Lemon Garlic Butter Pasta is a quick and vibrant dish that combines silky noodles with a zesty lemon-garlic butter sauce. It’s the perfect balance of tangy citrus and rich butter, making it a delicious option for a light lunch or easy weeknight dinner.
Why You’ll Love This Recipe
- Bright, fresh, and buttery flavor in every bite
- Ready in just 20 minutes
- Pairs perfectly with proteins or vegetables
- Simple ingredients and minimal prep
- Great for both warm or cold servings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (spaghetti, linguine, or fettuccine)
- Butter
- Garlic, minced
- Lemon zest and juice
- Olive oil (optional)
- Salt and pepper
- Crushed red pepper flakes (optional)
- Grated Parmesan cheese
- Fresh parsley (optional garnish)
- Reserved pasta water
Directions
- Cook pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.
- In a large skillet, melt butter over medium heat. Add garlic (and red pepper flakes, if using), and sauté until fragrant—about 1 minute.
- Stir in lemon juice and zest. Add a splash of reserved pasta water to loosen the sauce.
- Toss cooked pasta in the sauce. Add Parmesan and more pasta water if needed to create a silky coating.
- Season with salt and pepper. Garnish with parsley and serve immediately.
Servings and timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
Variations
- Add grilled chicken, shrimp, or salmon for protein
- Stir in vegetables like spinach, asparagus, or cherry tomatoes
- Use gluten-free pasta if needed
- Make it creamy with a splash of heavy cream or a dollop of ricotta
- Top with toasted breadcrumbs for crunch
Storage/reheating
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently with a splash of water or olive oil to loosen the sauce
- Freezing is not recommended due to sauce separation
FAQs
1. Can I use different types of pasta?
Yes, any long pasta like linguine or fettuccine works well.
2. Is fresh lemon necessary?
Yes, fresh lemon juice and zest provide the best flavor.
3. Can I add vegetables?
Absolutely—spinach, asparagus, and cherry tomatoes are great additions.
4. How do I prevent the garlic from burning?
Cook it on medium heat and stir constantly for just about 1 minute.
5. What if I want it creamy?
Add a splash of cream or a spoonful of ricotta at the end.
6. Can I make it vegan?
Use plant-based butter and skip the cheese or use a vegan alternative.
7. How do I make it spicier?
Increase the amount of crushed red pepper flakes.
8. Is Parmesan necessary?
It adds flavor, but nutritional yeast or another cheese can be used.
9. Can I double the recipe?
Yes, just double all ingredients and adjust seasoning to taste.
10. Will it taste good cold?
Yes, it also makes a refreshing cold pasta salad.
Conclusion
Lemon Garlic Butter Pasta is the epitome of simple elegance. Quick to make and packed with flavor, it’s perfect for busy weeknights or laid-back weekend meals. Enjoy it as-is or make it your own with veggies, proteins, or creamy twists.
Print
Lemon Garlic Butter Pasta
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Boil & Sauté
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A bright and savory pasta dish featuring tender noodles coated in a luscious lemon garlic butter sauce—simple, elegant, and ready in under 20 minutes.
Ingredients
- 12 oz spaghetti or fettuccine
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Cook pasta in a large pot of boiling salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, melt butter with olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute—don’t let it brown.
- Stir in lemon zest, lemon juice, and red pepper flakes (if using).
- Add cooked pasta to the skillet and toss to coat. If the sauce seems dry, add a splash of reserved pasta water until smooth.
- Remove from heat, stir in grated Parmesan and chopped parsley. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan and parsley.
Notes
- Make it creamy: whisk in 2–3 tbsp of heavy cream or Greek yogurt at step 5.
- Protein option: add cooked shrimp or grilled chicken for a heartier meal.
- Storage: refrigerate leftovers in an airtight container for up to 2 days; reheat with a splash of water.
- Gluten-free option: swap in GF pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg