Light and bright, this fresh, fantastic, 15-minute Lemon Spaghetti recipe is simple, stunningly beautiful, and super easy to make!
Heavenly. Sublime. Crave-worthy. And that’s not even the best part! This luscious Lemon Spaghetti with pasta, parmesan, olive oil and fresh lemon comes together – start to finish – in the time it takes to cook the pasta to al dente. If you’re a citrus lover, this dish will make you swoon!
The Secret is in the Sauce!
The key to the speed of this spaghetti recipe in the no-cook sauce! You heard me – NO COOK SAUCE!
The sauce ingredients are simply combined in the last step with the al dente pasta. The heat from the spaghetti warms the sauce to silky perfection! There’s no heavy cream or melted butter to complicate things – just flavorful olive oil, bright lemon juice & tangy zest, tasty parmesan and a sprinkle of seasonings. It’s truly spectacular!
Other Lemony-Goodness Recipes
- If you love Lemon Spaghetti, you’ll flip head over heels for this Lemon Asparagus Pasta!
- Warm Lemon Broccoli Pasta Salad is an irresistibly fresh take on pasta salad!
Ingredients
Pasta: Thin spaghetti or angel hair works best with this dish – you could even use gluten-free!
Oil: For the best flavor, the lemon sauce needs top-quality extra virgin olive oil!
Lemon: Fresh lemon is a must! Grate the peel for zest and squeeze the rest for the sweet, tangy juice.
Cheese: Shredded parmesan adds the perfect creamy texture and nutty flavor. So good!
Seasoning: We’re keeping this recipe simple, with just a touch of salt and pepper and, if you like, a garnish of chopped parsley.
How to Make Lemon Spaghetti
STEP ONE: Following the package directions, boil the pasta in a large pot of salted water until it is al dente – tender but still pleasantly chewy.
STEP TWO: While the pasta cooks, whisk together the olive oil, parmesan, lemon juice, and half of the lemon zest in a large serving bowl.
STEP THREE: Drain the pasta and add it to the bowl with the lemon sauce. Toss the pasta until it’s well-coated.
STEP FOUR: Add the parsley, pepper, and salt. Toss and adjust the seasoning to taste.
STEP FIVE: Sprinkle the rest of the lemon zest on top of the pasta. Serve warm with lemon slices for garnish, if desired. This pasta is so spectacular you’ll want to make it again SOON!
Tips for Success
- Always generously salt pasta water.
- Let the pasta sit in the sauce for a few minutes before serving to absorb all the lemony goodness!
- Fresh basil or parsley makes a lovely, flavorful garnish.
- Reserve a little pasta water to make your sauce creamier, if needed.
- Leftovers keep fine in the fridge for 3-4 days. Simply add a splash of water to loosen them, then warm them thoroughly in a microwave-safe dish.
- Angel hair will work just fine in place of thin spaghetti.
How Much Salt Should I Add to Pasta Water?
This is a great question, and the answer might surprise you! To add 2 quarts (8 cups) of pasta water, use two tablespoons (1/8th of a cup) of salt – preferably kosher or sea salt. The salt should be added to the water after it reaches boiling. Allow it to dissolve in the hot water for several seconds before adding it to the pasta. This may seem like a lot of salt, but don’t hold back – the pasta won’t absorb it all. Good, salty water is key to great pasta!
What Can I Serve with Lemon Pasta?
Lemon Spaghetti stands on its own as a light, flavorful dinner, but to round this out as a larger meal, add a grilled protein like chicken, shrimp, scallops, salmon, or lobster! This would be amazing with lobster! Greens like asparagus and spinach are perfect as side dishes or even tossed into the pasta. And you can never go wrong with a crusty bread or beautiful tomato bruschetta! Enjoy!
Other Easy, Exceptional Pasta Recipes!
- Quick Pesto Shrimp Pasta
- Kielbasa Pasta with Spicy Cream Sauce
- Pasta con Broccoli
- Creamy Chicken Bacon Ziti
- Feta Pasta
- Creamy Spinach & Artichoke Past
*This post originally posted on 08/23/2016.
Equipment
Ingredients
- 1 pound thin spaghetti
- ½ cup olive oil
- ⅔ cup Parmesan cheese shredded
- ½ cup fresh lemon juice (2-3 lemons)
- 2 tablespoons lemon zest divided
- ¼ cup fresh Italian parsley chopped
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente.
- While the pasta cooks, whisk the oil, Parmesan, 1 tablespoon of lemon zest, and lemon juice together in a large serving bowl.
- Drain the pasta and transfer it to the serving bowl with the lemon sauce. Toss to coat the pasta.
- Add the pepper and salt and toss. Adjust the seasoning to taste.
- Add the chopped parsley and toss. Top with the remaining lemon zest.
- Serve warm with lemon slices for garnish, if desired.
rod rushton says
I really like this recipe. I shred parmesan from a Costco brick. I would never use prepackaged cheese, read the label it says “contains cellulose” that means sawdust.
I also use fresh lemon juice & zest.
I saute fresh mushrooms in garlic butter or high quality (Betis Spanish) olive oil (Amazon)
Then I fry shrimp in garlic butter or olive oil.
I mix the shrimp & mushrooms in the noodles or serve separately.
It is incredibly delicious.
Amy says
My daughter didn’t care of this… we figured out that she prefers butter over olive oil on pasta.
Sandy_of_WV says
Could you respond to my email addy on what you used for 2/3 cup Parmesan, shredded — is this in green labeled plastic container -or- in cheese bag department?
Sorry just a bit confused / brain-dead. 🙂
Recipe was on The Recipe Critic posting “Weekly Menu Plan # 19”
Thanks… 🙂
Aubrey says
Hi Sandy! You can use either of those options for the Parmesan cheese. I used the kind similar to the green top but from the fresh cheese section of the deli.
Ducks 'n a Row (@SineaPies) says
This looks so yummy and so easy to make, too!
Thank you for sharing it.
Pinned. Yummed. Stumbled. Etc.