Easy Lemon Butter Pasta (Printable)

Zesty lemon and silky butter elevate this quick, comforting Italian-inspired pasta with Parmesan and garlic.

# What You’ll Need:

→ Pasta

01 - 7 ounces (about 200 grams) spaghetti or linguine
02 - 1 teaspoon salt, for pasta water

→ Sauce

03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - 3 tablespoons fresh lemon juice (from 1 large lemon)
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, to serve

# How To Make:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 2 tablespoons pasta water before draining.
02 - Meanwhile, melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, stirring continuously until fragrant and softened but not browned.
03 - Stir lemon zest and lemon juice into the skillet, ensuring even distribution.
04 - Transfer drained pasta to the skillet. Add reserved pasta water and toss thoroughly to coat the strands in the lemon butter sauce.
05 - Sprinkle in grated Parmesan and black pepper. Toss until the cheese is melted and sauce appears glossy. Adjust seasoning with additional salt as needed.
06 - Serve immediately, topped with fresh parsley and extra Parmesan if desired.

# Top Tips:

01 -
  • The sauce is decadently creamy and tangy without needing cream—something I nearly kept a secret
  • It’s so fast that you’ll blink and dinner’s done, but the flavors taste like you planned for hours
02 -
  • Neglecting to reserve pasta water nearly led to a dry, sticky mess my first try—never drain without a catch cup nearby
  • If you go heavy on the lemon, balance it with a touch more butter or cheese—the sauce is forgiving but loves a little extra richness
03 -
  • Don’t drain your pasta too far ahead—timing the sauce and noodles is key to that silky texture
  • Toss the pasta vigorously in the skillet—the motion is what makes the sauce cling
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