Description
This light and luscious Lemon Butter Garlic Pasta comes together in just 15 minutes, using simple pantry staples. Bursting with zesty lemon, rich garlic, and creamy Parmesan—no heavy cream needed—this dish delivers bold, refreshing flavor in every silky bite.
Ingredients
300 g (10.5 oz) linguine or spaghetti
1 tablespoon extra virgin olive oil
40 g (2 tablespoons) unsalted butter
6 garlic cloves, finely sliced
½ teaspoon red chili flakes (adjust to taste)
Zest and juice of 1 medium lemon
50 g (½ cup) grated Parmesan or vegetarian hard cheese
A handful of fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Instructions
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Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1 to 2 cups of the pasta water, then drain.
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In a large pan, heat olive oil and melt butter over medium-low heat.
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Add sliced garlic and chili flakes, cooking for 1 to 2 minutes until fragrant and just turning golden—avoid burning.
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Add drained pasta directly to the pan and toss well to coat in the garlic butter. Add splashes of reserved pasta water as needed to loosen the sauce.
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Stir in lemon zest and juice, followed by Parmesan. Mix thoroughly until the cheese melts and the sauce clings to the pasta.
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Season with salt and freshly ground black pepper. Garnish with chopped parsley and serve immediately with extra Parmesan or lemon zest on top if desired.
Notes
For added protein, serve this pasta with grilled shrimp, chicken, or crispy chickpeas. You can also swap the parsley for fresh basil or arugula for a flavor twist. To make it fully vegetarian, ensure you use a vegetarian hard cheese instead of Parmesan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired