Quick Lemon Pasta
A bright and silky lemon pasta recipe made with minimal ingredients, perfect for busy weeknights.
Ingredients
Pasta Ingredients
- 8 oz spaghetti or pasta of choice spaghetti, linguine, or short pasta like penne
- 2 tablespoons olive oil extra virgin for flavor
- 2 cloves garlic minced (or 1 tsp garlic paste)
- 1 medium lemon juiced and zested (use fresh for best flavor)
- 1/4 cup Parmesan cheese grated (freshly grated is best)
- to taste salt and pepper
- for garnish fresh parsley
Instructions
Preparation
- Bring a large pot of water to a rolling boil. Salt it generously—about 1–1.5 tablespoons for a full pot.
- Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Cooking
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant. Do not let it brown.
- Add the drained pasta to the skillet. Turn off the heat or drop to low. Pour in the lemon juice and add the lemon zest.
- Sprinkle the grated Parmesan over the pasta. Toss vigorously, adding a splash of the reserved pasta water as needed to create a glossy sauce that coats the pasta evenly.
- Season with salt and freshly ground black pepper to taste. Finish with a scattering of chopped parsley and an extra shave of Parmesan if you like.
Notes
Use Pecorino Romano for saltier, tangier cheese. For a dairy-free version, replace Parmesan with 2–3 tablespoons nutritional yeast and add a little extra olive oil. Store leftovers in an airtight container and consume within 3–4 days. Reheat gently with a splash of oil or water.