By Becky Hardin
Published Jul 4, 2025
In the springtime, I crave light and bright pasta dishes, and this creamy lemon pasta is one of my favorites. Pasta al limone pairs a lemon and garlic butter sauce with beds of fresh spaghetti for a simple dish that’s ready in just 20 minutes. I love to finish it with Parmesan, more lemon zest, and black pepper, then enjoy this bright and zesty pasta recipe!
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This simple pasta al limone is quick, easy, and so tasty! If you’re a fan of citrus and zesty flavor like I am, you’ll love this creamy lemon spaghetti. Lemon adds a bright and acidic flavor to pasta, and it pairs so beautifully with butter and savory Parmesan cheese!
Tips for Beginners
- I would discourage you from using bottled lemon juice as anything but a last resort, because it has a sharper and less fresh flavor. Fresh-squeezed lemon is ideal!
- If you’re planning ahead of time to freeze some of this pasta, cook it to al dente to ensure it doesn’t turn out mushy once thawed!
Ingredients1x2x3x
- ▢ 4 quarts water
- ▢ 1 tablespoon coarse sea salt
- ▢ 3 tablespoons unsalted butter (⅜ stick)
- ▢ 2 tablespoons olive oil
- ▢ 16 ounces dry spaghetti (1 pound)
- ▢ 2 fresh lemons juiced and zested; zest divided
- ▢ 3 cloves garlic minced
- ▢ ½ cup freshly grated Parmesan cheese
- ▢ 1 teaspoon fine sea salt
- ▢ 1 teaspoon ground black pepper
- ▢ 4 tablespoons chopped fresh parsley Italian flat-leaf preferred
Optional Garnishes
- ▢ Freshly grated Parmesan cheese
- ▢ Olive oil
- ▢ Kosher salt and freshly ground black pepper
Instructions
- Fill a large pot with the water and add a tablespoon of coarse sea salt. Set over high heat and bring to a boil. 4 quarts water, 1 tablespoon coarse sea salt
- While you wait for the water to boil, melt the butter and olive oil in a large sauté pan set over low heat. 3 tablespoons unsalted butter, 2 tablespoons olive oil
- Once the water is boiling, add pasta. 16 ounces dry spaghetti
- Add half the lemon zest (about 1 tablespoon) and all of the minced garlic to the melted butter. 2 fresh lemons, 3 cloves garlic
- Set a timer for 5 minutes, and stir both the boiling pasta and the butter mixture frequently.
- When the timer goes off, use the spaghetti server spoon to remove the pasta from the boiling water and add it directly into the pan with the cooking sauce.
- Add the lemon juice and 1 cup of the pasta cooking water directly into the pan with the spaghetti.
- Keep the pan on low heat and cook the pasta in the lemon sauce for 5 minutes. Toss the spaghetti several times while cooking to ensure the sauce evenly coats the pasta.
- Check the pasta every few minutes until it finishes cooking, about 5 more minutes. Add ¼-½ cup of pasta cooking water if needed.
- Once the pasta is cooked, turn off the heat and sprinkle in the Parmesan cheese, sea salt, and black pepper, mixing thoroughly. ½ cup freshly grated Parmesan cheese, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper
- Separate the pasta onto 4 large serving plates and sprinkle 1 tablespoon of chopped parsley onto each serving. 4 tablespoons chopped fresh parsley
- Serve hot, garnished with extra cheese, remaining lemon zest, olive oil, salt, and pepper, optional. Olive oil, Freshly grated Parmesan cheese, Kosher salt and freshly ground black pepper
Becky’s Tips
- You can add some crushed red pepper flakes, fresh herbs (like rosemary or sage), or sautéed shallots to it if you want to give it a little more flavor and spice.
- Nutritional information does not include optional garnishes.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Lemon Pasta Step by Step
Boil the Water: Fill a large pot with 4 quarts of water and add 1 tablespoon of coarse sea salt. Set over high heat and bring to a boil.
Sauté the Lemon and Garlic: While you wait for the water to boil, melt 3 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large sauté pan set over low heat. Add half the lemon zest (about 1 tablespoon) and 3 cloves of minced garlic to the melted butter.
