Easy Lemon Pasta

Classic lemon pasta (“pasta al limone” in Italian) is one of the easiest dishes you can make in 20 minutes and guaranteed to become a lemony, buttery, amply cheesy repeat favorite!

Lemon pasta is a light, vibrant, quick and easy dinner you can have on your table in 20 minutes flat! It’s silky, peppery, garlicky, herbaceous, singing with bold, lemon tanginess punctuated by rich, salty Pecorino Romano. Enjoy the lemon spaghetti in its simplicity, or add protein or veggies. Serve this recipe with garlic bread and Caesar salad for the perfect weeknight dinner that tastes like a million bucks!

We love quick cooking pasta dishes for an easy weeknight dinner win. Don’t miss some of our favorites: Pesto Pasta, Pasta Carbonara, Fettuccine Alfredo, Cacio e Pepe, Bacon Spaghetti, Homemade Mac and Cheese, Weeknight Spaghetti Bolognese and Blackened Chicken Alfredo.

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HOW TO MAKE Lemon Pasta VIDEo

top view of lemon pasta recipe lemon pasta recipe (pasta al limone) in a bowl garnished by Parmesan

What is Pasta Al Limone?

Pasta al limone (lemon pasta) combines long, smooth pasta, such as spaghetti, with olive oil, lemon zest, lemon juice, pepper and grated cheese such as Parmigiano-Reggiano. Sometimes garlic, heavy cream or white wine are added depending on the region and personal preferences.

When making the dish without heavy cream (like this recipe), the lemon sauce of olive oil, sometimes butter, lemon juice and lemon zest, is emulsified with the starchy pasta water in order to thicken the sauce. When making the dish with heavy cream, the cream becomes the base of the sauce instead of butter, olive oil and starchy pasta water. (I’ll explain why no cream is best below).

The sauce is then tossed with the pasta and as finishing touches, is seasoned with freshly ground black pepper and showered with plenty of freshly grated cheese. The finished lemon spaghetti is beautifully bright, silky, light, with juicy tart pops that cut through the richness.

lemon pasta recipe (pasta al limone) in a pot garnished with cheese, basil and Parmesan

Why this Lemon Pasta Recipe Works

It’s naturally thickened – no heavy cream needed! The slurp worthy lemony pasta sauce is made with the power of emulsion. It works by cooking the pasta in a smaller volume of water than usual so the pasta water is extra starchy. Next, it swaps out the heavy cream for a mixture of olive oil and butter for richness, then adds starchy pasta cooking water to thicken the silky, lemon scented sauce without dulling the vivid lemon flavor.

It’s perfectly balanced. Don’t mistake the simplicity of this lemon spaghetti for boring; it is exponentially more fabulous than the sum of its parts. In typical fashion, I couldn’t serve up a monochromatic plate of lemon pasta. Instead, this pasta al limone is a mouthwatering balance of silky, comforting richness with the olive oil, butter, and ample cheese lifted up by the lightness of fresh, bright, sunny citrus punctuated with zingy garlic, chili pepper heat, freshly cracked pepper, fresh basil and parsley.

It uses Pecorino Romano instead of Parmesan. This results in superior sharp, nutty flavor AKA far superior lemon pasta because Romano is 3 times more flavorful!

A quick and easy dinner must for your weeknight dinner arsenal. This lemon pasta recipe is the epitome of minimal effort, high reward that tastes like a million bucks. It is on your table in 20 minutes flat, perfect for when you need a satisfying dinner in a hurry.

Anyone can make pasta al limone. It’s as easy as simmering lemon juice, lemon zest, butter, olive oil, garlic, capers, freshly cracked pepper and red pepper flakes for a couple minutes, then stirring in the starchy pasta water to create a luxurious, emulsified lemon scented sauce that’s out of this world. Twirl in your pasta, dust it with freshly grated cheese and you have silky, tangy, slurp worthy comfort food.

It’s super versatile. This lemon pasta recipe is an adaptable blank canvas, delicious on its own, or delicious with veggies, chicken, shrimp, salmon, etc.

serving lemon pasta recipe (pasta al limone) by picking up lemon pasta with two forks

Pasta al Limone Recipe ingredients

This is a quick and easy pasta recipe that’s flavored with layers of acid, aromatics, herbs and heat. The bright lemon is complemented by a few non-traditional additions of fresh herbs and salty capers which elevate this to quite possible the best lemon pasta recipe. But we’ll let your taste buds be the judge of that. Here’s what you’ll need to make lemon spaghetti:

Spaghetti: I used traditional spaghetti, but you could also use linguine or experiment with whole wheat or gluten-free varieties if needed. I would not substitute with a short pasta. You need a long, smooth pasta which allows you to scrape the sauce from the bottom of the pan like a mop, helping to emulsify the sauce and ensuring none of the sauce is left in contact with the pan’s hot surface for too long.
Lemons: bright flavor from both juice and zest of 2 medium lemons is what makes this pasta a limone! Try and use unwaxed lemons and always wash the lemons before grating the zest. Roll your lemons on the counter before juicing to help release more juice.
Cheese: quality, aged Pecorino Romano is ideal for lemon pasta and preferred over Parmesan because it is so much more flavorful. Pecorino Romano can be found with the specialty cheeses at your grocery store.
Olive Oil: use extra-virgin olive oil for the best flavor. The higher quality the oil, the more flavor. The spices and garlic are sautéed in a blend of olive oil and butter which adds a layer of flavor and prevents the butter from burning.
Butter: infuses the pasta with buttery deliciousness! Use unsalted butter or reduce the salt in the recipe.
Capers: are optional but highly recommended for their briny, tangy, lemony pops of huge flavor. You can find them by the olives at your grocery store. Fun fact: capers are actually flower buds imported from Italy that have been brined to mellow their bitterness.
Garlic: this aromatic is included in some classic pasta al limone recipes, and not in others, but personally, I would never make it without! Lemon and garlic are a match made in heaven and infuse the lemon butter sauce with a kick of pungent, garlic deliciousness. You can use just a couple cloves or I like to use 6 to 8 cloves to really taste the punch.
Pepper: use freshly cracked black pepper, it tastes far superior to ground pepper and will elevate your entire dish. I go for about 40 grinds of pepper, but you can use more or less to taste.
Red pepper flakes: just ¼ teaspoon adds flavor to the dish without making it spicy.
Herbs: a blend of fresh and dried parsley, basil, and oregano add depth to the sauce.

Lemon Pasta with cream vs without

This lemon pasta recipe doesn’t use any heavy cream – for a reason. While heavy cream may sound like a great idea, when I tested the recipe side by side both with cream and without cream, the cream-less pasta was the clear winner.

In the cream version, the pasta was plenty creamy, but the richness masked/dulled down/muddied the lemony flavor. In the version without cream (thickened instead by the emulsified starchy pasta water), the bright lemon was cleaner, cutting through with high-pitched clarity, everything you dream pasta al limone should be.

pecorino romano vs PARMESAN

Pecorino Romano, made from sheep’s milk, is sharper, salter, tangier, more pungent and assertive than Parmesan. Parmesan, made from cow’s milk, is a bit more neutral and milder overall. In fact, Cooks Illustrated suggests using one-third less Pecorino than Parmesan in recipe substitutions – which essentially means Pecorino Romano is 3x more flavorful!

All that being said, if you only have Parmesan on hand– you may use Parmesan, but just be aware it will not taste as intoxicating as intended, so you may want to add more. Next time, splurge for the Pecorino Romano!

How to Make Lemon Pasta

This lemon pasta recipe is as simple as tossing the pasta in a lemon butter sauce punched up with loads of garlic, freshly cracked pepper, crushed red pepper and capers. Then, add the lemon juice, lemon zest, starchy pasta water, fold in the pasta and fresh herbs and shower the dish with loads of salty, nutty Pecorino Romano.

Here’s a step-step look at how the lemon pasta is made (full recipe in the printable recipe card at the bottom of the post):

Step 1: Cook the spaghetti. You’ll cook the pasta in less water than usual because we want the water to be very starchy, which will make the sauce thick and glossy. Cook the pasta until almost al dente – you want your pasta to still have some bite to it! Reserve 1 cup of pasta water before draining the pasta (do not rinse the pasta – we want all of the starch).

showing how to make lemon pasta (pasta al limone) by cooking spaghetti in water and removing some of the starch water for the sauce

Step 2: Sauté the aromatics. While the pasta is cooking, add the butter, olive oil, capers, garlic, red pepper flakes and freshly cracked pepper to a large pan (I use my favorite braiser). Cook just until fragrant and then remove from the heat. This “blooms” the pepper and deepens the flavor.

showing how to make lemon pasta (pasta al limone) by sautéing garlic, red pepper, ground pepper and capers in lemon and butter

Step 3: Make the lemon pasta sauce. Once the pasta has been drained, return the garlic mixture to medium heat. Whisk in ⅓ cup of the reserved pasta water, as well as the lemon juice, lemon zest, oregano, and salt.

showing how to make lemon pasta (pasta al limone) by adding starchy pasta water, lemon juice and lemon zest to the butter and garlic

Step 4: Assemble the pasta. Add the drained pasta, basil, parsley, and cheese. Toss to coat, until most of the liquid is absorbed and the pasta is cooked to al dente.

showing how to make lemon pasta (pasta al limone) by adding Parmesan, basil and parsley to the pasta

Step 5: Garnish and serve. Remove the pasta from the heat and garnish with freshly grated cheese just before serving.

Prep ahead for Lemon Pasta

This lemon pasta recipe can be made completely in advance or you can prepare the individual ingredients ahead of time:

Lemons: can be zested and juiced up to 3 days in advance. Refrigerate until ready to use.

Pecorino Romano: can be grated and stored in an airtight container in the fridge until ready to use.

Fresh Herbs: can be chopped and stored in an airtight container in the refrigerator up to one day ahead of time.

showing how to make lemon pasta (pasta al limone) by tossing pasta with lemon sauce and starchy water

Easy Lemon Pasta tips

This is a very simple recipe, so it’s important to pay attention to a few key details:

Use freshly grated cheese for best results. I don’t recommend buying pre-grated cheese because it’s coated in chemicals to prevent it from clumping together. It’s also not as flavorful and can taste “waxy.” If possible, use Pecorino Romano, otherwise, use additional Parmesan.
Be careful when zesting the lemon. Only zest the yellow portion of the rind, not the pith, which is the bitter white portion underneath the yellow skin.
Cook the pasta in less water. I recommend cooking the pasta in a large Dutch oven so that it will fit the length of the spaghetti, allowing you to use less water. This will make the water extra starchy, which creates the most luscious glossy, thick lemon sauce.
Stir pasta frequently while it cooks. Because we are cooking the pasta in less water than normal, make sure to stir the pasta frequently while cooking so that it doesn’t stick to the pot.
Cook the pasta just until al dente. Undercook the pasta slightly, until almost al dente, or until it has some “bite” to it but is otherwise tender, usually a couple minutes less than the box recommends. It will finish cooking in the lemon sauce.
Add some pasta water (NOT regular water) to the sauce. The salty, starchy pasta water is liquid gold. It will loosen the lemon sauce so it glides effortlessly over the spaghetti without watering it down like regular water will. The starches that are released from the pasta while cooking emulsify with the lemon sauce, naturally thickening it into a slick, herbaceous sauce. If the sauce isn’t as silky as you’d like, add additional pasta water.
Adjust the recipe to taste. As with all recipes, it is important to make this recipe right for YOU. You may find you need extra cheese, an extra squeeze of lemon, or loads of freshly cracked pepper. So, prepare to be flexible!

