lemon pasta recipe

Lemon spaghetti is an easy, quick and delicious lemon pasta recipe. A light and fresh main dish, perfect for summer. In our recipe we preferred a pasta sauce made with lemon juice and zest, with NO CREAM. Usually, for this recipe, we use spaghetti, which goes better with this lemon sauce, taking up all its aroma. In place of spaghetti you can even use linguine or tagliolini.Lemon pasta recipe is a typical dish of Costiera Amalfitana which produces the best Italian lemons. As you need both lemon juice and peel for this recipe, remember to use organic, untreated lemons. Another very important aspect is to pay attention to the cooking of the pasta, in order to get the typical creaminess of this recipe without using heavy cream.

Lemon Spaghetti | Easy Pasta al Limone Recipe

350 g (12 oz) of Spaghetti

g (2 1/2 tablespoons) of unsulted butter

organic lemon, large size

garlic

extra virgin olive oil

parsley

water

coarse salt

Make lemon zest

Wash the lemon and then grate the zest, avoiding the bitter white part. Squeeze out the juice and set aside.

Sauté

Place the butter, oil and grated lemon zest in a large non-stick pan. Remember to save some of the zest to add at the end. Melt the butter and sauté it. Stir well with a wooden spoon and add the lemon juice. Finally add the garlic clove. Simmer on low heat for about 5 minutes.

Cook spaghetti

Meanwhile, cook spaghetti in 1.5 liters (7 cups) of water with 1/2 tablespoon coarse salt. Take a look at the cooking time of the spaghetti on their package. Halfway through cooking, drain spaghetti and place in the skillet with lemon sauce. Spaghetti should be very much al dente, practically still raw, and finish cooking in the pan with the sauce.

Season and serve

Add a ladleful of the starch-rich cooking water. Finish cooking the spaghetti in the pan, stirring well. If necessary, add a little more water. Serve hot with more lemon zest and a little chopped parsley on top.

This lemon pasta recipe is my take on Italian pasta al limone. Bright, fresh, and ready in 20 minutes, it&#39;s a delicious weeknight dinner.

Lemon Pasta

spaghetti

unsalted butter

lemon

Parmesan cheese (plus more for serving)

lemon juice (plus more to taste)

Sea salt

black pepper

Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. In the final minutes of cooking, reserve 1 cup of the starchy pasta cooking water.

A few minutes before the pasta is ready, add the butter to a large skillet over medium heat. Heat the butter until it foams, then reduce the heat to low and add the lemon zest and garlic. Cook, stirring, for 1 to 2 minutes, or until fragrant. Remove from the heat if your pasta is still cooking.

When the pasta is al dente, use tongs to transfer it from the pot to the skillet with the butter mixture. Add ½ cup of the reserved pasta water and cook over low heat, tossing until a sauce forms and lightly coats the pasta. Add half the cheese and toss to incorporate. Add the lemon juice and remaining cheese and toss again, cooking until the sauce is smooth. If it becomes too thick or clumpy, add more pasta water as needed to loosen it. Season to taste with salt, pepper, and more lemon juice.

Garnish with more lemon zest and fresh parsley. Serve with more cheese.

Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein!

15 Minute Lemon Pasta

linguine (or other pasta)

silken tofu

lemon juice lemon

salt

red chili flakes

olive oil

garlic (minced)

can white beans (drained and rinsed, optional)

baby spinach (optional)

Boil the pasta according to package instructions, then drain and set aside.

While the pasta cooks, drain any excess water from the tofu package and add it to a blender along with the lemon juice + zest, salt and red chili flakes. Blend until smooth. Set aside.

In a large skillet (or the same pot you boiled the pasta in), warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.

Pour the creamy sauce from the blender into the pan with the garlic and stir.

Add the cooked and drained pasta and stir to coat in the lemon sauce. Turn the heat to medium-low and warm.

If desired, stir in the white beans and baby spinach until the spinach wilts. You can also stir in some vegan parmesan until it melts as well.

Serve.

Sooo yummy! The lemon addition is so subtle and lovely.

Loved!  It was a hit with the whole family and picky little eaters!  Topped it off with violife parmesan cheese and it helped cut the acidity from the lemons a bit.  So yum!  Thank you, Nora!  Your recipes are a default go-to in our fam!

Delicious and effortless to make.  I omitted the beans and spinach and added shrimp sauteed in butter and seasoned with lemon and tarragon.

Brilliant recipe and meal. I made a minor change - sauteed the greens (I used a spinach, kale, chard mix) with the garlic and olive oil. Loved it. The silken tofu sauce is a wonderful base. I look forward to making spinach, garlic or avocado sauces with this method in future. Absolutely delicious! Thank you!

This was so simple to make and so tasty, if you like lemon and red pepper flakes-this recipe is for you. My mouth started watering during the last steps of mixing it all together.  Delicious. Thank you Nora for hitting it out of the park, AGAIN.

This had fantastic flavor and was very simple and quick to make! Will definitely have this again.

With a no-cook, bright, intensely lemony sauce and the sweetness of basil, this creamy vegan lemon pasta is sublime. It needs six ingredients and just 15 minutes, which makes it the perfect weeknight pasta dinner.

Vegan Lemon Pasta with Basil

spaghetti ((thin spaghetti is preferred.

lemon zest

vegan parmesan cheese

vegan mayo

Salt and black pepper

basil leaves ((roughly torn))

Cook the pasta:

Bring a large pot of salted water to boil. Cook spaghetti until al dente. Strain pasta but reserve 1/2 cup of the pasta cooking water.

Make the lemon sauce:

As the pasta is cooking, whisk together the lemon juice, olive oil, vegan parmesan, vegan mayo, salt and ground black pepper in a large bowl until smooth and creamy.