Boil the Pasta: Once the water is boiling, add 16 ounces of dry spaghetti. (I like spaghetti, but any kind of pasta will work.)Set a timer for 5 minutes, and stir both the boiling pasta and the butter mixture frequently. When the timer goes off, use the spaghetti server spoon to remove the pasta from the boiling water and add it directly into the pan with the cooking sauce.
Make the Sauce: Add the juice of 2 lemons and 1 cup of the pasta cooking water directly into the pan with the spaghetti. Keep the pan on low heat and cook the pasta in the lemon sauce for 5 minutes. Toss the spaghetti several times while cooking to ensure the sauce evenly coats the pasta. Check the pasta every few minutes until it finishes cooking, about 5 more minutes. Add ¼-½ cup of pasta cooking water if needed.
Garnish and Serve: Once the pasta is cooked, turn off the heat and sprinkle in ½ cup of freshly grated Parmesan cheese, 1 teaspoon of fine sea salt, and 1 teaspoon of ground black pepper, mixing thoroughly. Separate the pasta onto 4 large serving plates and sprinkle 1 tablespoon of chopped parsley onto each serving. Serve hot, garnished with extra cheese, remaining lemon zest, olive oil, salt, and pepper, optional.
How to Store and Reheat
Store leftover lemon pasta in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments, stirring frequently, until warmed through.
Freeze pasta al limone in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this fresh pasta al limone with garlic bread and a copycat Olive Garden salad . For a heartier meal, top this pasta with a pan seared chicken breast or some grilled shrimp .
more simple pasta dishes to try!
Pasta Pomodoro
Cacio e Pepe
Penne Alla Vodka
Lemon Asparagus Pasta
Lemon Pasta Recipe
Ingredients
- 4 quarts water
- 1 tablespoon coarse sea salt
- 3 tablespoons unsalted butter (⅜ stick)
- 2 tablespoons olive oil
- 16 ounces dry spaghetti (1 pound)
- 2 fresh lemons juiced and zested; zest divided
- 3 cloves garlic minced
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley Italian flat-leaf preferred
Optional Garnishes
- Freshly grated Parmesan cheese
- Olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Fill a large pot with the water and add a tablespoon of coarse sea salt. Set over high heat and bring to a boil. 4 quarts water, 1 tablespoon coarse sea salt
- While you wait for the water to boil, melt the butter and olive oil in a large sauté pan set over low heat. 3 tablespoons unsalted butter, 2 tablespoons olive oil
- Once the water is boiling, add pasta. 16 ounces dry spaghetti
- Add half the lemon zest (about 1 tablespoon) and all of the minced garlic to the melted butter. 2 fresh lemons, 3 cloves garlic
- Set a timer for 5 minutes, and stir both the boiling pasta and the butter mixture frequently.
- When the timer goes off, use the spaghetti server spoon to remove the pasta from the boiling water and add it directly into the pan with the cooking sauce.
- Add the lemon juice and 1 cup of the pasta cooking water directly into the pan with the spaghetti.
- Keep the pan on low heat and cook the pasta in the lemon sauce for 5 minutes. Toss the spaghetti several times while cooking to ensure the sauce evenly coats the pasta.
- Check the pasta every few minutes until it finishes cooking, about 5 more minutes. Add ¼-½ cup of pasta cooking water if needed.
- Once the pasta is cooked, turn off the heat and sprinkle in the Parmesan cheese, sea salt, and black pepper, mixing thoroughly. ½ cup freshly grated Parmesan cheese, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper
- Separate the pasta onto 4 large serving plates and sprinkle 1 tablespoon of chopped parsley onto each serving. 4 tablespoons chopped fresh parsley
- Serve hot, garnished with extra cheese, remaining lemon zest, olive oil, salt, and pepper, optional. Olive oil, Freshly grated Parmesan cheese, Kosher salt and freshly ground black pepper
Notes
- You can add some crushed red pepper flakes, fresh herbs (like rosemary or sage), or sautéed shallots to it if you want to give it a little more flavor and spice.
- Nutritional information does not include optional garnishes.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
