Pasta al Limone is a creamy, bright and refreshing pasta ideal for warm weather. The lemon cream sauce is lively and zesty, comes together fast, and pairs perfectly with any long pasta for a simple weeknight dinner.
Pasta al limone (lemon pasta) is quick to prepare and especially welcome on busy evenings or relaxed summer nights.
The dish is creamy and comforting without feeling heavy, delivering a fresh lemon flavor that is bright and clean.
You only need a few simple ingredients and minimal prep. The full recipe with step-by-step photos, tips and a short video is below.
Ingredients – what you need
Photo shows all ingredients (salt and pepper not pictured). Use the tips for best results.
- Pasta – any long pasta works best; linguine is used here.
- Lemon – zest and juice of 1 large lemon for freshness and zing.
- Heavy cream – use full-fat cream to prevent curdling when combined with lemon.
- Garlic – fresh garlic, thinly sliced, not powdered.
- Parmesan – freshly grated Parmigiano Reggiano adds the best flavor.
- Butter – a little butter to sauté garlic adds richness and depth.
Visual walk-through of the recipe
Bring a large pot of salted water to a boil and cook the pasta until al dente (about 7–8 minutes).
While the pasta cooks, melt butter in a large pan and lightly fry the sliced garlic for about 1 minute until fragrant.
Add the lemon zest and juice to the garlic butter and mix, then stir in the cream and grated parmesan.
Simmer the lemon cream for 1–2 minutes to slightly thicken. Season with salt and pepper. Drain the pasta, reserving some pasta water to loosen and emulsify the sauce if needed.
Toss the pasta into the sauce, adding a splash of reserved pasta water until the sauce coats the noodles smoothly. Serve immediately.
Recipe tips and FAQs
- Choose a fresh lemon – it should be firm and fragrant for the best zest and juice.
- Pasta shape – long pasta holds the sauce better than short shapes.
- Reserve pasta water – the starchy water helps emulsify and loosen the sauce if it becomes too thick.
Yes. Full-fat heavy cream is recommended because lower-fat creams can curdle when mixed with lemon juice.
Leftovers don’t hold well; the cream will thicken and change texture as it cools. This dish is best eaten right away.
More quick pasta recipes to try
- Penne Pomodoro (Tomato Basil Pasta)
- Penne all’Arrabbiata: Spicy Italian Tomato Pasta
- Spaghetti Aglio e Olio: Garlic & Oil Pasta
- Pasta alla Boscaiola (Sausage & Mushroom)
If you try this Pasta al Limone recipe, please rate it and share how it turned out in the comments — feedback is always appreciated.
Step By Step Photos Above
Most recipes include step-by-step photos, tips and a short video.
Pasta al Limone
By Emily
Ingredients
- 14 oz linguine or other long pasta (400g)
- ½ cup heavy cream (120ml)
- 1 lemon, juice and zest
- 2 cloves garlic, finely sliced
- 2 tbsp butter (30g)
- ½ cup grated parmesan (25g)
- ½ cup reserved pasta water (120ml)
- Salt and pepper, to season
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente (around 7–8 minutes).
- Meanwhile, melt butter in a large pan. Add the sliced garlic and fry for about 1 minute until fragrant.
- Add the lemon zest and juice and stir to combine with the garlic butter. Add the cream and parmesan and stir.
- Simmer the sauce for 1–2 minutes until slightly thickened. Season with salt and pepper. Drain the pasta, reserving some pasta water to adjust the sauce.
- Toss the pasta with the sauce, adding a splash of reserved pasta water as needed until the sauce is silky. Serve immediately.
Video
Notes
- Use a fresh lemon: a firm, juicy lemon yields the best zest and juice.
- Pasta shape: long pasta holds this sauce better than short shapes.
- Use pasta water: starchy pasta water helps emulsify the sauce and smooth the texture.
- Serve & store: serve immediately. Reheating is not recommended and do not freeze.
Helpful Info for All Recipes
- Extra virgin olive oil is used in recipes unless stated otherwise.
- When using canned tomatoes, choose quality brands for best flavor.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 78 g |
Protein: 19 g |
Fat: 22 g
Nutrition information is automatically calculated and should be used as an estimate.
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