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Why I Love This Lemon Butter Pasta
Lemon butter pasta is one of those dishes that truly illustrates how a few simple ingredients can create something special. Seriously, butter, fresh Parmesan cheese, and a burst of lemon all come together to make a pasta dish that’s both rich and refreshingly light. It’s super easy to make but still has a bit of an elegant vibe.
What I love most about this dish is its versatility. It works great as a quick, comforting dinner, but you could also mix it up by adding some fresh herbs, sautéed veggies, or even some grilled chicken or shrimp. No matter how you serve it, the perfect balance of creamy and zesty always hits the spot.
And the best part is that it’s ready to eat in under 30 minutes! Perfect for those busy weeknights when you want something homemade without using a ton of pots and pans. Whether it’s a laid-back meal at home or a simple dish that will impress friends, lemon butter pasta always brings the right mix of ease and flavor.
Lemon Butter Pasta Ingredients
Ten simple ingredients combine to form this pasta recipe that highlights the flavors of lemon and butter.
- Linguine noodles soak up the lemon and butter, becoming the perfect vessel for the bright creamy flavors.
- Kosher salt seasons the pasta while it cooks and later in the sauce, bringing a balanced flavor throughout the dish.
- Butter brings a creamy texture to the dish and acts as a base for the sauce, creating a powerful richness.
- Garlic adds a tangy flavor, melting into the butter to add additional layers of flavor in the sauce.
- Lemon brings a pop of citrus to the sauce. Using both the zest and liquid from the lemons allows for brightness on multiple levels.
- Black pepper partners with the salt to season the dish.
- Parmesan cheese has a creamy and slightly nutty taste, complementing the butter, lemon, and garlic well.
- Parsley adds a subtle fresh and herbal flavor while also giving a boost of green color.
How to Make Lemon Butter Pasta
There are three steps to creating this simple lemon butter pasta:
- Cook the pasta
- Prepare the sauce
- Finish the dish
Step 1: Cook the pasta. Bring a large pot of water to a boil over medium heat on the stove. Season with kosher salt and add in the noodles. Cover and cook al dente according to the package instructions.
Step 2: Prepare the sauce. While the pasta cooks, melt butter in a large skillet over medium heat. Grate in the garlic and lemon zest and let cook for 1 to 2 minutes, until the garlic becomes fragrant.
Step 3: Finish the dish. Once the noodles have cooked, add them to the skillet with the butter. Add in ½ cup of the pasta water and bring to a simmer. Season with kosher salt, black pepper, and a squeeze of half the lemon. Grate in the Parmesan cheese. Stir together and cook for an additional 1 to 2 minutes, until the cheese has melted and the sauce thickens. Serve immediately. Garnish with fresh parsley, additional black pepper, lemon juice, or Parmesan, if desired.
Pro Tips for Success
- When grating the lemon zest, position the grater upside-down to gain more control and easily collect the zest before adding it to the skillet.
- Do not drain the noodles. Instead, transfer them to the sauce with tongs. Reserving the starchy pasta water is crucial to the dish. It helps to bind the whole dish together, allowing the cheese, butter, and lemon to cling to the noodles.
Variations and Substitutions
There are many ways to adjust this simple dish. Here are just a few options:
- Don’t have linguine? No problem! Swap out the linguine for a spaghetti noodle, angel hair pasta, or another long pasta of your choice.
- Add a bit of protein. Some grilled chicken or shrimp added on top of the pasta will boost the protein and make it a more substantial meal.
- Customize the flavors. Add additional seasonings or greens to boost or slightly alter the flavor in the pasta. Red pepper flakes, fresh basil, arugula, or spinach are great options.
Follow These Tips
Serving & Storage
To serve: Serve warm. Garnish with chopped fresh parsley and additional shards of Parmesan cheese, if desired. Pair with some bread (try my faux overnight sourdough bread for something crusty) or a side salad.
To store: Place in an airtight container and refrigerate. Leftovers should last for 7 to 10 days in the refrigerator. When reheating in the microwave or stovetop, if the sauce seems a bit thick, use a splash of water to loosen the sauce.
Frequently Asked Questions
Less pasta water will make the sauce thicker while more pasta water will loosen the sauce. So if you want a little less liquid with your pasta, opt for the lower end of ½ cup pasta water and add additional if needed. Or, if you know you want a bit more of a thinner butter sauce, add the full ¾ cup of recommended pasta water.
More Pasta Recipes
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Lemon Butter Pasta
Ingredients
- 12 oz linguine
- 6 tbsp (¾ stick) unsalted butter
- 2 tbsp lemon zest
- 3 cloves garlic grated
- ½ – ¾ cup pasta cooking water
- ⅔ cup grated Parmesan cheese
- 1-2 tbsp fresh lemon juice
- 1 tsp kosher salt
- ¾ tsp freshly ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- Cook the pasta. In a large pot of salted water, cook the linguine according to the package instructions for al dente.12 oz linguine
- Meanwhile, prepare the sauce. In a large 12-inch skillet, melt the butter over medium heat. Once melted, add lemon zest and grated garlic. Sauté until the garlic is fragrant, 1-2 minutes.6 tbsp (¾ stick) unsalted butter, 2 tbsp lemon zest, 3 cloves garlic
- Finish the dish. When the pasta is finished cooking, add it to the butter sauce with ½ cup of the pasta cooking water. Bring to a simmer over medium-low heat, and add the Parmesan cheese and 1 tbsp lemon juice. Stir together until the sauce slightly thickens and coats the pasta, 1-2 minutes. Add the salt, black pepper, and more pasta water as needed to create a creamy sauce. When ready to serve, add up to 1 tbsp of additional lemon juice, if desired, and the parsley. Garnish with Parmesan cheese.½ – ¾ cup pasta cooking water, ⅔ cup grated Parmesan cheese, 1-2 tbsp fresh lemon juice, 1 tsp kosher salt, ¾ tsp freshly ground black pepper, ¼ cup chopped fresh parsley
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Very light and fresh
This recipe sounds amazing. I love a lighter pasta dish and this fits the bill. I like the extra ideas for add on. I don’t eat meat so adding the shrimp on top sounds perfect. I love your recipes.
Made this tonight as a side for my chicken cutlets and it was delicious! Definitely a keeper!
This recipe was so easy and tasted wonderful. Thank you
Follow your web site and have made several recipes successfully