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Spaghetti noodles tossed with garlic butter, olive oil, lemon, parsley, and fresh lemon.
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5 from 1 vote

Lemon Garlic Pasta

This Lemon Garlic Pasta is made with simple ingredients, needs just a few minutes of prep, and delivers big flavor from a rich, buttery garlic sauce balanced with fresh, bright lemon.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Pasta
Cuisine: American
Servings: 4
Author: Kristen Chidsey

Ingredients

  • 8 ounces spaghetti noodles
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • ½ teaspoon crushed red pepper flakes optional
  • 4 garlic cloves minced
  • 1 large lemon zested and juiced
  • kosher salt + black pepper
  • ½ cup freshly grated Parmesan cheese plus more for serving
  • ¼ cup minced fresh parsley optional

Instructions

  • Bring a large pot of water to a boil. Once boiling, add 1 tablespoon of kosher salt to the water along with the spaghetti noodles. Cook the pasta for 1 minute less than the package directions state, or until al dente. Drain, reserving 1 cup of pasta water.
    Measuring cup scooping out cooking water from spaghetti cooking in large pot.
  • Meanwhile, heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter has melted. Add 4 garlic cloves (minced) and ½ teaspoon crushed red pepper flakes and cook, stirring constantly, for 30 seconds. Remove pan from heat.
    Saute pan with melted butter, olive oil, and minced garlic and crushed red pepper flakes for base of lemon spaghetti sauce.
  • Add the drained cooked pasta to the skillet, along with ¼ cup of the reserved water. Heat over medium heat, tossing to coat. Cook for 1-2 minutes, or until heated through, adding more pasta water as needed. .
    Cooked spaghetti tossed with garlic butter in skillet.
  • Remove the skillet from the heat and add the zest and juice from the lemon along with a pinch of salt, pepper, and parmesan cheese. Toss to coat.
    Pasta tossed with lemon, garlic butter, and parmesan in skillet topped with lemon slices and fresh minced parsley.
  • Serve with parsley with additional parmesan cheese.

Video

Notes

No Lemon? Skip it and enjoy garlic parmesan pasta. Do NOT substitute for refrigerated lemon juice.
Gluten-Free: Use your favorite gluten-free spaghetti or linguine.
Dairy-Free: Replace the butter with additional olive oil and omit the parmesan cheese.
Adjust the Heat: Increase or decrease the amount of red pepper flakes depending on your tolerance for spice.
Storage: Store leftover pasta in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave, adding a splash of olive oil or broth to thin if needed.

Nutrition

Calories: 388kcal | Carbohydrates: 47g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 215mg | Potassium: 215mg | Fiber: 3g | Sugar: 2g | Vitamin A: 678IU | Vitamin C: 20mg | Calcium: 182mg | Iron: 1mg
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