Name: Lemon Butter Garlic Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 8 oz (about 225 g) spaghetti or linguine; 3 Tbsp unsalted butter; 1 Tbsp extra‑virgin olive oil; 4–6 garlic cloves, minced (approx. 1½ Tbsp); Zest of 1 lemon (≈ 2 Tbsp); 1–2 Tbsp fresh lemon juice (adjust to taste); ½ cup reserved pasta cooking water (plus more if needed); ½ cup freshly grated Parmigiano‑Reggiano (or Pecorino Romano mix); Salt and freshly ground black pepper, to taste; Optional: pinch of crushed red pepper flakes; Garnish: chopped fresh parsley or basil

I make this Lemon Butter Garlic Pasta when I crave a bright, buttery, garlicky bowl of noodles that comes together in under 20 minutes—no cream needed, just lemon, butter, garlic, and starchy pasta water for a silky finish.

Lemon Butter Garlic Pasta

Why I’ll Love This Recipe

I love this recipe because it’s incredibly simple yet bold in flavor. The tang of lemon zest and juice pairs beautifully with melted butter and garlic, while reserved pasta water emulsifies the sauce to coat each strand evenly. A generous sprinkle of freshly grated Parmigiano brings savory richness. It feels indulgent but uses just pantry basics—perfect for quick dinners or when I want elegant simplicity.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti or linguine
Unsalted butter
Extra‑virgin olive oil (optional)
Garlic cloves, finely sliced or minced
Lemon zest and fresh lemon juice
Red chili flakes (optional for heat)
Reserved pasta cooking water
Grated Parmigiano‑Reggiano (or Pecorino Romano)
Fresh parsley (optional)
Salt and freshly ground black pepper

directions

I bring a large pot of well-salted water to a boil and cook the pasta until al dente, saving about ½ to 1 cup of the starchy cooking water.
Meanwhile, I melt butter (and a drizzle of olive oil if using) in a skillet over low heat. I add minced garlic (and chili flakes if I want a kick), cooking gently until fragrant—not browned.
Once the pasta is nearly done, I use tongs to transfer it to the pan with the sauce and add a ladle of the reserved pasta water. I toss it to combine, cooking briefly until the sauce thickens and clings to the noodles.
Off the heat, I stir in lemon zest, lemon juice, parsley, and freshly grated Parmesan (and Pecorino if using). If the sauce seems too thick or clumpy, I loosen with more pasta water.
I taste and adjust seasoning—more salt, pepper, butter, or lemon juice as needed—then serve immediately, garnished with extra cheese and herb.

Servings and timing

Serves: about 4 people
Prep time: ~5 minutes
Cook time: ~15 minutes (including pasta cooking and sauce emulsifying)
Total time: about 20 minutes

Variations

I sometimes swap in Pecorino Romano or a mix of cheeses for sharper flavor.
For extra brightness, I add a pinch of red chili flakes or a drizzle of olive oil at the end.
I may stir in a handful of fresh peas, wilted spinach, or cooked asparagus for a vegetable boost.
To make it a full meal, I top with grilled shrimp, roasted zucchini, or pan-seared chicken.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the pasta in a skillet with a splash of olive oil or pasta water to restore silkiness—microwaving without liquid can dry or clump the sauce.

FAQs

What happens if my sauce clumps or splits?

That usually means the temperature was too high or I added the lemon or cheese too quickly. I make sure to stir constantly over low heat and add pasta water gradually to emulsify the sauce.

Can I make this without Parmigiano cheese?

Yes—some versions skip cheese entirely, relying on butter, lemon, garlic, and pasta water for creaminess. It’s lighter but still flavorful.

Can I use bottled lemon juice instead of fresh?

I avoid bottled juice—it lacks brightness and complexity. Fresh lemon zest and juice are key to capturing the signature flavor.

Is this pasta better hot or at room temperature?

It’s best served fresh and hot. If it cools, I toss it quickly with a bit of olive oil and reheat briefly in a warm pan to revive the sauce.

Can I skip the garlic or red pepper flakes?

You can—garlic brings aroma and depth, while chili adds warmth. But the dish still works beautifully with just butter, lemon, cheese, and pasta water.

Conclusion

I turn to Lemon Butter Garlic Pasta (Pasta al Limone) whenever I want a simple, elegant dish that’s full of flavor but light on effort. With minimal ingredients and maximum impact, it’s perfect for busy evenings or anytime I want silky pasta that tastes like sunshine.