Easy Lemon Butter Pasta (Printable View)

Creamy lemon butter pasta infused with zest and Parmesan. A quick, vibrant weeknight vegetarian meal for two.

# What You Need:

→ Pasta

01 - 7 oz spaghetti or linguine
02 - 1 teaspoon salt for pasta water

→ Sauce

03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - Juice of 1 large lemon, about 3 tablespoons
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 - Extra grated Parmesan

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 2 tablespoons of pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Add lemon zest and juice to the skillet, stirring to blend.
04 - Add drained pasta and reserved pasta water to the skillet. Toss thoroughly to coat pasta with sauce.
05 - Sprinkle grated Parmesan and black pepper over the pasta. Toss until cheese melts and sauce becomes glossy. Adjust salt to taste.
06 - Transfer pasta to serving plates. Garnish with fresh parsley and extra Parmesan if desired.

# Expert Tips:

01 -
  • The lemony butter sauce leaves the pasta silky and light, making it irresistible for quick cravings.
  • It's endlessly adaptable—add veggies, protein, or just enjoy the pure, creamy tang.
02 -
  • If you forget to reserve pasta water, the sauce never gets that perfect, glossy finish.
  • Melting butter slowly prevents it from separating; rushing ruins the sauce's silkiness.
03 -
  • Always zest your lemon before cutting, or it's nearly impossible to do later.
  • Add the cheese off the heat to avoid clumping; this keeps the sauce smooth.
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