This 15-minute garlic lemon pasta (aka Pasta al Limone) is creamy, buttery, lemony, and ready to become your new favorite easy pasta dish! Enjoy the lemon spaghetti alone, add protein or veggies, ditch the cream, turn it vegan – there are tons of ways to adapt this lemon pasta recipe!

Inspired by my Sicilian friends, this creamy garlic lemon pasta dish is a quick, fuss-free meal you can have on the table in under 15 minutes and is made with just a handful of pantry and kitchen staples. Don’t mistake its simplicity to mean it’s boring, though, as this lemon parmesan pasta is amazingly moreish and will have your entire family impressed!

Even with a combination of butter, olive oil, and cream (though the latter is optional), this lemon parmesan pasta manages to be both light and zesty AND creamy and comforting. Which means it’s perfect for enjoying no matter the season.

What is Pasta al Limone (Lemon Pasta)?

Pasta al Limone is a classic Italian pasta dish. It’s said to originate in Sicily, but it’s popular in several regions where lemons are grown in abundance. This simple dish combines pasta noodles (usually spaghetti) with fresh lemon, butter, olive oil, salt and pepper, and optionally cream and parmesan. And the secret ingredient? Starchy pasta water! Used to perfectly emulsify the sauce and have it clinging to your noodles.

While it’s particularly popular during the summer months, pasta al limone can be enjoyed year-round. It also has several variations and optional mix-ins across Italy (and globally). Keep reading below for my top recommendations. Whether you want to add veggies, protein, or adapt the sauce, there are plenty of options to choose from!

Looking for more simple Italian-inspired pasta recipes? You may also enjoy this easy Caprese pasta salad, beet pasta with traditional Italian pesto, or pasta alla norma (tomato and eggplant pasta)!

The Lemon Pasta Ingredients

This easy lemon pasta recipe requires just 6 base ingredients (plus salt and pepper), with optional parmesan cheese and garnishes!

• Pasta: I used spaghetti, though several types of pasta work well with this creamy lemon pasta recipe. Including linguine, fettuccine, pappardelle, and other long-shaped pasta (regular or gluten-free). Orzo would also work. You can even use homemade pasta (egg pasta or vegan)!
• To garnish (optional): add a pinch of red pepper flakes and some finely chopped fresh parsley.

The Lemon Butter Garlic Pasta Sauce

• Lemon: you’ll need the zest and juice for this lemony pasta sauce.
• Garlic: use fresh garlic (adjust the amount to taste). If you have some roasted garlic, you’ll need to increase the amount used. I don’t recommend using garlic powder, as it won’t taste as good in this simple creamy garlic lemon pasta.
• Butter: use unsalted butter. Feel free to use dairy-free butter for vegan lemon pasta.
• Olive oil: use good-quality extra virgin olive oil.
• Cream: for a super creamy lemon pasta sauce, use some heavy/double cream (technically optional, as you can make a lighter sauce without it). Avoid low-fat cream, as it’s more likely to curdle with the lemon juice.
• Salt & black pepper: to taste, though I don’t recommend going easy on the pepper as this lemon pepper pasta is amazingly moreish!
• Pasta water: keep some of the water in which you cook the pasta.
• Parmesan: (optional) I recommend using high-quality Parmigiano-Reggiano. Use a vegetarian parmesan if preferred, or pecorino would also work.

Other Add-ins & Recipe Variations

• Proteins: this garlic lemon pasta sauce pairs with many proteins, including chicken, shrimp, salmon (smoked or baked like this lemon dill salmon), anchovies, or even marinated tofu/ tempeh.
• Vegetables: I’ve found this creamy lemon parmesan pasta works well with fresh green veggies like asparagus, broccoli, spinach, peas, zucchini, artichoke, etc. However, it would also pair well with sauteed mushrooms.
• Legumes: increase the protein with some white beans or chickpeas. You could even blend some into the sauce instead of cream for a healthier creamy lemon pasta sauce.
• Herbs: basil, arugula, parsley, or chives will pair with the lemon garlic pasta sauce.
• Nutmeg: just a pinch!
• Capers: add a handful for extra flavor.
• Tomatoes: you can add roasted cherry tomatoes, tomato confit, or sun-dried tomatoes for extra flavor.
• Ricotta: instead of the cream, use ricotta cheese or vegan ricotta.
• Breadcrumbs: sprinkle a handful of toasted breadcrumbs over the lemon pepper pasta for a bit of crunch.
• Lemon strips: alongside the lemon zest, you can add thin lemon strips and fry until slightly crisp for extra bursts of tangy flavor in the lemon spaghetti.
• Lemon garlic pasta (minus the cream): for a light and zesty lemon butter pasta sauce, omit the cream and add extra starchy pasta water to reach the desired consistency.
• Nuts/seeds: lightly toasted pine nuts, pistachios, slithered almonds, or walnuts would all work to garnish the lemon garlic butter pasta.
• Vegan lemon pasta: use vegan butter and either omit the cream entirely or use a dairy-free option like oat cream/ cashew cream. Likewise, either omit the parmesan or use a vegan parmesan or nutritional yeast in its place for a delicious vegan lemon butter garlic pasta sauce.