Lemon Spaghetti variations and substitutions

Lemon Pasta with Chicken: season chopped chicken with salt, pepper and paprika, pan sear until cooked through, then stir into the pasta at the end of cooking. Greek chicken, lemon basil chicken and Italian chicken would also be fabulous.
Lemon Pasta with Shrimp: add roasted shrimp or butter garlic shrimp; stir into the pasta after it’s done cooking.
Lemon Pasta with Salmon: stir in lemon pepper salmon or use this salmon pasta recipe as a guide.
Add veggies. Add roasted or sautéed vegetables to the lemon pasta. Think: zucchini, asparagus, broccoli, petite peas, green beans, wilted spinach, etc.
Make it creamy. Swap the olive oil and reserved pasta water for heavy cream.
Make it spicy. Add extra red pepper flakes to increase the heat.
Make it more or less garlicky. Add 8 or more cloves if you’re a garlic fiend. Add just a couple cloves if you only want a hint of garlic.
Make it lemonier. This recipe packs in plenty of lemon flavor as it is, but for an even stronger lemon flavor, add additional lemon zest. Don’t add more lemon juice, as it can make the sauce runny.
Use a different cheese. Pecorino Romano is sharp, salty, and tangy, but Parmesan or another cheese of choice may be used such as feta or goat cheese.
Add pesto. Reduce the oil and stir in some pesto to finish.
Add sun-dried tomatoes. Replace the olive oil with oil from the sun-dried tomato jar and sauté chopped sun-dried tomatoes in the butter with the black pepper.
Add fresh or fire roasted diced tomatoes. Sauté chopped fresh Roma tomatoes or cherry tomatoes in the butter with the black pepper or stir in fire roasted diced tomatoes at the end of cooking and heat through.
Make it vegan. Substitute the cheese with a non-dairy cheese or add nutritional yeast. Nutritional yeast is nutty and cheesy.
Make it gluten-free. Use your favorite gluten-free spaghetti in place of the regular spaghetti.
Spaghetti: another smooth, long pasta like linguine or fettuccine may be used.
Herbs: pretty much any blend of fresh and dried herbs will work in this lemon spaghetti, make it your own!
Butter: use a dairy-free butter, if needed, to make it vegan, or simply use additional olive oil if you absolutely must.
Capers: may be omitted entirely, if desired, but you’ll be missing their sublime briny kick.
Pecorino Romano: may be swapped with freshly grated Parmesan, but it isn’t as flavorful, so you may want to use more, see below.

what to serve with Lemon Spaghetti

We love serving this pasta al limone with a big green salad or roasted broccoli along with garlic bread. It also pairs well with:

Salad: Caesar Salad, Strawberry Spinach Salad, Garden Salad, Wedge Salad, Apple Salad or Broccoli Strawberry Salad.

Bread: Garlic Bread, Soft and Fluffy Dinner Rolls or Garlic Parmesan Butter Breadsticks.

Fruit: Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette and Berry Salad in Honey Mascarpone.

Veggies: Baked Parmesan Asparagus, Roasted Parmesan Broccoli, Bacon-Wrapped Green Beans, Roasted Brussels Sprouts or Roasted Cauliflower.

How to store Pasta al Limone

Storage: Store leftover pasta in an airtight container in the fridge for up to five days.

Microwave: Microwave small portions for 1 minute, stir, then continue to heat at 30-second intervals until warmed through.

Stove: For larger portions, reheat pasta gently on the stove over medium-low heat, stirring occasionally. You may need to add a splash of water if the pasta seems dry.

Can Lemon Pasta be Frozen?

Yes, this Lemon Pasta freezes well because it is not a dairy-based sauce. Let the dish cool completely, transfer to an airtight container or freezer bag and squeeze out excess air. Freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Lemon Pasta Recipe FAQs

Where did Pasta Al Limone Originate?

Pasta al limone is a classic, simple Italian pasta dish said to have originated at L’Antica Trattoria in Sorrento, where lemon juice was tossed with just-cooked pasta until absorbed. Today, there are countless variations, all extremely popular in the Campania region in Italy, specifically the Amalfi Coast, in towns like Amalfi and Sorrento.

Lemon production in this region can be traced back to the Renaissance period, in which it varied in uses from culinary to medical. This region has become famous for producing the “lemon of Sorrento” prized for its fragrance and taste. It remains one of the top exports of the region.

serving lemon pasta recipe (pasta al limone) by twirling it on a fork in a bowl

Looking for more Easy and Delicious Pasta Recipes?

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Bacon Pasta
Weeknight Spaghetti
Creamy Basil Chicken and Orzo
Chicken Spaghetti
Bruschetta Chicken Pasta
Creamy Chicken Pesto Pasta
Cheesy Chicken Bacon Ranch Pasta

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Servings: -6 servings

Prep Time: 5

Cook Time: 15

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Ingredients

16 ounces spaghetti
¼ cup olive oil
3 tablespoons butter, salted or unsalted
1/3 cup drained capers
6-8 cloves garlic, minced
1/4 teaspoon red pepper flakes
40 turns freshly cracked pepper
zest and juice from 2 lemons (about ⅓ cup juice)
1/2 tsp EACH salt, dried oregano
1/4 cup fresh parsley, minced (may sub 1 tsp dried)
1/4 cup fresh basil leaves, minced (may sub 1 tsp dried)
1/2 cup freshly grated Pecorino Romano cheese (may sub Parmesan)

Instructions

Add roughly 2 quarts water (8 cups) to a large Dutch oven (or stockpot wide enough to fit spaghetti). The water will be very shallow because we want it to be very starchy. Cover and bring to a boil. Uncover and stir in 1 tablespoon salt then add the spaghetti.
Cook spaghetti, uncovered, until almost al dente (it will finish cooking in the sauce), stirring often. Reserve 1 cup of pasta water before draining the pasta (do not rinse the pasta – we want all of the starch).
Meanwhile, heat a large braiser (this is the exact one I use), or saucepan, over medium heat. Add the olive oil, butter, capers, garlic, red pepper flakes and freshly cracked pepper. Cook for a couple minutes, until very fragrant. Remove from heat and stir in the lemon juice, lemon zest, oregano and salt.
Once the pasta is cooked drained, return the garlic lemon mixture to medium heat. Whisk in ⅓ cup reserved pasta water,
Add the drained pasta, basil, parsley and cheese. Toss to coat, until most of the liquid is absorbed and the pasta is cooked al dente, adding additional reserved pasta water ¼ cup at a time as needed to moisten.
Remove from heat and garnish with additional freshly grated cheese and salt and pepper to taste.

Video

Notes

Pecorino Romano vs Parmesan: Pecorino Romano, made from sheep’s milk, is sharper, salter, tangier, more pungent and assertive than Parmesan. Parmesan, made from cow’s milk, is a bit more neutral and milder overall. In fact, Cooks Illustrated suggests using one-third less Pecorino than Parmesan in recipe substitutions – which essentially means Pecorino Romano is 3x more flavorful! So, if you use Parmesan, you may want to add more to taste.

prep Ahead

Lemons: can be zested and juiced up to 3 days in advance. Refrigerate until ready to use.
Cheese: can be grated and stored in an airtight container in the fridge until ready to use.
Fresh Herbs: can be chopped and stored in an airtight container in the refrigerator up to one day ahead of time.

How to Store and Reheat

You may need to add a splash of water if the pasta seems dry or for extra decadence, add additional butter. The lemon flavor will mellow some, so you may want to add a splash of lemon juice.

Storage: Store leftover pasta in an airtight container in the fridge for up to five days.
Microwave: Microwave small portions for 1 minute, stir, then continue to heat at 30-second intervals until warmed through.
Stove: For larger portions, reheat pasta gently on the stove over medium-low heat, stirring occasionally.

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8 Comments

John Lubeck says

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Vegetarian for dinner tomorrow. Gonna make a chef salad and this. Sounds awesome to me. Wonder if you can add some toasted breadcrumbs to this? Just at serving? Mixed into the pasta?

- Jen says
  
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  Absolutely, that would be delicious!
  
Laura says

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This recipe has become our go to side dish with salmon. Everyone in the family LOVES it and requests it all of the time. Tonight I am making the Lemon Basil Chicken and popping that into this pasta recipe.

- Jen says
  
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  Your meal pairings sound absolutely delicious! Thank you so much, Laura, I’m so happy this recipe is a new go-to!
  
Laura says

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We love this recipe and it is easy to make!! I make this as a side dish when making salmon. The two compliment each other perfectly. I also usually do a roasted asparagus and that goes great with everything. I usually leave out the cheese because one of my kids hates cheese but I am sure it is even more delicious with cheese!

- Jen says
  
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  That sounds like an amazing pairing! I’m so glad this has been a go-to!
  
Joanne says

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Thank you for this amazing recipe! Just one of your many that I have tried, love them and all saved in my Pinterest File! I was hoping to leave a picture! It was so good!

- Jen says
  
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  Thank you Joanne! I’m so thrilled that you have found so many recipes you love!