Description
This lemon pasta recipe is light, fresh, and made without butter or cream. Olive oil, garlic, lemon zest, and pasta water create a silky, flavorful sauce that’s perfect for a healthy vegetarian meal or simple pasta side dish.
Ingredients
12 oz dry spaghetti or linguine
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
Zest of 1 large lemon
Juice of 1 large lemon (about 3 tablespoons)
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 cup reserved pasta cooking water
1/4 cup freshly grated Parmesan cheese (optional)
2 tablespoons fresh parsley, finely chopped
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat.
3. Add minced garlic and crushed red pepper flakes. Cook for 30 seconds until fragrant, stirring constantly.
4. Stir in lemon zest, lemon juice, salt, pepper, and chopped parsley.
5. Add the cooked pasta and reserved pasta water to the skillet.
6. Toss continuously for 1-2 minutes until the pasta is glossy and evenly coated.
7. Remove from heat and stir in Parmesan cheese if using.
8. Taste and adjust seasoning as needed. Serve immediately.
Notes
For a vegan version, omit the Parmesan cheese.
Add sautéed vegetables like spinach, broccoli, or asparagus for extra nutrition.
For protein, serve with grilled chicken, shrimp, or chickpeas.
Always use fresh lemon juice for the best flavor.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian