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Lemon pasta topped with parsley, lemon zest, red pepper flakes and parmesan on a plate with a fork.
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4.96 from 74 votes

Easy Lemon Pasta

This lighter, cream-free take on spaghetti al limone packs big lemony, garlicky flavor in under 20 minutes!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Dinner
Cuisine: Italian/Mediterranean
Diet: Vegetarian
Servings: 4
Author: Suzy Karadsheh

Ingredients

  • 12 ounces spaghetti
  • Kosher salt
  • Extra virgin olive oil
  • 6 large garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes, plus more to your liking
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1/2 cup fresh parsley, chopped
  • Black pepper
  • 1/4 cup grated Parmesan cheese (optional), plus more to your liking

Instructions

  • Cook the pasta. Bring a large pot of water to a boil, then salt it well. Cook the spaghetti according to package instructions to al dente (about 8 minutes). Reserve 1 cup of the pasta cooking water before draining.
  • Make a simple lemon-garlic olive oil sauce. When the pasta is nearly done (about 5 minutes into cooking it), heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and stir until fragrant, about 30 seconds. Whisk in the lemon juice and about 1/4 cup of the pasta cooking water, saving the remaining water for later.
  • Coat the pasta in the oil. Drain the pasta, then add it to the skillet. Toss over medium heat until it’s well-coated.
  • Finish and serve. Remove the skillet from the heat and add the parsley, lemon zest and parmesan (if using). Season with salt and 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

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • What pasta to use for this recipe? I like using spaghetti, but angel hair pasta will also work. 
  • Lemon pasta with chicken variation: Pair smaller portions with chicken piccata to serve 6! Or shred leftover baked chicken (or even rotisserie chicken) and throw it in the pasta. 
  • Leftovers and storage: Leftovers will keep for about 3 days in an airtight container in the refrigerator. To reheat, add it to a skillet over medium heat with a little water and heat for a few minutes until warmed through. 
 

Nutrition

Calories: 352.5kcal | Carbohydrates: 66.5g | Protein: 13.5g | Fat: 3.2g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.6g | Cholesterol: 5.4mg | Sodium: 123.6mg | Potassium: 268mg | Fiber: 3.2g | Sugar: 2.4g | Vitamin A: 760.8IU | Vitamin C: 12.3mg | Calcium: 92.9mg | Iron: 1.7mg

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