Description
This 30-Minute Lemon Garlic Pasta is a simple, fresh, and flavorful meal that’s perfect for busy weeknights. Tender pasta is tossed in a buttery garlic sauce with bright lemon flavor and finished with Parmesan cheese and fresh herbs. It’s light enough for summer yet satisfying enough to serve as a main dish, making it a recipe you’ll want to keep on repeat.
Ingredients
Scale
- 12 oz spaghetti or linguine
- 3 tablespoons butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 large lemon, zested and juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/3 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
- Before draining the pasta, reserve about 1/3 cup of the pasta cooking water. Drain the pasta and set aside.
- In a large skillet, melt the butter with the olive oil over medium heat.
- Add the minced garlic and cook for about 1 minute, stirring constantly. Be careful not to let the garlic brown.
- Stir in the lemon zest, lemon juice, salt, black pepper, and red pepper flakes if using.
- Add the cooked pasta to the skillet and toss well to coat in the lemon garlic sauce.
- Pour in the reserved pasta water and continue tossing until the sauce lightly coats the pasta.
- Add the Parmesan cheese and parsley. Toss again until everything is evenly combined.
- Serve immediately with additional Parmesan cheese and fresh parsley if desired.
Notes
- Fresh lemon juice provides the best flavor.
- Reserve pasta water before draining to help create a silky sauce.
- Do not overcook the garlic, as it can become bitter.
- Use freshly grated Parmesan for the smoothest texture.
- Al dente pasta holds up best when tossed with the sauce.
Nutrition
- Serving Size: 4–6 servings
- Calories: 390 per serving