Lemon Garlic Butter Pasta

When we first came up with this recipe, it almost reminded us of the classic Italian pasta dish, Pasta al Limone. Both recipes have much in common, such as the garlic, lemon, spaghetti, and butter.

However, the traditional dish has different ratios. And it usually uses fresh pasta and doesn’t contain some of the other components we use, such as crushed pepper flakes, for a spicy kick.

Some versions also use cream and skip out on that lovely starchy water from the pasta. We love this recipe because although it tastes similar to an Italian staple, we can put our own twist on it, and our entire family is happy!

So, we know firsthand that this is the perfect recipe to treat your whole family, whether it be a special occasion or not. You can also cut the recipe in half to make a smaller portion for you and a loved one on Valentine’s Day or their birthday. The satisfying lemon butter pasta has such a sophisticated feel, so it can make celebrations that much more memorable.

Ingredients Needed

This recipe contains simple ingredients, making it the perfect weeknight meal.

Here are some notes about the primary ingredients in the recipe:

Butter: the unsalted butter is essential for this dish. After all, it wouldn’t be a lemon garlic butter pasta without the butter! You will need about half a cup of butter to create the ultimate lemon butter garlic pasta sauce.
Garlic: This recipe requires fresh garlic. You’ll want to peel and mince the fresh garlic cloves as preparation. We don’t suggest using powdered garlic in its place. It just won’t work. This recipe requires a lot of garlic for an umami-rich taste.
Pasta: For this recipe, we use spaghetti noodles as the base of the lemon garlic butter pasta dish. You’ll need one lb. of it to yield the six servings.
Seasonings: this dish has a few seasonings, such as black pepper, salt, and crushed pepper flakes. You can never go wrong with classic salt and pepper, and the crushed red pepper flakes add just a hint of spiciness that isn’t overwhelming. It is the perfect way to awaken your palate!
Lemon: The fresh lemon juice in this lemon spaghetti recipe gives such a bright and satisfying flavor to the dish. You’ll also need some zest from the lemon, so we don’t suggest bottled lemon juice. The lemon butter sauce recipe benefits from the fresh citrus.

For the entire ingredient breakdown and measurements, check out the recipe card below.

Other ways

There are many different ways you can alter this lemon garlic pasta recipe. Here are some ideas:

Creamy Lemon Pasta Sauce: To transform the lemon butter garlic sauce into a creamy sauce, you can add a splash or two of heavy cream towards the end of cooking. It won’t be entirely a cream sauce, but it will add some depth and extra richness.
Pasta Shape: although we think this garlic lemon pasta recipe works best with long pasta noodles like spaghetti pasta or even angel hair pasta, you can use other pasta shapes if you wish. Experiment with different types of ribbon pasta, shells, Rigatoni, or penne. The sky is the limit!
Add Veggies: Add veggies to the sauce, such as asparagus, mushrooms, green beans, or onions and peppers. Saute them first before adding the garlic and then making the recipe as usual.
Add Meat: Do you have any leftover meat you want to use up? How about some leftover rotisserie chicken? It would taste satisfying when heated and added to the sauce! You can also cook a quick protein, such as shrimp, to add to the meal. This wouldn’t increase the cooking time too much.

Pantry notes

Butter: Instead of butter, you can also use a vegan butter to make it vegan-friendly. Keep in mind that you will have to swap the parmesan cheese for a vegan-friendly cheese replacement. On the other hand, if you are out of butter, you can also use extra virgin olive oil in its place, but the pasta dish won’t have the same buttery flavor.
Seasonings: You can use mixed chili flakes instead of crushed pepper flakes. And feel free to use your preferred salt and pepper, such as kosher salt, table salt, or sea salt. White pepper certainly has a different taste than black pepper, but it will still taste satisfying.
Pasta Type: Instead of regular pasta, you can use chickpea pasta, brown rice pasta, or whole-grain (or whole-wheat) pasta.
Cheese: If you don’t have parmesan, you can use Pecorino instead. Other good cheeses that aren’t necessarily similar but still flavorful for this dish: feta cheese, goat cheese, or Gruyère!

How it comes together

Step 1: Cook and Drain Pasta

Bring a large pot of salted water to a boil. Add and cook pasta according to the package instructions until the pasta cooks al dente. Remove one cup of the starchy pasta water and set aside for later use, then use a colander to drain the cooked pasta.

Step 2: Make The Sauce

To start the lemon butter pasta sauce, melt butter in a large skillet on medium heat. Add the minced garlic and crushed pepper flakes and stir for 30 seconds. Add the black pepper and half of the reserved pasta water and bring to a light simmer. Note: the lemon juice gets added at the end.

Step 3: Combine Pasta With Sauce

Add the hot pasta and toss well to combine with the garlic butter mixture. Add the shredded parmesan and toss.

Step 4: Add Lemon Zest and Juice

Take off the heat and add the lemon zest and juice. Toss to combine.

Step 8: Garnish and Serve

Garnish with minced fresh Italian parsley and more shredded parmesan.

Be careful not to burn the garlic, as it will give the entire sauce a bitter flavor. If you notice it is close to burning, turn the heat down and cook it more gently until you add the pasta water.

Yield: 6 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Ingredients

16 ounces spaghetti
6 Tablespoons butter
8 cloves garlic, peeled and minced
½ teaspoon crushed pepper flakes
¼ teaspoon black pepper
⅔ cup freshly grated parmesan, plus more for serving
Salt as needed
Zest and juice of 1 lemon
Fresh minced parsley for garnish, optional

Method

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (done but with a firm bite). It takes about 8 minutes to cook to be al dente. Remove one cup of the pasta cooking water and set aside for later use, then use a colander to drain the pasta over a sink.
Add the butter to a skillet on medium heat and let it melt. Add the minced garlic and crushed pepper flakes and stir for 30 seconds. Do not burn the garlic. Add the black pepper and half of the reserved pasta water. Stir well and bring to a light simmer.
Add the cooked spaghetti and toss well to combine with the garlic butter sauce. Add the shredded parmesan and toss well to ensure that it is evenly distributed in the pasta. Add more water if it needs some thinning out. Also, taste and add salt as needed.
Take off the heat and add the lemon zest and juice. Toss to combine.
Garnish with minced fresh parsley if desired. Serve topped with more shredded parmesan.

Notes

Don’t miss all the important details in the post.

After it cools to room temperature, you can store any leftovers from this simple lemon garlic pasta dish in an airtight container in the refrigerator. Reheat in the microwave or gently over medium-low heat on the stovetop.

For best results, use fresh parmesan cheese and grate it yourself rather than buying the store-bought grated cheese. It makes all of the difference in quality, texture, and flavor!