Butter Lemon Garlic Pasta

Bursting with bright lemon flavor, this butter lemon garlic pasta is a simple but delicious recipe. It comes together in a few quick steps, making it the perfect dish to whip up on a busy weeknight. Lemony, garlicky, and so satisfying!

If you need something quick and easy for dinner tonight, then this buttery lemon garlic pasta is just for you! My take on pasta al limone, this lemony pasta goes with everything, so you can whip up whatever protein you have on hand!

 

Why You’ll Love This Recipe

• Most of these ingredients are kitchen staples! I almost always have the ingredients needed on hand (usually it’s only the basil garnish that’s missing!), so it’s perfect as a “I’m not sure what to make for dinner” dish.
• I love the bright lemon flavors paired with the garlicky flavor and hint of heat from the red pepper flakes.
• It’s so easy to make! It literally comes together in a few quick steps. You can make this in 20 minutes or less!

Ingredients You’ll Need

• spaghetti — I use spaghetti noodles but feel free to use your favorite long pasta or whatever you have on hand, such as fettuccine. You’ll also need the pasta water from cooking the pasta to create the lemony sauce.
• oil + butter — I use a combination of oil and butter. The butter adds flavor and the oil will keep the butter from burning.
• garlic — the more garlic, the better!
• red pepper flakes — just a pinch for a little bit of heat. Feel free to add more.
• pepper — freshly cracked pepper is my go-to. It’s more flavorful that pre-ground pepper.
• lemon — I highly recommend using freshly squeezed lemon juice. You’ll need the lemons for its zest regardless, so skip using bottled lemon juice!
• parmesan — feel free to add more parmesan for a thicker sauce or just simply because you love parmesan!
• cream — I use heavy cream for the sauce but you can also use half and half if you’d like for it to be lighter.

How to Make Lemon Garlic Pasta

• Bring a large pot of salted water to a boil. Once the water has boiled, add the pasta and stir occasionally as it cooks. Mine takes 8 to 10 minutes. Set aside when done and reserve up to half a cup of pasta water.
• Meanwhile, while the pasta is cooking, heat a skillet over medium heat with a tablespoon of oil and butter.
• Add the roughly chopped garlic and saute for a minute, then add the red pepper flakes and black pepper and give it a quick mix.

• Add the lemon zest, parmesan, heavy cream, and ¼ cup of pasta water. Stir and bring the sauce to a simmer. Add additional pasta water, if desired.

• Take the skillet off the heat and stir in the lemon juice. Add the cooked pasta to the skillet and toss well to combine. Finish off with additional lemon juice, parmesan, red pepper flakes, and/or pepper, if desired. Garnish with basil, if desired.

Recipe Tips and Notes

• You can add some veggies to this pasta dish by adding a handful of spinach or kale at the end.
• If the pasta sauce needs a little extra liquid, use the reserved pasta water! I always hold to double the amount that I call for, just in case.
• You can double the ingredients that go into the sauce (pasta water, lemon, cream, and parmesan) if you want the pasta to be extra creamy.

Make Ahead Tips

• Meal prep: once cooled, store the cooked lemon pasta in an airtight container for up to 4 days in the fridge.
• Reheat: you can reheat the pasta on the stovetop in a skillet with a splash of broth or water to help loosen the sauce and pasta. You can also reheat the pasta in the microwave or enjoy the pasta chilled.

More Pasta Recipes to Try

• Creamy Tuna Pasta
• Canned Salmon Pasta
• Tuna Pesto Pasta
• Cottage Cheese Pasta Bake
• One Pot Chicken, Broccoli, and Peas Pasta

Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]