Description
A quick and versatile lemon pasta dish with bright citrus, garlicky richness, and salty cheese. Perfect for weeknight dinners or summer gatherings, this Mediterranean-inspired recipe balances acidity and umami in every bite.
Ingredients
1 lb pasta (spaghetti, linguine, or angel hair)
1/4 cup olive oil or butter
1–2 large lemons (zested and juiced)
3–5 garlic cloves
1/2–1 cup grated Parmesan (or Pecorino Romano)
1/2–1 cup pasta water (starchy boiling water)
1/4 tsp red pepper flakes (optional, for heat)
1–2 tbsp heavy cream (optional, for richness)
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, then reserve 1 cup of starchy pasta water before draining.
In a skillet over medium heat, melt olive oil or butter. Sauté garlic, lemon zest, and red pepper flakes for 1 minute until fragrant.
Add lemon juice and 1/2 cup pasta water to the skillet. Simmer 2-3 minutes, whisking to create a silken emulsion.
Toss hot, drained pasta into the skillet. Add Parmesan and continue tossing for 2-3 minutes until the sauce clings to the pasta.
If using heavy cream, stir it in at the end to enhance richness. Adjust seasoning with salt and pepper.
Notes
Use olive oil for a vegan version and skip cheese entirely.
Swap Parmesan with Pecorino Romano for a sharper tang.
For creaminess without dairy, add an extra 1/2 cup pasta water during tossing.
Adjust red pepper flakes to control spice level.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Italian,Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg