Lemon garlic pasta is a simple pasta dish that's perfect for busy weeknights. Lemon zest, sauteed garlic, and parmesan cheese add big flavor to this 20 minute meal.
Recipe summary
Flavor: Bright, citrusy, garlicky, peppery
Key ingredients: Fettuccine, fresh parsley, lemon, parmesan cheese
Great for: A light weeknight meal or side dish for your favorite protein.
Serve with: Cheesy Garlic Bread and Homemade Chicken Tenders
Similar to: Spaghetti Aglio e Olio and Creamy Lemon Chicken Pasta
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Ingredients and substitutions
- Pasta - Feel free to use your favorite pasta shape in this recipe. Long pasta works best. I used fettuccine because it's what I had on hand, but spaghetti, linguine, or angel hair are other great choices.
- Olive oil - Used to sauté the garlic and coat the pasta. I recommend using a quality olive oil (or other cooking oil) with a flavor you enjoy. Since we're using so few ingredients in this recipe, it's important that they're flavorful and good quality.
- Garlic - Adds flavor to your pasta dish. I do not recommend omitting the garlic as it's a main ingredient in this recipe.
- Lemon - We'll be zesting and juicing one lemon for this recipe. Lemon adds a bright, fresh citrus flavor to your pasta.
- Salt and pepper - Enhance the flavor of your pasta.
- Parsley - Adds a touch of color to your pasta dish as well as a mild, peppery flavor.
- Parmesan cheese - I highly recommend grating your parmesan cheese fresh from a block instead of using pre-grated cheese (especially parmesan-style cheese from a green canister). Pre-shredded cheeses can clump up and add a grainy texture to your dish.
How to make lemon garlic pasta
- In a pot of salted boiling water, cook pasta to al dente. Reserve some pasta water before draining. Meanwhile, add oil to a sauté pan and cook garlic until golden brown.
- Add pasta to the sauté pan.
- Add pasta water and toss until pasta looks creamy and coated.
- Remove from heat and add parsley, lemon zest, lemon juice, salt, and pepper. Toss to incorporate. Add parmesan cheese on top just before serving.
Tips and tricks
Why reserve pasta water? - Pasta water contains leftover starches and salt after your pasta has finished cooking. Adding this water to your pasta creates a silky, creamy texture and also adds a bit of flavor.
How to reserve pasta water - Wait until your pasta is cooked to al dente. Carefully ladle out a cup of pasta water and transfer to a heat-safe liquid measuring cup before draining your pasta.
Variations
Chicken - Add a handful of shredded rotisserie chicken or Juicy Oven Roasted Chicken Breasts
Shrimp - Add Garlic Butter Shrimp or grilled shrimp.
Butter - Add a tablespoon or two of butter to your pasta with the lemon zest for extra creaminess and flavor.
Red pepper flakes - Add a pinch of red pepper flakes while sautéing your garlic for a hint of heat.
Fresh herbs - Add more fresh herbs along with the parsley, like basil and chives.
Steamed veggies - This is the perfect dish to toss in some steamed veggies like broccoli or asparagus.
Frequently asked questions
Add ¼ teaspoon of cornstarch to a cup of water and whisk until dissolved. Use this cornstarch water in place of the reserved pasta water.
Cooked pasta water contains starches that have been released from the pasta while it cooks. Adding this reserved pasta water to your alfredo sauce makes it rich, thick, and creamy, but not heavy.
Pre-shredded cheese are coated in anti-clumping powders that can add a grainy texture when melted. Extra acidity, like the lemon zest in this recipe, can also cause cheese to separate when they're mixed together. This is why I recommend sprinkling the parmesan cheese on top just before serving rather than mixing it into the pasta.
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📖 Recipe
Lemon Garlic Pasta
Ingredients
- 12 ounces dried pasta, like spaghetti or fettuccine
- ¼ cup olive oil
- 4 cloves garlic, slivered
- ½ cup pasta water
- 1 lemon, juiced and zested
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons fresh chopped parsley
- ½ cup parmesan cheese, freshly grated
Instructions
- Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Reserve at least ½ cup of the pasta water and set aside for a later step.
- Meanwhile, add olive oil to a sauté pan over medium heat. Add slivered garlic and cook until golden brown, about 2-3 minutes. Add cooked pasta and reserved pasta water to pan and toss pasta until it looks creamy and coated. Remove from heat.
- Add lemon zest, juice, parsley, salt, and pepper. Toss pasta until evenly combined.
- Transfer pasta to serving plates, top with parmesan cheese, and serve.
Equipment Recommendations
Notes
- Storage: Leftover pasta will keep in the refrigerator for 3-5 days in a tightly sealed container. Leftovers can be served cold or warm. Emulsified sauce may break upon reheating.
- Variations: add cooked shrimp, chicken, butter, fresh herbs like basil and chives, or steamed veggies to your pasta as desired.
- Cheese clumping?: This can happen for a few reasons. Pre-shredded cheeses are coated in anti-clumping powders that add a grainy texture when melted. The acidity of the lemon can also cause the cheese to clump, which is why we're adding the cheese on top, not stirring it into the sauce.
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