Bright, zesty, and utterly satisfying, this Lemon Garlic Pasta is a quick and easy weeknight favorite.
Packed with fiber-rich spaghetti, fresh herbs, and heart-healthy olive oil, it delivers plant-based protein and good fats while keeping saturated fat low.
Ready in just 20 minutes, it’s a light yet indulgent dish perfect for everyday meals or effortless meal prep.
Lemon Garlic Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for garlic sauce)
- 1 measuring cup (for pasta water and ingredients)
- 1 Knife for chopping garlic and parsley
- 1 Cutting board
- 1 wooden spoon or spatula (for tossing pasta)
- 1 Grater (for Parmesan cheese)
Ingredients
- 12 ounces spaghetti or preferred long pasta
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5 large garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes adjust to taste
- 1 large lemon zest and juice
- 1/3 cup fresh parsley chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 ounces Parmesan cheese freshly grated
Instructions
- Boil Pasta to Perfect Al Dente: Fill a large pot with water, leaving enough space to allow the pasta to move freely. Add a generous pinch of kosher salt—this seasons the pasta from within and enhances its flavor. Bring the water to a rolling boil over high heat. Once boiling, add 12 ounces of spaghetti and cook according to package directions, usually around 8–10 minutes, until the pasta is firm but cooked through (al dente). Stir occasionally to prevent sticking. Reserve 1 cup of the pasta water before draining, as this starchy water will help create a silky sauce later. Drain the pasta and set aside.
- Prepare Garlic and Oil Base: While the pasta is cooking, place a large skillet over medium heat. Add 3 tablespoons of olive oil and 2 tablespoons of unsalted butter. Allow the butter to melt completely and the mixture to become hot, but not smoking. Once sizzling, add 5 minced garlic cloves and 1/4 teaspoon of crushed red pepper flakes. Stir constantly for about 30 seconds, just until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic, as it will turn bitter. Remove the skillet from the heat temporarily to avoid overcooking.
- Combine Pasta and Garlic Mixture: Return the skillet with the garlic and oil to medium heat. Add the drained spaghetti directly into the skillet. Pour in 1/4 cup of the reserved pasta water to help coat the pasta evenly with the garlic butter mixture. Using a wooden spoon or spatula, toss and stir the pasta thoroughly, ensuring every strand is coated. If the pasta appears dry, gradually add a little more of the reserved pasta water until it reaches a silky, glossy consistency. Cook for 1–2 minutes, allowing the pasta to absorb the flavors fully.
- Add Fresh Lemon and Herbs: Remove the skillet from heat. Immediately add the zest and juice of 1 large lemon, ensuring the lemon flavor is bright and fresh without overpowering the dish. Sprinkle in 1/3 cup of freshly chopped parsley for color, aroma, and a fresh, herbaceous touch. Gently toss to combine, making sure the lemon and parsley are evenly distributed throughout the pasta.
- Season and Adjust Flavor: Taste the pasta and season with kosher salt and freshly ground black pepper according to your preference. Adjust the balance between tanginess, saltiness, and heat to suit your palate. This step ensures the flavors are perfectly layered and harmonious.
- Finish with Parmesan Cheese: Transfer the pasta to a serving bowl or plate. Generously sprinkle 2 ounces of freshly grated Parmesan cheese on top. The cheese melts slightly from the residual heat, adding a rich, creamy texture and umami depth. Serve immediately while hot for the best flavor and texture.
- Optional Serving Enhancements: For an extra touch, drizzle a little more olive oil or sprinkle additional red pepper flakes for heat. Garnish with extra parsley or lemon zest for a vibrant presentation. This dish pairs beautifully with a crisp green salad, roasted vegetables, or a glass of white wine for a complete Italian-inspired meal.
Notes
- Use any long, slender pasta you prefer, such as linguine, fettuccine, or bucatini; cooking times may vary slightly.
- Reserve pasta water—it’s key for creating a silky, cohesive sauce without adding extra fat.
- Adjust crushed red pepper flakes to your desired spice level, or omit entirely for a milder dish.
- Freshly grated Parmesan cheese works best for flavor and texture; pre-grated varieties may not melt as smoothly.
- For a lighter version, reduce butter or substitute with extra olive oil without compromising flavor.
Chef’s Secrets For Ultimate Flavor
The secret to an unforgettable Lemon Garlic Pasta lies in balancing heat, acidity, and freshness.
Start with high-quality olive oil and unsalted butter, which form a rich base without overpowering the lemon.
Sauté garlic gently until fragrant—overcooking can make it bitter.
Incorporating pasta water gradually allows the sauce to cling to every strand, creating a luscious, silky texture.
Fresh parsley and lemon zest added at the end brighten the dish and keep flavors vibrant.
For an extra depth, consider adding a splash of white wine while tossing the pasta or finishing with a pinch of flaky sea salt.
Serving Suggestions To Impress Guests
Serve this pasta immediately while hot for the best taste and texture.
Pair it with a crisp arugula or mixed green salad for a refreshing contrast.
Roasted vegetables, such as asparagus or cherry tomatoes, make excellent side dishes and add color to your plate.
For a heartier meal, top with grilled chicken, shrimp, or chickpeas.
Garnish with additional parsley or a light drizzle of extra-virgin olive oil to elevate presentation and flavor.
A glass of chilled Sauvignon Blanc or Pinot Grigio complements the zesty lemon notes beautifully.
Storage Tips For Maximum Freshness
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
To reheat, place the pasta in a skillet over low heat, adding a splash of reserved pasta water or a little olive oil to restore creaminess.
Avoid microwaving without moisture, as the pasta may dry out.
Lemon Garlic Pasta is best enjoyed fresh, but it can also be lightly reheated and paired with freshly grated Parmesan and parsley to refresh its flavor.
Freezing is not recommended, as the delicate lemon and garlic flavors may diminish.
Frequently Asked Questions
1. Can I use gluten-free pasta?
Yes! Gluten-free spaghetti or other long pasta works well.
Be sure to cook according to the package directions and monitor closely, as cooking times vary.
Reserve some pasta water for sauce consistency.
2. Can I make this recipe vegan?
Absolutely. Replace butter with extra olive oil and use a plant-based Parmesan alternative.
The dish will retain its bright, tangy flavor while remaining entirely plant-based.
3. How do I prevent garlic from burning?
Sauté garlic over medium heat and remove the pan from direct heat if it begins to brown too quickly.
Garlic cooks fast—30–40 seconds is sufficient for flavor extraction without bitterness.
4. Can I prepare the sauce ahead of time?
You can prepare the garlic-lemon mixture in advance, but it’s best to combine with freshly cooked pasta just before serving to preserve texture and flavor.
The sauce can be gently reheated if needed.
5. Can I add protein to this dish?
Yes! Grilled chicken, shrimp, or pan-seared tofu pair beautifully with the lemony garlic sauce.
Add cooked protein directly when tossing pasta in the skillet for an evenly coated, satisfying meal.
