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Lemon Garlic Butter Pasta

Inspired by Italian Pasta al Limone, this Lemon Garlic Butter Pasta is light, zesty, and silky smooth without using cream. Ready in under 20 minutes, this vegetarian pasta balances garlic, lemon, and parmesan for a refreshing weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g pasta spaghetti, fettuccine, linguine, or pappardelle
  • 2 tablespoons salted butter or vegan butter
  • 1 tablespoon extra virgin olive oil
  • 2-3 cloves garlic minced
  • 2 teaspoons lemon zest
  • 0.25 cup fresh lemon juice
  • 0.25 teaspoon chilli flakes optional
  • 0.5 teaspoon crushed black pepper
  • 0.33-0.5 cup grated parmesan cheese or vegan parmesan / nutritional yeast
  • salt to taste
  • 3 tablespoons fresh basil or parsley finely chopped
  • water for boiling pasta

Equipment

  • large pot
  • Large skillet or pan
  • Grater or zester
  • Kitchen tongs

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package instructions. Reserve ¾ cup pasta water, then drain.
  2. While pasta cooks, mince garlic, zest lemon (avoid white pith), and juice lemon to get ¼ cup.
  3. In a large skillet, melt butter with olive oil over medium-low. Add garlic, chilli flakes, black pepper, and lemon zest. Cook 40–45 seconds until fragrant, without browning garlic.
  4. Add ⅓ cup reserved pasta water and lemon juice. Season with salt to taste. Simmer for 1 minute.
  5. Add drained pasta and parmesan. Toss gently 1–2 minutes over low heat, adding more pasta water if needed until sauce is silky and coats pasta.
  6. Finish with fresh herbs and garnish with extra parmesan, lemon zest, or chilli flakes. Serve immediately.

Notes

Use fresh lemons for best flavor—both zest and juice matter. Avoid overcooking pasta; it finishes in the sauce. Pasta water binds the sauce and adds creaminess. Best served fresh, but leftovers can be refrigerated 2–3 days.