Lemon Butter Pasta (Pasta al Limone)

By Shruthi B. MakanjuUpdated Jun 25, 2025

NF HP VE

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Reviews

Prep Time 10

Cook Time 15

Total Time 25

Servings 2 servings

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This lemon butter pasta takes me back to my early days of experimenting in the kitchen. It feels fancy but is ridiculously simple – perfect for when you want something delicious without the hassle. The combination of zesty lemon, garlic, and buttery Parmesan is like a little burst of sunshine in every bite. And let’s be real, who doesn’t love a meal that comes together in under 30 minutes? It’s a dish I’ve tweaked over time, and now I can confidently say it’s become a favorite in our house!

An image of lemon butter pasta in a serving plate with fresh parsley on top.

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This lemon butter pasta will make you want seconds!

Trust me, I’ve had my fair share of pasta dishes, but this lemon butter pasta? It’s the one that had me going back for seconds… and thirds! If you’re like me and believe butter makes everything better, buckle up – this zesty, creamy perfection is definitely going to steal your dinner spotlight.

Simple ingredients. You’ll only need minimal effort and a few pantry staples, like pasta, butter, garlic, and lemon.
Light pasta. The butter gives this recipe a rich texture, while the lemon gives it a bright and zesty flavor that keeps it light yet satisfying.
Easy to customize. You can easily add protein of your choosing or additional veggies like carrots, broccoli, or bell pepper.

📋 Ingredients and notes

To make this lemon butter pasta, you’ll need spaghetti, unsalted butter, garlic cloves, lemon, grated Parmesan cheese, red pepper flakes, salt, and fresh parsley.

An image of the ingredients of lemon butter pasta.

Variations & Substitutions

Pasta. I used spaghetti, but you can use any long pasta like fettuccine or linguine.
Unsalted butter. Use unsalted butter so that you can control the saltiness of the pasta. If you’re using salted butter, skip adding more salt.
Garlic. Use freshly minced garlic for the best flavor.
Parmesan cheese. Pecorino Romano would be a good substitute.
Red pepper flakes. Adds a subtle heat to the pasta.
Fresh lemon juice. Gives the pasta a light, zesty taste.
Fresh parsley or fresh basil for garnish!

Make vegan pasta

To make this recipe vegan, substitute butter with vegan butter, margarine, or olive oil. Then, substitute parmesan cheese with vegan parmesan.

📖 How to make lemon butter pasta

Step 1:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

An overhead image of cooking spaghetti in a large pot of boiling water.

Step 2:
Before draining, reserve about 1/4 cup of the starchy pasta water. Then drain the pasta and set it aside.

Step 3:
In a large skillet or saucepan, melt the butter over medium heat.
Add the minced garlic and sauté for about 1-2 minutes until it’s fragrant but not browned.

An overhead image of sauteing garlic in a skillet.

Step 4:
Stir in the lemon zest and lemon juice, and cook for another minute.
Add the drained pasta to the skillet with the lemon butter sauce. Toss to coat the pasta evenly.

An overhead image of adding lemon zest to a skillet.

An overhead image of adding spaghetti to the skillet.

Step 5:
Gradually add the reserved pasta water, a little at a time to make the sauce.

Step 6:
Stir in the grated Parmesan cheese until it’s well incorporated. Season with salt and crushed red pepper flakes if using.

An overhead image of parmesan cheese added to the pasta.

An overhead image of mixing the parmesan cheese in the pasta.

Step 8:

Transfer the pasta to serving bowls and garnish with extra Parmesan cheese and chopped fresh parsley. Serve immediately!

An overhead image of lemon butter pasta in a plate.

Shruthi’s Top Tip

Melt the butter just until it starts to foam before adding garlic. This ensures the butter gets that nutty flavor without burning the garlic, which can happen fast if you’re not careful.

Stir the pasta right after adding it to boiling water to prevent it from sticking. Give it another stir halfway through cooking to ensure even cooking and texture.
Zest your lemon before cutting it open for juicing. It’s much easier to zest a whole lemon than one that’s already been squeezed, and you’ll get more flavor from the zest this way.
After adding the pasta water, give the sauce a moment to thicken as it combines with the butter and Parmesan. This extra minute helps the sauce cling better to the pasta and makes it extra silky.
When mixing the pasta with the sauce, use tongs instead of a spoon. Tongs give you better control and help evenly distribute the sauce, ensuring every strand is coated without breaking the pasta.

👩🏽‍🍳 Troubleshooting FAQs

How do I keep my pasta from getting sticky?

Make sure to stir the pasta while it’s cooking, and don’t skip the step of reserving the pasta water. Adding a bit of that starchy water helps keep the pasta from sticking together when you toss it in the sauce

What if I don’t have fresh parsley?

If you don’t have fresh parsley on hand, you can swap in another herb like basil or chives, or even sprinkle some extra grated Parmesan. Just don’t use dried parsley – it won’t give the same fresh flavor.

How can I make this dish more filling?

You could add roasted vegetables to bulk it up. The sauce pairs especially well with roasted broccoli or asparagus!

🍴 How to serve lemon butter pasta

This lemon pasta recipe is a great option for a light lunch or for busy weeknights. Serve it with garlic bread or dinner rolls. I also like serving it with a simple salad like my vegan Caesar salad, Caprese salad or a roasted vegetable salad.

An image of lemon butter pasta in a bowl.

🍴Storage and reheating suggestions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop for 5-8 minutes until warm. Add a splash of vegetable broth or milk to loosen the sauce.