Put the pasta together:

Add the cooked pasta to the sauce along with the reserved ½ cup of pasta water. Use a pair of tongs to mix the pasta into the sauce, Check seasoning and add more salt if needed.

Serve:

Add the torn basil leaves to the pasta and toss to mix. Serve the pasta with more vegan parmesan on the side.

I don't know why, but I was a little skeptical of this recipe.  Maybe I was worried that a no-cook sauce would be good . . . anyway, I am here to say it was delicious.  I was so pleased with it and my family woofed it down.  There were no leftovers and that is a sign that everyone thought it was great.  I am a recent vegan and I was just floored by how creamy and velvety the sauce was.  Thanks for this recipe.  I'll have it on regular rotation - especially on weeknights when I have to put something on the table fast.

Hi is the cashew parm necessary? I am allergic to coconut soy and nuts, do you know of any other substitute for the cashew parm?

This has become a favorite for me!! I made it two days in a row now and want more. So glad I stumbled on your page.

I made this last night, and it was a hit! Thank you for this easy yet yummy, lemony recipe☺️

I made this tonight and it was good. I was worried when I made the sauce cause of the strong lemon taste but when I added it to the pasta and added the 1/2 cup of water it absorbed into the pasta. I'll make this again. Nice to change it things up.

This Lemon Pasta Recipe (Pasta al Limone) makes a silky lemon sauce bursting with fresh flavors and rich Parmigiano cheese that coats the pasta perfectly. Ready in just 25 minutes using only simple ingredients!

Lemon Pasta Recipe (Pasta al Limone)

spaghetti (or pasta of choice)

Parmigiano-Reggiano cheese

Pecorino Romano Cheese

lemon juice (about 1-2 large lemon)

butter

pasta water

basil parsley (optional)

In a small mixing bowl, whisk parmigiano, pecorino cheese, and 4 tablespoons of lemon juice to make a paste. Gradually add the oil while constantly whisking until smooth. Whisk in the lemon zest, salt, and pepper.

Bring a large pot of water to a boil and add a generous salt (it should taste like the sea!).

Cook pasta, occasionally stirring with your favorite pasta utensil, for 8 minutes or until al dente according to the package directions. 

While the pasta is cooking, finish the sauce. In a large skillet on medium-high heat, melt the butter, and reduce the heat to low. 

Drain pasta and reserve 1/2 cup of pasta water. Add pasta to the pan with butter sauce on low heat. Toss to coat. Add the cheese and lemon mixture to the pasta. Toss to coat and add pasta water to the spaghetti. Keep stirring. It will take a few minutes to thicken and create a silky sauce. Turn off the heat and serve hot. 

Toss in torn basil or chopped parsley if desired. Serve with additional Parmigiano on top. Enjoy!

This recipe is just as great as all the others I have made from you! I love how simplistic but flavorful they turn out! I used bucatini pasta and added capers and arugula…served with chicken cutlets and rosemary focaccia bread! Def going in the rotation!

Yes! I make it for two and it’s perfect!

This was delicious!  The pasta was bright and creamy but also light.  Will definitely be adding this to our dinner rotation.

Another great recipe from Elena! Quick and easy to make but so delicious. A very light and fresh pasta that just dances on the taste buds! I cannot wait to make this for family this summer.

This Pasta al Limone recipe is simple and elegant. The lemon adds a refreshing zing that cuts through the richness of the sauce beautifully. I sautéd shrimp and garlic in a bit of butter beforehand, then tossed them in at the end — the shrimp were tender and infused with garlicky goodness, complementing the lemony pasta. The sauce clings perfectly to the noodles, and the whole dish comes together quickly, making it perfect for a weeknight dinner. 
Thank you for sharing it!

Simple, fresh and delicious! One of my favorite recipes!

Absolutely delicious! I’ve made this recipe several times. I gently sauté small prawns in butter with a crushed garlic clove then top the pasta with them. Works perfectly.

Such an easy recipe! The taste is so flavorful. A perfect option as a break from traditional tomato 🍅 sauce on Sunday!  It’s refreshing and leaves you fulfilled without feeling filled up!

This 20-minute creamy lemon pasta is a fresh, simple meal made with just a handful of ingredients. It's super easy to throw together and SO flavorful! Wide pappardelle noodles are coated in a creamy lemon garlic sauce made with simple ingredients including heavy cream, butter, and Parmesan cheese. The best part is you can make the sauce while the noodles are boiling!

pappardelle pasta

garlic,

heavy cream

Parmesan cheese (about 3 oz.)

lemons

Kosher salt

cracked pepper

Bring a large pot of water to a boil and add 2-4 tablespoons of Kosher salt just before adding the pasta. Cook 1 pound of pappardelle according to package directions just until al dente. Reserve 1/2 a cup of pasta water.

While the pasta is cooking, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium-low heat. Add 3 cloves of minced garlic and a couple pinches of salt and pepper. Cook for 1 minute, stirring frequently.

Whisk in 2 cups of heavy cream and bring to a gentle simmer over medium heat. Simmer gently over medium-low for a few minutes until the cream thickens slightly.

Remove from heat and stir in 1 cup of finely shredded Parmesan cheese, the zest and juice of 2 lemons. 

Continue stirring until the cheese melts. Season to taste with salt and pepper.

Stir in pasta along with a splash or two of pasta water. Cook over medium heat until warmed through. Season to taste with salt. Garnish with parsley and enjoy!

If you enjoyed this recipe, please leave a 5-star rating and review!

This is a simple but very delicious pasta side.  I love the lemon on it!

So yummy! We make this a couple times a month

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