Lemon Parmesan Pasta
A bright, creamy lemon parmesan pasta made with butter, garlic, lemon, and freshly grated Parmesan. Ready in about 20 minutes and perfect for a quick weeknight dinner.
Ingredients
Pasta
- 12 oz spaghetti pasta fettuccine, or your favorite
- Salt for pasta water
Sauce
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 large lemon Zest, about 1 tbsp
- 1 lemon Juice, about 3 tbsp, to taste
- 1 cup finely grated Parmesan cheese
- ½ cup reserved pasta cooking water
- ¼ tsp red pepper flakes optional
- Salt and freshly ground black pepper
To finish
- 2 tbsp chopped fresh parsley or basil
- Extra grated Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and return pasta to the pot off the heat.
- In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and red pepper flakes and sauté 30–45 seconds until fragrant. Stir in lemon zest and 2 tablespoons lemon juice.
- Pour the garlic-lemon mixture over the pasta. Add the grated Parmesan and 1/2 cup reserved pasta water. Toss or stir vigorously until cheese melts and forms a silky sauce. Add more pasta water a tablespoon at a time if needed. Season with salt and pepper and more lemon juice if desired.
- Divide among bowls, top with chopped parsley and extra Parmesan, and serve immediately.
Notes
- Use freshly grated Parmesan for the best texture and melt.
- Add cooked chicken, shrimp, or roasted vegetables to turn it into a complete meal.
- Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water or olive oil.
Nutrition
Calories: 520kcalCarbohydrates: 62gProtein: 20gFat: 22gSaturated Fat: 10gSodium: 650mgSugar: 3g
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