easy lemon butter pasta (Printable)

Silky pasta tossed with lemon and butter delivers vibrant flavor for a fast, satisfying vegetarian dish.

# What You'll Need:

→ Pasta

01 - 7 ounces spaghetti or linguine
02 - 1 teaspoon salt, for pasta water

→ Sauce

03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - Juice of 1 large lemon, approximately 3 tablespoons
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons reserved pasta water
09 - 1/4 teaspoon freshly ground black pepper
10 - Salt to taste

→ Garnish

11 - 1 tablespoon chopped fresh parsley
12 - Extra grated Parmesan, as desired

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 2 tablespoons of pasta water, then drain well.
02 - Melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute, until fragrant but not browned.
03 - Incorporate lemon zest and lemon juice into the skillet. Stir gently to combine with the butter.
04 - Add drained pasta and reserved pasta water to the skillet. Toss thoroughly to ensure even coating.
05 - Sprinkle Parmesan cheese and black pepper over pasta. Toss continuously until cheese melts and sauce attains a glossy consistency. Adjust seasoning with additional salt as needed.
06 - Plate immediately, garnishing with chopped parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • The zesty lemon transforms ordinary pasta into something playful and sunshine-filled.
  • This dish came to my rescue on busy nights when craving both speed and fresh flavor.
02 -
  • Don't rush the garlic—a moment too long and it turns bitter, so keep an eye on it.
  • Saving pasta water is non-negotiable; it makes the sauce beautifully silky instead of oily.
03 -
  • If the sauce feels thin, just let the pasta sit a minute in the skillet—it thickens beautifully.
  • Swirl the hot pasta right into the sauce off the heat for a glossy, restaurant-style finish.
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