Lemon Garlic Pasta is one of my favorite ways to enjoy pasta, especially in the summer or whenever I want something quick and easy.
If you’re like me and don’t want to spend a ton of time in the kitchen when the weather’s nice, this is a great recipe to keep in your back pocket.
Unlike pasta with rich cream or heavy tomato-based sauces, this one is a simple combination of olive oil, butter, garlic and a few seasonings.
Hot, al dente pasta is tossed right into the saucepan, along with lemon juice, zest, and a pinch of crushed red pepper for a little kick. A handful of fresh parsley and grated Parmesan cheese finish it off.
This pasta uses the same stovetop sauce technique I shared in my cherry tomato pasta (another favorite summer go-to recipe).
For a complete, no-stress meal, lemon garlic pasta goes great with garlic bread or a crisp green salad.
Why You’ll Love this Lemon Garlic Pasta
Here’s why I keep this pasta dish in my regular rotation:
Ready in 15 minutes – For a dish with tons of flavor, it takes surprisingly little time to pull together. While the pasta cooks, you’ll have time to prep and start the sauce.
Works as a main or side – Serve it as a light, meatless dinner or as a flavorful side alongside chicken, fish, or even steak.
Tastes even better the next day – Like a lot of simple pasta dishes, the flavors deepen overnight, making leftovers extra delicious. This makes it a great meal-prep recipe, too.
Garlic lovers, this one’s for you – My husband was the inspiration for this recipe. He used to order the Chicken Siciliano from Barnelli’s (part of the Portillo’s chain here in Chicago), which was packed with whole garlic cloves. This pasta isn’t quite that intense, but it’s still got plenty of garlic.
Homemade Lemon Garlic Pasta Recipe
You can have this on the table in under 20 minutes. The key is to multitask. While the water comes to a boil and the pasta cooks, you can chop the parsley, grate the cheese, mince the garlic, and start the sauce.
Ingredients Needed
Here’s what you need to make this recipe (nothing fancy). You may even have most of the ingredients already.
- spaghetti or a long, slender pasta of choice
- extra virgin olive oil
- butter
- fresh garlic, minced by hand
- red pepper flakes (optional, for a little heat)
- large lemon
- Parmesan cheese
- fresh parsley
- salt and black pepper
- pasta water (reserved from boiling pasta)
What to Shop For
Spaghetti (or similar): I usually go with spaghetti, but linguine, fettuccine, angel hair, or any long, slender pasta works. You want something that’ll twirl nicely and soak up the lemony garlic sauce. Of course, a short noodle like penne or rigatoni works too!
Olive oil and butter: Use a good-quality extra virgin olive oil if you can. A little butter adds richness and helps balance the lemon.
Garlic: Fresh is key here. This isn’t the place for the jarred stuff. You’ll need about 6 cloves (maybe 7 if you’re like me and always sneak in an extra one). Be sure to mince it by hand rather than using a garlic press so it doesn’t burn when it hits the oil.
Red pepper flakes: Totally optional, but highly recommended. A pinch adds a nice kick.
Lemon: You’ll need both the zest and juice, so grab a large lemon (or two smaller ones). Fresh is definitely best here.
Parmesan cheese: Go for a block of Parmesan and grate it yourself or get a tub of grated (not shredded) Parmigiano Reggiano or similar.
Parsley: Be sure to get flat-leaf Italian parsley, not the curly kind. It adds flavor and a nice pop of color to finish the dish.
Instructions
Detailed recipe and instructions are in recipe card at bottom of post.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve at least 1 cup of pasta water before draining. Don’t forget to scoop out some pasta water before draining (it helps bring the sauce together)!
- Prepare the sauce: When the pasta is about 3-4 minutes from being al dente, begin the sauce. In a large skillet over medium heat, add olive oil and butter. Once the butter is melted, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute or until fragrant. (Your kitchen is going to smell amazing right about now.)
- Combine with pasta: Add the drained pasta to the skillet along with the parsley, parmesan and about 1/2 cup of the reserved pasta water. (If you don’t want the parmesan as melted, save it to sprinkle on at the end.)
- Add lemon juice and zest: Add the lemon and toss everything together. Add more pasta water as needed to reach your desired consistency. Heat through for 1-2 minutes. (You could totally add a handful of baby spinach in with the pasta. That would be really good with a squeeze more lemon.)
- Season: Give the pasta a taste and season with salt and black pepper as needed.
- Serve immediately: Plate the pasta and top with extra Parmesan cheese if desired. Enjoy!
Begin by combining oil, butter and garlic.
Add pasta, parsley, parmesan & pasta water to saucepan.
Add lemon juice and zest to pasta.
Why it’s Best to Cook the Pasta al Dente
Cooking your pasta al dente (firm to the bite) is important here because it continues cooking slightly in the pan with the sauce.
If it’s overcooked, the texture can turn soft and mushy. Al dente noodles also hold their shape better and soak up the sauce without getting soggy.
Tips for the Best Lemon Garlic Pasta:
- Mince the garlic with a knife: Garlic burns quickly, especially when it’s pressed or grated, which makes it finer and more prone to scorching. Mincing it by hand gives you better control and helps prevent it from burning in the pan. I explain a little bit further in my Sautéed Garlic Green Beans with Almonds recipe.
- Use fresh ingredients: Fresh garlic, lemon juice, and parsley make all the difference in flavor.
- Don’t skip the pasta water: The starchy water helps create a sauce that adheres to the pasta.
- Adjust to taste: If you love more tang, add extra lemon juice. Want it spicier? Increase the red pepper flakes.
Storage & Reheating Tip
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop with a splash of water or a drizzle of olive oil to loosen the sauce. You can also warm it up in the microwave.
Lemon Garlic Pasta
Quick and easy Lemon Garlic Pasta made with olive oil, fresh garlic, lemon juice, and Parmesan. This light and flavorful pasta dish is ready in 15-20 minutes, making it perfect for an easy weeknight dinner or a simple side.
Ingredients
- 1 (12 ounce) package spaghetti, cooked al dente
- 3 tablespoons olive oil
- 2 tablespoons butter
- 6 cloves garlic, minced by hand
- 1 teaspoon red pepper flakes
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 cup pasta water
- 1 large lemon, juice and zest
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve at least 1 cup of pasta water before draining.
- When the pasta is about 3-4 minutes from being al dente, begin the sauce. In a large skillet over medium heat, add olive oil and butter. Once the butter is melted, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute or until fragrant, being careful not to burn or brown the garlic.
- Add the drained pasta to the skillet along with the parsley, parmesan and about 1/2 cup of the reserved pasta water. (If you don't want the parmesan as melted, save it to sprinkle on at the end.)
- Add the lemon juice and zest and toss everything together. Add more pasta water as needed to reach your desired consistency. Heat through for 1-2 minutes.
- Season with salt and black pepper to taste.
- Serve immediately and top with extra Parmesan cheese if desired.