zest infuses the butter sauce, and the fresh juice punches up flavors just before serving. You will need 2 to 3 fresh lemons for this recipe.
- Garlic. A few garlic cloves elevate the flavor of the sauce. You may add more or less to taste.
- Parmesan cheese. Sharp parmesan cheese adds depth, complexity, and umami flavor to this dish. I recommend freshly grated cheese for the best result. You may also use Parmigiano Reggiano, Grana Padano, or Pecorino Romano cheese if desired.
- Crushed red pepper flakes. Red pepper flakes add a pop of color and hint of heat to this dish. The recipe calls for ¼ teaspoon, but you may add as much (or as little) as desired.
- Parsley. Fresh parsley adds vitality and a lively finishing touch before serving. You may substitute fresh basil if desired.
- Salt and pepper. Both are used to season the dish and ensure all flavors come alive.
A few tips for success
- Cook the pasta to al dente. The pasta will finish cooking in the lemony butter sauce, so cook the noodles according to the package directions, until al dente. That means, cook the noodles until just tender, but still firm to the bite.
- Remember to reserve pasta cooking water. Put a measuring up or ladle in your colander so you don’t forget to reserve 1 cup of the pasta cooking water for the sauce.
- Use fresh garlic, not garlic powder. For the best, buttery-garlic flavor, use fresh cloves. The garlic cloves can be finely minced or pressed before adding them to the pan.
- Allow the garlic to mellow in the butter and olive oil. This ensures the fresh garlic loses its raw pungency; it takes just 30 seconds.
- When zesting the lemons, avoid the white pith portion. The white portion of the lemon skin is bitter, so use just the tangy-sweet yellow portion.
- Thin your sauce as desired. If the lemon sauce gets too thick or starts to clump once the pasta and cheese are added, add pasta cooking water as needed to loosen it.
What should you serve with this Lemon Garlic Pasta?
To round out this dish, I suggest serving a crisp green salad and warm artisan bread on the side. I also love to serve this dish with Caesar Salad and Garlic Bread. When entertaining, I often start the meal with a colorful Caprese Salad.
How to store leftovers
Once cool, transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat the pasta in a large skillet or saucepan over medium heat, adding a little water or broth if needed to loosen the pasta and separate the strands.
Lemon Garlic Pasta
Ingredients
- 12 ounces uncooked spaghetti, or long thin noodles of choice
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced or pressed
- 1 ½ tablespoons fresh lemon zest, plus 1 tablespoon fresh lemon juice
- ¼ teaspoon crushed red pepper flakes, or more/less to taste
- ½ cup grated parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
Instructions
- Cook the pasta according to the package directions (until al dente). Drain, reserving 1 cup of the pasta cooking water.
- A few minutes before the pasta is finished cooking, start the sauce. Heat the butter and olive oil together in a large skillet over medium heat. When the butter is bubbly, add the garlic, lemon zest, and crushed red pepper flakes. Cook for 30 seconds, until fragrant.
- Add the cooked pasta and ½ cup of the reserved pasta water and toss to combine. Cook for 1 minute.
- Remove the pan from the heat, add the parmesan cheese and toss to combine. If the pasta looks dry, add a little more of the pasta cooking water and toss until you have an emulsified, silky sauce.
- Stir in the fresh lemon juice and parsley. Season to taste with salt and pepper.
- Serve with extra parmesan cheese on the side.