How to Make Creamy Lemon Pasta?

Step 1: Prepare the pasta

First, cook the pasta of your choice in a large pot, according to the package instructions (use slightly less water than you usually would, so it becomes starchier for adding to the sauce), minus 1-2 minutes. This should make it the perfect al dente consistency.

Once cooked, drain the pasta, leaving around a cup (or slightly more) of the starchy pasta boiling water behind. This will help to make the lemon garlic pasta sauce. Of course, you won’t need it all, but it’s good to have, just in case.

Step 2: Prepare the Lemon Butter Garlic Pasta Sauce

While your pasta cooks, mince or grate the garlic, and zest and juice the lemon.

It’s easier to zest the lemon first before juicing. I recommend zesting the entire lemon, as you can save any leftovers in the freezer to use that another time.

In a large skillet, melt the butter over medium heat. Once melted, add the olive oil, garlic, lemon juice, and lemon zest. Then increase the heat slightly until the ingredients sizzle and allow it to cook, stirring regularly, for a further 30 to 40 seconds.

Next, add the pasta water (I recommend using up to half a cup, you can always add more if desired after mixing in the pasta). Then, if using it, add the cream and stir well.

You can also optionally add the parmesan directly into the sauce at this point so it melts into it. However, I usually use it to garnish the dish when serving.

Step 3: Assemble and Serve the Lemon Pasta

Stir in the cooked pasta and toss well to coat. Then continue to cook for just one to two minutes more until heated through.

Then transfer to your plate/ bowl and serve with some salt and pepper to taste, parmesan cheese, and optionally more lemon zest. You could also add an optional pinch of red pepper flakes and some finely chopped parsley to garnish! Enjoy!

I recommend serving the garlic lemon pasta in warm bowls. That way, it will stay warmer for longer and won’t cause the sauce to thicken prematurely. To do so, you can gently heat them in the oven until ready to serve or even in the microwave.

How to Store?

Store: this lemon pepper pasta is best enjoyed immediately. However, you can save any leftovers in an airtight container in the refrigerator for up to 4 days.

I don’t recommend freezing the lemon noodles as the cream sauce won’t freeze/ thaw particularly well, and the pasta may become mushy.

Reheat: reheat the pasta either in the microwave or a saucepan with an extra splash of water, pasta water, or milk to bring the lemon garlic pasta sauce back to the correct consistency without the dish becoming dry.

How to Serve Pasta al Limone?

You can enjoy this creamy lemon pepper pasta as a main or side dish, alongside:

• Bread: garlic bread, cheesy garlic bread, pita bread, naan bread, or even a crusty loaf.
• Side salad: any simple green salad would work like a Caesar or this lemon garlic kale salad.
• Vegetables: serve portions of this garlic lemon pasta with roasted, steamed, or boiled vegetables of your choice. I recommend broccoli, asparagus, green beans, etc.

Recipe Tips and Notes

• Adjust the lemon sauce consistency: the easiest way to do this is by adjusting the amount of pasta cooking liquid you add to your lemon butter garlic pasta sauce.
• Adjust the flavor: every element in this creamy garlic lemon parmesan pasta dish is adjustable. Increase the amount of lemon or garlic to your desired taste.
• Save the pasta water: this makes up the base of the lemon garlic pasta sauce, so make sure to save it. You can even save the entire leftover starchy pasta water and store it in the fridge for several days or in the freezer for longer, to use within other sauces, soups, stews, etc.
• To avoid adding too much pasta water: you can add the cream and pasta to the pan first and then add the pasta water, one tablespoon at a time, until the sauce is emulsified, and the consistency is at your desired level.
• To adjust the creaminess: Simply adjust the cream to pasta water ratio when making the sauce. For the lightest option, omit the cream entirely.
• Avoid the lemon pith: When zesting your lemon, make sure not to include any of the white pith, as this is very bitter and will ruin the flavor of the lemon butter garlic pasta sauce.

More Simple Pasta Recipes

• Baked feta and beetroot pasta
• Creamy avocado pasta
• Baked feta, spinach, and mushroom pasta,
• Egg yolk ravioli (ravioli al uovo)
• Baked feta and tomato pasta
• Roasted cherry tomato pasta
• Homemade potato gnocchi

If you try this Garlic Lemon Pasta (Pasta al Limone), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!