Flavorful, tangy, and light, this simple lemon pasta without cream is the perfect meal in 15 minutes or less! With good extra virgin olive oil, fresh garlic and a good sprinkle of Parmesan cheese, this is the best lemon spaghetti you’ll try! 

lemon pasta on a plate with a garnish of fresh parsley and a sprinkle of parmesan cheese, red pepper flakes, and lemon zest.

You won’t ever hear me say no to a traditional Italian pasta al limone! But I’m all in with this lighter lemon pasta that skips the  heavy cream and butter in favor of a silky sauce made of olive oil and a bit of the pasta starchy water. It’s the same approach as the classic spaghetti aglio e olio, only this sauce is perfectly tangy, thanks to fresh lemon juice and zest.

Just as with my lighter take on Pasta Primavera, a little bit of garlic and a good sprinkle of grated Parmesan cheese means it is not short on flavor.   

You’ll still end up with a perfectly elegant, and just enough creamy lemon spaghetti–except the lemon is more pronounced and tangy in the best way. Seven ingredients and only 15 minutes to make this lemon spaghetti. Let’s go! 

lemon pasta in a pot with lemon, parmesan cheese, olive oil, and fresh parsley in the background.

What kind of pasta to use for this lemon pasta recipe? 

You’ll need 12 ounces of a thin, long pasta. My personal preference is spaghetti, but you can also use angel hair pasta. These types of noodles are best for lighter sauces like this lemon spaghetti sauce because it’s easier to coat them evenly with sauce.

The lemon pasta sauce

This light, lemony pasta sauce makes use of some starchy pasta cooking water, which acts as a thickener and, when combined with some good olive oil, forms a silky sauce, augmented with fresh garlic and sharp, nutty Parmesan cheese for loads of flavor. No heavy cream or butter needed! 

Ingredients you’ll need for the sauce

  • Extra virgin olive oil – Because this sauce relies heavily on olive oil, choose the best kind you can! (My favorites are here)
  • Garlic – You need 6 large cloves of minced garlic to flavor the sauce.
  • Crushed red pepper flakes – You only need a little, so the lemon pasta will not taste spicy. For a milder option, swap it out for Aleppo pepper flakes
  • Lemon juice and zest – Zest 2 lemons for the sauce, but you only need the juice of 1 lemon for just enough tang.
  • Fresh parsley – A good half cup of chopped Italian parsley goes in at the end for color and a peppery bite. 
  • Parmesan cheese – Freshly grated parmesan cheese melts into the light lemon pasta sauce, making it perfectly creamy and adding some nuttiness. I used ¼ cup, but you can add more to your liking.  
a lighter spaghetti al limone on a plate sprinkled with parmesan cheese and red pepper flakes.

How to make lemon pasta

Lemon spaghetti is so easy to make! And you can quickly whip up the sauce while the pasta cooks, so the dish is ready in 15 minutes or less! Here’s how to make it:

  • Cook the pasta. Cook 12 ounces spaghetti in a large pot of well-salted boiling water. Follow package instructions and cook until the pasta is al dente so that it is tender but still has a bite. This will take about 8 minutes. 
  • Make the lemon spaghetti sauce. About 5 minutes or so into cooking the pasta, start the lemon sauce. Heat ¼ cup extra virgin olive oil over medium heat in a large skillet until shimmering. Add 6 large cloves minced garlic and ½ teaspoon red pepper flakes. Cook for about 30 seconds, stirring the whole time, until fragrant. Add fresh lemon juice and about ¼ cup of pasta cooking water.
  • Combine the pasta with the sauce. Once the pasta is al dente, save more cooking liquid before draining it. Then add it to the skillet and toss. Remove from the heat and add ½ cup chopped flat-leaf parsley, the zest of 2 lemons, and ¼ cup grated parmesan cheese. Season with kosher salt and black pepper to taste. Toss again and add more pasta water and olive oil if necessary until the sauce reaches your desired consistency. You can garnish with more fresh parsley if you like. Spoon the pasta into bowls and serve hot!

Lemon pasta with chicken

This vegetarian spaghetti dish is super satisfying as is, but it pairs perfectly with chicken piccata! Or, you can always shred leftover baked chicken (or even rotisserie chicken) and throw it in the pasta. (Lots more chicken recipes here to pair with this lighter spaghetti al limone). When I’m in the mood for seafood, I love to toss in some sautéed shrimp for a little extra protein.

Serve lemon spaghetti with 

I like serving some crunchy garlic bread or blistered tomato bruschetta as a quick starter before we dig into the lemon garlic pasta. 

And for a fresh side dish, I always make a big salad to go with this pasta dish. Try this quick lemony arugula salad, a summery peach salad, or colorful pomegranate tomato salad

Leftovers and storage

Leftover lemon spaghetti will keep for about 3 days in an airtight container in the refrigerator. To reheat, add it to a skillet on the stove over medium heat with a little water and heat for a few minutes until warmed through. 

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4.96 from 69 votes

15-Minute Lemon Pasta (No Cream or Butter!)

Suzy Karadsheh
close up of lemon pasta with fresh parsley, lemon zest, and parmesan cheese.
This is not quite the traditional spaghetti al limone, but a close version that is a tad less creamy, but still elegant and delicious. It will come together in 10 to 15 minutes, making it an ideal easy weeknight dinner! I like using spaghetti in this lemon pasta, but angel hair pasta will work nicely as well. Keep it vegetarian, or pair it with chicken piccata or shredded leftover chicken!
Prep – 3 minutes
Cook – 12 minutes
Cuisine:
Italian/Mediterranean
Serves – 6 people
Course:
Dinner

Ingredients
  

  • 12 ounces spaghetti
  • Kosher salt
  • ¼ cup extra virgin olive oil, more if needed
  • 6 large garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes, more to your liking
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1/2 cup fresh parsley, chopped
  • kosher salt and freshly ground black pepper to taste
  • ¼ cup Parmesan cheese to finish, more to your liking, optional

Instructions
 

  • Bring a pot of water to a boil and salt the water well. Cook the spaghetti according to package instructions to al dente (about 8 minutes). Reserve 1 cup of the pasta cooking water before draining.
  • When the pasta is nearly done (about 5 minutes into cooking it), heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, and cook, stirring until fragrant, about 30 seconds. Add the lemon juice and about ¼ cup of the pasta cooking water for now.
  • Drain the pasta and add it to the skillet and toss over medium heat.
  • Remove the skillet from the heat and add the parsley, lemon zest and grated parmesan. Season with kosher salt and black pepper to taste. Toss again to combine, and if needed, add a little bit more of the pasta cooking water and a drizzle of extra virgin olive oil. Serve immediately!

Video

Notes

 

Nutrition

Calories: 313kcalCarbohydrates: 43.9gProtein: 9.2gFat: 11gSaturated Fat: 2.1gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 7gCholesterol: 2.8mgSodium: 76.4mgPotassium: 173.3mgFiber: 2.1gSugar: 1.6gVitamin A: 503.4IUVitamin C: 7.6mgCalcium: 74.2mgIron: 1.2mg
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4.96 from 69 votes (36 ratings without comment)

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Comments

  1. Mary says:

    How would this taste with chick peas added?

    1. TMD Team says:

      Delicious 🙂

  2. Lee James says:

    I am just not doing it right..my pasta dried out. Getting my husband actually sitting down is a night mare. What can I do to keep this from happening? Other wise, pasta sauce a little dry but tasted good..kind of…I live way out in the country. Do you have a source for lemon zest. I tried to buy it and it was a disaster. Bitter. It must be the whole rind. Thanks Lee

    1. TMD Team says:

      Hi, Lee. Typically pasta gets dried out when it’s overcooked, so you just want to keep an eye on it to avoid that. You can also add a bit more pasta water to the sauce to help with that. For the lemon zest, we really just recommend zesting a fresh lemon for the best flavor. Hope you give this one another go!

  3. amy says:

    5 stars
    Yummy! I added shrimp to it!

    1. TMD Team says:

      Perfect!

  4. MichelleR says:

    So easy and absolutely delicious! 🙂

  5. Brenda Cleopatra Armstrong says:

    5 stars
    Yummy

  6. Anjali says:

    4 stars
    We made this recipe for dinner last night. It was easy to make and tasty. We used fresh rosemary as another user suggested, along with the garlic. Just one question- you put lemon juice and the pasta water into the oil? It’s just that I’ve never added lemon juice to oil, wondering if it would be better to add the pasta first, then the juice and water. Do let me know. Thank you.

    1. TMD Team says:

      Hi, Anjali. Yes, you’ll want to add the lemon juice and some of the pasta cooking water to the oil, minced garlic and red pepper flake mixture. Enjoy!

  7. Carmella lussier says:

    5 stars
    This recipe was fantastic and easy to make – don’t believe it serves 6 people and ate it all for 2 servings. Next time will had a protein and basil. I added shallots since my husband can’t eat garlic – bummer

  8. Michelle says:

    4 stars
    Exactly what I was looking for! Love so many of your recipes. Be great if there was a way we could log in and save our favorites.

  9. Randy says:

    Hi .. made this and it was advertised .. Delicious !! Next time I would like to add some spinach .. how would you suggest I go about this ?
    Thanks
    Randy

    1. TMD Team says:

      Hi, Randy. I would add it when you add the lemon juice and pasta water to make the sauce. You may need a bit more of the pasta water, and I recommend covering the skillet for a few minutes to help it wilt. Enjoye!

  10. Christine says:

    5 stars
    Made this for dinner this evening. Delicious! Thank you for this great recipe! The only thing didn’t use is the cheese, we are not cheese eaters.

  11. Chris Bassett says:

    5 stars
    Thanks for such wonderful recipes. They are always so healthy and delicious. Love your weekly meals.

  12. Kayla O'Brien says:

    What is the recommended serving size?

    1. TMD Team says:

      Hi, Kayla. This particular recipe can be divided by 6 to get the approximate “serving size”. The nutrition info here is our best effort and we use a program that calculates that for us based on the ingredient list. The exact serving size measurement (by grams, cups, etc) is another layer that’s harder for us to precisely calculate at the moment, but we’re working on it!

  13. Jamie says:

    4 stars
    Looks great and I can’t wait to try it

  14. Amy Uhler says:

    5 stars
    Yum!

  15. Joe says:

    5 stars
    This was fabulous. I substituted fresh basil for the parsley, because it was what I had on hand. It came out great. I will put this one in the regular rotation.

  16. Dorrie says:

    5 stars
    Perfect, easy compliment to Lemon Rosemary Chicken! A side of brussel sprouts or garlic green beans and you’re done! SO glad I found the Mediterranean Dish!