Lemon Pasta, a dish as bright and cheerful as a sunny afternoon in Naples. At Nonna’s Dishes, we believe in simple pleasures, and this Lemon Pasta recipe embodies that philosophy perfectly. It’s a dish that Maria remembers her own nonna making on busy weeknights, a quick and delicious way to feed the family. The bright citrus notes dance with the creamy pasta, creating a symphony of flavors that will transport you to the Italian coast with every bite. Learn how to make this quick and easy Lemon Pasta, because sometimes, the best things in life are the simplest.
Table of Contents
Why You Will Love This Lemon Pasta Recipe
This isn’t just another pasta dish; it’s a hug in a bowl. First and foremost, it’s incredibly comforting. The creamy sauce, bursting with lemon flavor, is like a warm ray of sunshine. It is remarkably quick and easy to throw together, perfect for those nights when you’re short on time but still crave something delicious and homemade.
What makes our Lemon Pasta recipe special? It's the perfect balance of flavors. The tangy lemon cuts through the richness of the cream and cheese, creating a dish that is both satisfying and refreshing. From our table to yours, that's the Nonna's Dishes promise. Now think of the smell of an Italian summer, that's this recipe's story. We hope that you enjoy this little piece of our culinary history.
Ingredients Needed for This Lemon Pasta Recipe
Here is a comprehensive ingredient list to make our dish. Don't worry, it isn't hard to get a hold of these items.
- 1 pound spaghetti or linguine
- ½ cup (1 stick) unsalted butter
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup grated Pecorino Romano cheese, plus more for serving
- Zest of 2 lemons
- ¼ cup freshly squeezed lemon juice (from about 2 lemons)
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes or more to taste
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
How to Make This Lemon Pasta Recipe
This recipe is simple, and you will have fun making it! Just follow along with one of us Nonnas.
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Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
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While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
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Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan and Pecorino Romano cheeses until melted and smooth.
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Add the lemon zest and lemon juice to the sauce. Season with salt and pepper to taste.
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Add the drained pasta to the skillet with the sauce. Toss to coat, adding a little of the reserved pasta water if needed to create a creamy consistency.
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Stir in the chopped parsley. Serve immediately, garnished with extra cheese and a sprinkle of red pepper flakes if desired. And there you have it, dinner is served!
How to Serve This Lemon Pasta Recipe
Our Lemon Pasta recipe is delicious on it's own, but it can also be elevated. Garnish with additional Parmesan or Pecorino Romano cheese for an extra touch of decadence. Chopped fresh parsley or basil adds a pop of color and freshness. A sprinkle of red pepper flakes provides a subtle kick of heat.
This pasta pairs wonderfully with a simple green salad or some crusty bread for soaking up the delicious sauce. For a heartier meal, serve it alongside grilled chicken or fish. If you love the lemon/salmon kick, you've got to try our Baked Lemon Garlic Butter Salmon recipe.
How to Store This Lemon Pasta Recipe
To properly store our delicious dish, you must put it in an airtight container. Properly refrigerated, Nonna's Lemon Pasta will last for up to 3 days.
For the best results, reheat the pasta in a skillet over medium low heat, adding a splash of milk or cream to loosen the sauce. Avoid microwaving, as this can cause the pasta to become rubbery. We suggest reheating in the skillet always!
We don’t recommend freezing Lemon Pasta, as the sauce can separate and become watery when thawed. It's best enjoyed fresh!
Tips to Make This Lemon Pasta Recipe
Want the BEST dish possible? Here are some tips from Nonnas Dishes to you.
- Use fresh, high quality ingredients for the best flavor.
- Don’t overcook the pasta. Al dente is the way to go!
- Be careful not to burn the garlic. Cook it gently over medium low heat.
- Adjust the amount of lemon juice and red pepper flakes to your taste. Also remember to zest the lemon first before you use it!
- Don’t be afraid to experiment with different types of cheese and herbs. A pinch of basil can go a long way.
- If the sauce is too thick, add a little more pasta water until it reaches your desired consistency.
Helpful Notes for This Lemon Pasta Recipe
A few extra notes to help you create a great dish!
Pecorino Romano cheese gives it an extra kick. For a milder flavor, use all Parmesan. However, the mix is the way to go for a truly authentic experience.
Freshly squeezed lemon juice makes a huge difference in the flavor. Bottled juice just doesn’t compare. The bottled juice, as Maria would say, "sucks".
If you don’t have heavy cream on hand, you can substitute whole milk or half and half. It won't be as thick, but it will still be delicious for sure.
Variation of This Lemon Pasta Recipe
Want a twist? Of course!
- Add grilled chicken or shrimp for a heartier meal.
- Stir in some sun dried tomatoes for a burst of flavor.
- Make it vegetarian by adding sauteed vegetables like zucchini, bell peppers, or mushrooms.
- Experiment with different types of pasta, like penne or farfalle.
- Our Lemon Pasta recipe is also excellent with some Lemon Garlic Salmon Tray!.
Frequently Asked Questions
What is the best type of pasta to use for lemon pasta?
Long pasta shapes like spaghetti, linguine, or fettuccine work best as they allow the sauce to cling to them. However, shorter shapes like penne or rigatoni can also be used if preferred.
How do I prevent my lemon pasta sauce from curdling?
Add the lemon juice off the heat and gradually whisk in a small amount of pasta water to temper the sauce before adding it back to the pasta. Avoid boiling the sauce after adding the lemon juice.
Can I add protein to lemon pasta?
Yes, grilled chicken, shrimp, or scallops are excellent additions to lemon pasta. You can also add vegetables like asparagus, peas, or zucchini for added flavor and nutrients.
How long does lemon pasta last?
Lemon pasta is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to prevent it from drying out.
Conclusion
We hope you enjoy our Lemon Pasta recipe as much as we do. It’s a dish that’s close to our hearts, a reminder of family, tradition, and the simple pleasures of life. So gather your ingredients, put on some Italian music, and let’s get cooking! Don't forget to Follow us on Pinterest for more delicious recipes and cooking tips.
We promise, this Lemon Pasta will become a staple in your home. Let us know in the comments below if you have any questions!
Lemon Pasta: The BEST Easy Recipe (Ready in 20 Minutes!)
Bright, creamy, and bursting with citrus flavor, this Lemon Pasta recipe is a simple and delicious weeknight meal.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Main Course
Cuisine: Italian
Nutrition:
Protein: 15g
Carbs: 45g
Fat: 25g
Ingredients
- 1 pound spaghetti or linguine
- ½ cup (1 stick) unsalted butter
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup grated Pecorino Romano cheese, plus more for serving
- Zest of 2 lemons
- ¼ cup freshly squeezed lemon juice (from about 2 lemons)
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes, or more to taste
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan and Pecorino Romano cheeses until melted and smooth.
- Add the lemon zest and lemon juice to the sauce. Season with salt and pepper to taste.
- Add the drained pasta to the skillet with the sauce. Toss to coat, adding a little of the reserved pasta water if needed to create a creamy consistency.
- Stir in the chopped parsley. Serve immediately, garnished with extra cheese and a sprinkle of red pepper flakes if desired.
Notes
- Use fresh, high quality ingredients for the best flavor. Pecorino Romano cheese gives it an extra kick. For a milder flavor, use all Parmesan.
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