pasta al limone

A pasta that screams spring: Pasta Al Limone! Our vegan take doesn’t skimp on lemony, cheesy flavor or mega creamy texture. Just 10 ingredients and simple methods required!

Vegan Pasta Al Limone

raw cashews

lemon

lemon juice

garlic powder

garlic,

tsp chickpea miso

yeast

tsp sea salt

olive oil

water

vegan parmesan cheese ((or store-bought))

Water ((for boiling))

Salt ((for seasoning water))

dry pasta

Red pepper flakes

parsley

Vegan parmesan cheese

Soak cashews in very hot water for 30 minutes, uncovered.

In the meantime, add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s al dente recommendation.

While pasta cooks, blend soaked cashews, lemon zest, lemon juice, garlic powder, garlic clove, chickpea miso, nutritional yeast, salt, and olive oil with 1 cup (240 ml) water (amount as recipe is written // adjust if altering batch size) until completely smooth — about 1 minute.  Sauce should be somewhat thin and watery, like the texture of non-dairy milk. It should taste quite tart from the lemon juice, and savory from the garlic powder. If it seems too tart, don’t worry! It will balance out once it’s on the pasta. Adjust to taste by adding more lemon juice for brightness, or nutritional yeast for a more savory cheesy flavor.

Transfer sauce to a large shallow pan, such as a Dutch oven or rimmed skillet (at least 10 inches in diameter and 3 inches deep). Test pasta for doneness. It should be just a little firmer than you want it to be, as it will finish cooking in the sauce.

Carefully scoop out about 1 cup (240 ml) of the pasta water (amount as recipe is written // adjust if altering batch size) to reserve for thinning the sauce. Then drain pasta.

Off the heat, add 1/2 cup (120 ml) pasta water (amount as recipe is written // adjust if altering batch size) to the sauce and whisk to combine. Add drained pasta to sauce.

Turn heat to medium low and begin stirring and tossing the pasta in the sauce. It will seem watery and loose, but don’t worry! After 3-5 minutes, the sauce will thicken and begin clinging to the pasta. Stir until the sauce fully coats the pasta.

Add vegan parmesan and give the pasta one final toss. If sauce appears too thick, add some of the remaining pasta water until you reach the desired consistency. Serve immediately and garnish with red pepper flakes, parsley, and more vegan parmesan, if desired.

Best when fresh. Leftovers will keep up to 5 days in the refrigerator. Reheat in the microwave or in a skillet with a splash of non-dairy milk to bring back the sauciness! Not freezer friendly.

Ready to serve in 20 minutes, this fresh and vibrant lemon pasta is simple to make with just a few basic ingredients and a burst of flavor!

Lemon Pasta

spaghetti

garlic

parmesan cheese (optional)

black pepper (for serving)

Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.

In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, lemon zest and lemon juice. Add the cooking pasta liquid and parmesan cheese and stir to combine. Bring the sauce to a simmer.

Transfer the cooked spaghetti to the skillet with the pasta sauce and toss until well coated. Serve with extra parsley and parmesan cheese, if desired.

https://content.jwplatform.com/videos/DCzbfXVN.mp4

Lemon Pasta.mp4

Pasta al Limone is a simple summer pasta that’s creamy, bright and deliciously lemony. The combination of butter, lemon zest and juice, heavy cream and pasta water, gives you an intensely craveable pasta recipe.

Pasta al Limone

Kosher salt

unsalted butter

lemons

lemons ((about 1/3 cup lemon juice)

pasta of choice

heavy cream

pasta water

Parmesan-Reggiano (about 2 ounces)

Italian parsley (minced)

Bring a pot of salted water to a boil.

In large skillet, set over medium heat, add the butter. When melted, add the minced garlic, olive oil, lemon zest, lemon juice and a few pinches of salt. Turn off the heat and turn your attention to the pasta.

Meanwhile, in the pot that’s boiling, add the pasta and cook it until about 1 minute under al dente. We’re going to cook it a bit longer in the pot with the sauce.

Remove about 1 cup of pasta water. To the sauce, add the heavy cream and 1/2 cup of pasta water. Cook it on a simmer for about 3 minutes. This will thicken the sauce. Add the pasta, along with the cheese and mix vigorously for 1 minute. This will ensure an even coating of the sauce.

Plate it up and top it with a sprinkling of Italian parsley or black pepper.

This is not quite the traditional spaghetti al limone, but a close version that is a tad less creamy, but still elegant and delicious. It will come together in 10 to 15 minutes, making it an ideal easy weeknight dinner! I like using spaghetti in this lemon pasta, but angel hair pasta will work nicely as well. Keep it vegetarian, or pair it with chicken piccata or shredded leftover chicken!

15-Minute Lemon Pasta (No Cream or Butter!)

extra virgin olive oil, (more if needed)

garlic cloves, (minced)

red pepper flakes, (more to your liking)

parsley, (chopped)

kosher salt and black pepper

Parmesan cheese to finish, (more to your liking, optional)

Bring a pot of water to a boil and salt the water well. Cook the spaghetti according to package instructions to al dente (about 8 minutes). Reserve 1 cup of the pasta cooking water before draining.

When the pasta is nearly done (about 5 minutes into cooking it), heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, and cook, stirring until fragrant, about 30 seconds. Add the lemon juice and about ¼ cup of the pasta cooking water for now.

Drain the pasta and add it to the skillet and toss over medium heat.

Remove the skillet from the heat and add the parsley, lemon zest and grated parmesan. Season with kosher salt and black pepper to taste. Toss again to combine, and if needed, add a little bit more of the pasta cooking water and a drizzle of extra virgin olive oil. Serve immediately!

https://content.jwplatform.com/videos/Fu37eDmL.mp4

Easy lemon pasta without cream, ready in 15 minutes!

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.

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.

This creamy lemon-filled Pasta al Limone recipe is a delicious easy-to-make pasta loaded with pecorino cheese and tossed with spaghetti.

Pasta al Limone recipe

Pecorino Romano cheese

spaghetti pasta

salt and pepper

Add the oil and butter to a large saucepan and heat over low to medium heat for 1 to 2 minutes.

Next, add in ½ of the lemon zest and cook for 2 to 3 minutes to help release some of the lemon flavor. This pasta has big bright, bold lemon flavors. If you want to tone it down, use the zest and the juice from 3 small to medium-sized lemons.

Pour in ½ of the lemon juice and cook for 2 to 3 minutes to concentrate the flavors of the lemon even more.

Set the pan aside.

Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.

Next, drain the pasta and add it to the lemon butter saucepan.

Immediately add ½ cup of the hot pasta water along with the remaining lemon juice, lemon zest (reserve a little bit for garnish), cheese, salt, and pepper.

Toss the pasta repeatedly and vigorously to melt the cheese and emulsify it with hot water and pasta to make it creamy. The sauce should not break or be stringy. If you are nervous that the sauce will not come together, start by sprinkling in and tossing the pasta with half of the cheese. Once it’s mixed in, toss it with the remaining cheese.

Add the pasta to a bowl and serve it with additional cheese and lemon zest.

Excellent and simple!  Added asparagus and peas.

Thanks for the recipe!

It was delicious! Followed your recipe exactly and it was perfect! My husband wants this recipe put at the top of our keeper list❣️

Spot on as ALWAYS Chef 👨‍🍳 🎯 !!!

Winner---very easy and simple but full of flavor-W0W!
Thanks you Chef Billy 0- Cheers!

I love this recipe! I am doing low carb these days, so I made it with spaghetti squash instead of pasta, and it was delicious!❤️👍🏼

This was absolutely fabulous!!  I adore the vibrant lemon flavor.  I topped with some fresh cracked black pepper, a smidge of crushed red pepper, and just a small bit of EVOO.  With a glass of Reisling or Gewurztraminer, I was in heaven!

This is one of my favs! I would like make for my family is there a way to do this so they can take home and to warm back up?

Fabulous &amp;😋fast thank you ChefBillly 😁😋👋👌

This is a delicious dish. It is addictive. I will make this again and again

Such an easy yet tasty recipe!!!  In my top 3 favourite pasta dish

I haven't cooked in several years because of cancer treatment. Chef's video on Pasta al Limon convinced me I could try it and it sounded good (which nothing has in a long time). It WAS delicious! The amount of lemon was insane to me but I did it! He said it would be easy. It was! This recipe should be a staple in every home!

https://www.youtube.com/watch?v=GA4eBZVM4TI

This creamy lemon-filled Pasta al Limone recipe is a delicious, easy-to-make creamy pasta loaded with pecorino cheese and tossed with spaghetti. I love making this pasta recipe when I’m in a pinch. 

This pasta has big bright, bold lemon flavors. If you want to tone it down, use the zest and the juice from 3 small to medium-sized lemons.

Ingredients for this recipe:

• • 3 tablespoons olive oil
• 6 tablespoons unsalted butter
• Zest of 4 lemons
• Juice of 4 lemons; this should total close to a ½ cup
• 1 cup of shredded Pecorino Romano cheese + more for garnish
• 1 pound dried spaghetti pasta
• sea salt and pepper to taste

Serves 4

Prep time: 5 minutes

Cook time: 15 minutes

Procedures:

1. Add the oil and butter to a large saucepan and heat over low to medium heat for 1 to 2 minutes.
2. Next, add in ½ of the lemon zest and cook for 2 to 3 minutes to help release some of the lemon flavor.
3. Pour in ½ of the lemon juice and cook for 2 to 3 minutes to concentrate the flavors of the lemon even more. 
4. Set the pan aside.
5. Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente. 
6. Next, drain the pasta and add it to the lemon butter saucepan.
7. Immediately add ½ cup of the hot pasta water along with the remaining lemon juice, lemon zest (reserve a little bit for garnish), cheese, salt, and pepper.
8. Toss the pasta repeatedly and vigorously to melt the cheese and emulsify it with hot water and pasta to make it creamy. The sauce should not break or be stringy. If you are nervous that the sauce will not come together, start by sprinkling in and tossing the pasta with half of the cheese. Once it’s mixed in, toss it with the remaining cheese. 
9. Make pasta next and serve it with additional cheese and lemon zest. 

Chef Notes + Tips

Make-Ahead: This is meant to be eaten as soon as it is finished being made.

How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.

How to Reheat: Add the desired amount of pasta to a medium-sized saucepot and add in 2 to 3 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.

Any pasta shape will work for this recipe.

If you are using fresh homemade pasta, note the timing of assembling this recipe, as fresh pasta will only take 1 to 2 minutes to cook.

Figure 2 tablespoons of lemon juice per person.

Al dente means to the tooth. The pasta should be firm but not hard or chalky.

Cooking time can be saved if you drop the pasta right after you saute the lemon zest in the butter and olive oil.

Add 2 tablespoons of chopped fresh basil or mint for a little more flavor.

Quick and Easy Pasta al Limone

Pasta al limone is a really simple and classic Italian dish of long noodles and a parmesan and lemon topping. It is covered in melted butter and tangy lemon, and is the perfect thing to cook for dinner when you don&#039;t know what to make!

Pasta Al Limone

spaghetti (I recommend a classic long pasta)

butter

garlic (minced)

parmesan cheese

Salt and pepper

lemons and parmesan cheese

Basil parsley

In a large pot, filled with salted water, boil your pasta until al dente. Follow the package instructions. Drain the pasta, reserving 1 cup of the pasta water.

Once your pasta is cooked and drained, in a large skillet over medium heat melt your butter. Sautee your minced garlic in the melted butter for just under a minute, add in your cooked pasta, half of your lemon juice, and half of the reserved pasta water.

Cook the pasta in the skillet, stirring continuously to coat the pasta in the butter mixture. Keep an eye on your pasta as you cook, it should always remain evenly coated in the sauce while it cooks, if it becomes dry or at all, add a little more of the reserved water, but don’t over water your pasta.

Once your pasta has cooked in the skillet, being continually stirred, for about 3 minutes add in the lemon zest, the rest of the lemon juice, and your parmesan cheese. Continue to stir and cook the pasta, evenly distributing the cheese and zest.

Add in salt and pepper and adjust the amount to your liking. The pasta is ready to serve when it is even coated in the lemon butter sauce mixture and the cheese has been evenly melted and distributed throughout the noodles.

Enjoy fresh, plating your pasta with thinly sliced lemon wedges and minced lemongrass for garnish.

Wonderfully delious, easy, can’t wait to serve it with company.

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)

salt

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

Parmesan cheese (about 3 oz.)

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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Top 9 pasta al limone recipes from across the web

The most viewed pasta al limone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pasta Al Limone

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15-Minute Lemon Pasta (No Cream or ...

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The most viewed pasta al limone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine