Zesty Lemon Garlic Pasta

Lemon garlic pasta is one of those simple meals that tastes way fancier than it is. You get silky noodles coated in a bright lemon-garlic sauce, with a buttery olive oil base and a little cheese to pull everything together.

It’s quick enough for a weeknight, but it also works as a light dinner or a side for chicken or seafood. The best part is the balance: fresh citrus, savory garlic, and a smooth, glossy finish that clings to every bite.

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Reasons to Try Lemon Garlic Pasta

• Fast but not boring: Big flavor from a short ingredient list.
• Bright and balanced: Lemon cuts through richness so it never feels heavy.
• Creamy without cream: The sauce turns silky using pasta water and cheese.
• Easy to customize: Add protein, veggies, or herbs without changing the base.
• Budget-friendly: Pantry staples, no special equipment.

Ingredients Notes

• Pasta
• Garlic
• Lemon zest
• Lemon juice
• Olive oil
• Butter
• Parmesan cheese
• Salt
• Black pepper
• Red pepper flakes
• Fresh parsley

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How to Make Lemon Garlic Pasta

1. Cook pasta until tender and reserve some pasta water.
2. Gently sauté garlic in olive oil and butter until fragrant.
3. Add lemon zest and lemon juice, then loosen with pasta water.
4. Toss in the pasta and add Parmesan until glossy.
5. Finish with pepper, chili flakes, and parsley.
6. Taste and adjust with salt, lemon, or cheese.

What You Must Know Lemon Garlic Pasta

• Don’t burn the garlic. Burnt garlic turns bitter fast. Keep the heat moderate and move it constantly.
• Use lemon zest for real lemon flavor. Juice adds tang, but zest brings the strong citrus aroma.
• Pasta water is the sauce maker. It helps emulsify the oil and butter so the sauce clings instead of separating.
• Add cheese off the heat. High heat can make Parmesan clump. Toss with warmth, not direct scorching heat.
• Taste before adding more salt. Parmesan is salty and can push it over the edge.

Helpful Tips

• For extra glossy sauce: Toss longer with a splash more pasta water until it looks silky.
• For sharper lemon: Add a tiny bit of lemon juice at the very end.
• For mellow lemon: Use more zest and less juice, and finish with a touch more butter.

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Variations and Substitutions

• Add protein: grilled chicken, shrimp, tuna, or chickpeas.
• Add veggies: spinach, arugula, peas, asparagus, zucchini, or roasted tomatoes.
• Make it creamy: add a spoon of Greek yogurt off the heat (go slow so it doesn’t split).
• Dairy-free: skip butter and cheese; use extra olive oil and add nutritional yeast for a cheesy vibe.
• Gluten-free: use gluten-free pasta and reserve extra pasta water for better sauce texture.

Serving Suggestions for Lemon Garlic Pasta

• Top with extra Parmesan, parsley, and lemon zest.
• Serve with a simple salad (cucumber, tomato, olive oil, lemon).
• Pair with roasted vegetables or grilled chicken.
• Add toasted breadcrumbs for crunch.

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Storage and Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a pan on low heat with a splash of water to loosen the sauce. Avoid blasting it dry in the microwave.

Nutrition Facts (Per Serving)

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Zesty Lemon Garlic Pasta That’s Seriously Addictive

This lemon garlic pasta is bright, silky, and fast—fresh lemon, garlic, and Parmesan create a simple weeknight dinner you’ll crave.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course dinners

Cuisine Italian

Servings 4 servings

Calories 430 kcal

Ingredients

  

• 12 ounces spaghetti or linguine
• 4 cloves garlic minced
• 1 lemon zested
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3/4 cup grated Parmesan cheese
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 1/3 cup chopped fresh parsley
• 1/2 cup reserved pasta water more as needed

Instructions

 

• Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup pasta water, then drain.
• In a large pan over medium heat, warm olive oil and butter. Add garlic and cook until fragrant, stirring often.
• Add lemon zest and lemon juice. Stir, then add 1/3 cup reserved pasta water.
• Add pasta to the pan and toss well.
• Remove from heat and add Parmesan, tossing until melted and glossy. Add more pasta water as needed for a silky sauce.
• Season with black pepper and red pepper flakes. Stir in parsley.
• Taste and adjust with salt, extra lemon juice, or Parmesan. Serve immediately.

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