Easy Lemon Butter Pasta (Print)

Silky butter and lemon sauce coats delicate pasta for a speedy vegetarian meal with Italian-inspired flavors.

# Components:

→ Pasta

01 - 7 oz spaghetti or linguine
02 - 1 teaspoon salt

→ Sauce

03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - Juice of 1 large lemon (about 3 tablespoons)
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons reserved pasta water
09 - 1/4 teaspoon freshly ground black pepper
10 - Salt to taste

→ Garnish

11 - 1 tablespoon chopped fresh parsley
12 - Additional grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package directions. Reserve 2 tablespoons of pasta water, then drain.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Stir in lemon zest and juice to the skillet, mixing thoroughly.
04 - Add drained pasta and reserved pasta water to the skillet. Toss to evenly coat the pasta.
05 - Sprinkle in grated Parmesan and black pepper. Toss until cheese melts and the sauce becomes glossy. Adjust salt as needed.
06 - Plate immediately and garnish with fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • This dish tastes as vibrant as it smells, and takes less time than ordering takeout.
  • One pan makes cleanup so quick, you can put your feet up right after.
02 -
  • Forgetting to reserve pasta water means a less silky sauce—now, I always set aside a mug before draining.
  • Using freshly grated Parmesan melts more smoothly and avoids gritty texture.
03 -
  • A handful of frozen peas tossed in with the pasta gives a pop of sweetness and color.
  • Let the butter and lemon juice mingle for a minute before tossing in pasta—it deepens the citrus flavor beautifully.
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