Lemon Pasta Recipe
Lemon-based pasta dishes are rooted in Italian cuisine, where citrus fruits are celebrated for their versatility. Originating in southern Italy, particularly in the Amalfi Coast and Sicily, lemons were often used to enhance simple, wholesome dishes.
Equipment
- Large pot
- Strainer
- Large skillet or frying pan
- Lemon zester
- Tongs or pasta fork
Ingredients
For the pasta:
- 12 oz (340 g) spaghetti or linguine
- 3 tbsp unsalted butter
- 3 tbsp olive oil
- 2 garlic cloves, minced
- Zest of 2 lemons
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 1/2 cup heavy cream or whole milk (optional for creaminess)
- 1/3 cup grated Parmesan cheese (plus more for garnish)
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley or basil for garnish (optional)
Optional Add-ons:
- Grilled chicken, shrimp, or sautéed vegetables
Instructions
- Prepare the PastaBring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
- Make the Lemon SauceWhile the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.
- Add the minced garlic and sauté for 1–2 minutes until fragrant (avoid browning it).
- Stir in the lemon zest and juice, letting the mixture simmer gently for about 2 minutes.
- Combine Pasta and SauceReduce the heat to low, and pour in the heavy cream (if using). Stir until combined.
- Gradually add the grated Parmesan cheese, stirring continuously to prevent clumping.
- Toss the cooked pasta into the skillet, using tongs to coat it thoroughly with the sauce. Add some of the reserved pasta water, a little at a time, to loosen the sauce if needed.
- Season and ServeSeason with salt and freshly ground black pepper to taste.
- Garnish with more Parmesan cheese and chopped fresh parsley or basil.
- Optional Add-OnsFor added protein, top with grilled chicken, shrimp, or sautéed vegetables like asparagus or zucchini.