Pasta al Limone

Pasta al Limone, or Lemon Pasta, is one of the simplest recipes you could ever cook. Using just a handful of simple ingredients, it’s the kind of dish that’s perfect as either a side dish, or a light 20-minute dinner.

What is Pasta al Limone

Pasta al Limone is a classic Italian pasta dish that celebrates one simple ingredient: fresh lemon. It’s especially associated with southern Italy, particularly the Amalfi Coast and surrounding areas, where lemons grow in abundance and find their way into everything from savory dishes to desserts and limoncello.

There are many versions of Pasta al Limone, but the basic idea is wonderfully simple. Hot pasta is tossed with lemon juice and zest, butter or olive oil, Parmesan, and starchy pasta water until everything comes together into a silky and delicious sauce.

Some versions include cream, while others, like mine, rely on butter, cheese, and pasta water for that creamy texture.

Ingredient Notes

You can find exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:

• Pasta – I used bucatini today, and I absolutely love it for this recipe. Those thick, chewy strands hold up beautifully to the buttery lemon sauce. Spaghetti or linguine are great substitutes.
• Butter – This forms the rich base of the sauce and balances out the brightness of all that fresh lemon.
• Extra virgin olive oil – I use a little along with the butter for extra richness and that classic Mediterranean flavor.
• Lemons – Both the zest and juice are important. The juice gives the sauce its bright, tangy flavor, while the zest adds a much more intense lemony aroma without additional acidity. Fresh lemons are definitely the way to go.
• Garlic – Fresh garlic is a must for me here.
• Crushed red pepper – Just enough to give the pasta a gentle kick without overpowering the lemon. Feel free to increase or decrease it depending on your heat tolerance.
• Parmesan cheese – Freshly grated Parmesan melts into the butter, lemon juice, and starchy pasta water to create that nice sauce. Pecorino Romano can be substituted, but it’s sharper and saltier, so adjust the salt accordingly.
• Pasta water – Don’t forget to reserve some before draining the pasta! That starchy water helps the butter and Parmesan emulsify into a light, yet creamy, sauce without adding any actual cream.
• Salt and black pepper – Season to taste.
• Fresh parsley – A little chopped parsley at the end. Fresh basil would also be delicious if you want to change things up.

Easy Lemon Pasta Recipe

Boil pasta: Bring a large pot of salted water to a boil. Add pasta and cook to al dente. Reserve 1 cup of the pasta cooking water before draining.

Sauté aromatics: Heat extra virgin olive oil and butter in a skillet over medium heat. Once butter has completely melted, add garlic, crushed red pepper, and half of the lemon zest. Sauté for 1 minute.

Build up the pasta: To the skillet, add the cooked pasta along with lemon juice and about ¼ cup of the reserved pasta water. Mix well.

A little at a time, stir the grated parmesan into the pasta, adding more of the hot pasta water as needed.

Finish the dish: Add salt and pepper to taste. Garnish with fresh parsley.

Serve: Serve the pasta with more fresh parsley and a sprinkle of the remaining lemon zest.

Serving Suggestions

If you’re serving lemon pasta as a first course or side dish, it’s especially good with seafood dishes like Fish in Parchment, Shrimp Skewers, or our Mediterranean Style Fish. I also like it with Kebabs, Tomato Basil Chicken, Stuffed Peppers, or Stuffed Zucchini.

If it’s going to be a light main, a green salad or grilled or roasted veggies go great on the side.

Recipe Notes and Tips

• Don’t overcook the pasta. Aim for al dente, which still has a little chew. It will continue cooking in the sauce.
• Be sure to reserve some pasta water before draining. This is key to creating the sauce.
• Use freshly grated cheese. The pre-grated stuff sold in store has additives that prevent it from melting nicely.
• For a heartier variation, stir in half a cup of heavy cream. Or try adding in shrimp, scallops, bell peppers or zucchini.

Leftovers and Storage

If you have leftovers, refrigerate them in a sealed container for up to 4 days.

Reheat gently on stovetop, adding a few splashes of water or olive oil as needed.

More light pasta dishes:
Turkey & Broccoli Pasta
Pasta Puttanesca
Pasta Pomodoro
Mediterranean Pasta
Martini Pasta
Pasta e Piselli
Pesto Pasta

Recipe Video

Pasta al Limone (Recipe + Video)

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Pasta al Limone is a quick and easy Italian lemon pasta with Parmesan, butter, garlic, and fresh lemon. A light and delicious dinner ready in just 20 minutes.

4.8 Stars (6 Reviews)

Print

Ingredients

• 16oz dried pasta
• 6 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic
• ½ teaspoon crushed red pepper
• zest of 3 lemons
• juice of 3 lemons
• 1 cup parmesan cheese, grated
• salt, to taste
• pepper, to taste
• fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook to al dente. Reserve 1 cup of the pasta cooking water before draining.
2. Heat extra virgin olive oil and butter in a skillet over medium heat. Once butter has completely melted, add garlic, crushed red pepper, and half of the lemon zest. Sauté for 1 minute.
3. To the skillet, add the cooked pasta along with lemon juice and about ¼ cup of the reserved pasta water. Mix well.
4. Remove the pan from heat. A little at a time, stir the grated parmesan into the pasta, adding more of the hot pasta water as needed.
5. Add salt and pepper to taste. Garnish with fresh parsley.

Notes

• I usually use bucatini pasta. Those thick, chewy strands hold up beautifully to the buttery lemon sauce. Spaghetti or linguine are great substitutes.
• Don’t overcook the pasta. Aim for al dente, which still has a little chew. It will continue cooking in the sauce.
• Use freshly grated cheese. The pre-grated stuff sold in store has additives that prevent it from melting nicely.
• For a heartier variation, stir in half a cup of heavy cream. Or try adding in shrimp, scallops, bell peppers or zucchini.
• If you have leftovers, refrigerate them in a sealed container for up to 4 days. Reheat gently on stovetop, adding a few splashes of water or olive oil as needed.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 454Total Fat 28gSaturated Fat 14gUnsaturated Fat 14gCholesterol 67mgSodium 855mgCarbohydrates 34gFiber 3gSugar 2gProtein 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest