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Lemon Pasta: The Perfect Dinner for a Busy Family

Easy Lemon Pasta

Camila Benitez
Lemon Pasta, also known as Pasta al Limone, is a quick and easy dish to make perfect for a weeknight meal. This recipe uses fresh lemon juice and zest to infuse the pasta with a bright and refreshing flavor. Fresh garlic and onion for texture and flavor enhancement. Butter and extra virgin olive oil for depth and richness.
5 from 26 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 6

Tools

Ingredients
  

  • Kosher salt and ground black pepper
  • 1 pound dried Linguine Noodles
  • ½ cup (1 stick) unsalted butter
  • ½ cup extra virgin olive oil
  • Zest and juice of 3 large lemons
  • 1 medium yellow onion , chopped
  • 6 garlic cloves , thinly sliced or minced
  • ½ cup fresh Italian parsley , chopped

For Serving:

  • ½ cup Grated Parmesan for serving
  • ¼ cup Chopped fresh Italian parsley for garnish
  • 1 Lemon wedges & zest for garnish

Instructions
 

  • Start with a very large pot of water, about 4 quarts. Bring it to a rapid boil. Add 2 tablespoons of kosher salt and drop in the pasta while the water is at a boil and give it a gentle stir. Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide to cook until just al dente.
  • Drain the pasta. Just be sure to save about 1 cup of the pasta water. If you have a pot with a colander insert, use it to drain the pasta. If not, drain the pasta in a colander set in the sink.
  • Meanwhile, heat a large (14-inch) saute pan, add the butter and extra virgin olive oil, and heat until the butter is melted. Add the garlic, onion, and 1 teaspoon kosher salt and cook, stirring, until they begin to caramelize about 10 to 15 minutes.
  • Add the zest and juice of the two lemons. Add 1 teaspoon pepper and swirl the pan to combine. As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce.
  • Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist. Taste and adjust the salt if needed. Transfer the Lemon Pasta to a serving platter or individual plates and top with grated parmesan cheese. Garnish with more lemon zest, chopped parsley, and squeeze a little lemon juice on top. Serve hot. Enjoy!

Notes

How to Store & Re-Heat
To store leftover Lemon Pasta, allow it to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 2 days. When you're ready to reheat, you have a few options:
  • Microwave: Cover the pasta with a damp paper towel and microwave on high for 1-2 minutes or until heated.
  • Stovetop: Heat the pasta in a saucepan over medium heat, adding a splash of water or broth to help rehydrate the pasta as it heats up. Stir occasionally until heated through.
  • Oven: Preheat the oven to 350°F (175°C). Transfer the pasta to an oven-safe dish and cover with foil. Bake for 10-15 minutes or until heated through.
Note: reheating pasta can sometimes cause it to dry out, so it's best to add a little moisture before reheating, either in the form of water, broth, or additional sauce.
Make-Ahead
While it's not recommended to make the entire Lemon Pasta dish ahead of time, you can prepare some of the components in advance to save time on the day you plan to serve it. Here are a few make-ahead tips:
  • Cook the pasta: You can cook it up to a day in advance and store it in the refrigerator in an airtight container. To prevent the pasta from sticking together, toss it with olive oil or cooking spray before storing it.
  • Chop the garlic and onion: You can chop the garlic and onion up to a day in advance and store them in the refrigerator in an airtight container.
  • Juice and zest the lemons: You can juice and zest the lemons up to a day in advance and store the juice in a sealed container in the refrigerator. The zest can be stored in an airtight container or plastic bag.
  • Make the sauce: You can make the sauce up to a day in advance and store it in the refrigerator in an airtight container. When ready to serve, reheat the sauce in a large skillet over medium heat and add the cooked pasta.
By preparing these components, you can reduce the prep work you must do on the day you plan to serve the dish. Just be sure to store everything properly to ensure freshness and quality.
How to Freeze
While it is possible to freeze Lemon Pasta, the texture and flavor may be affected after thawing and reheating. However, if you do need to freeze the pasta, here are some tips:
  • Cook the pasta: Cook the pasta until al dente, then drain and rinse with cold water to stop the cooking process.
  • Prepare the sauce: Prepare the sauce as the recipe directs, but leave out the pasta.
  • Combine and store: Once the pasta and sauce have cooled to room temperature, combine them in a large freezer-safe container or resealable plastic bag. Seal tightly and label with the date.
  • Freeze: Place the container or bag in the freezer and freeze for 2-3 months.
  • Reheat: To reheat frozen Lemon Pasta, thaw it overnight in the refrigerator. Then, reheat it in a skillet or saucepan over medium heat, adding a splash of water or broth to help rehydrate the pasta as it heats up. Stir occasionally until heated through.
Remember that freezing and thawing can affect the texture and flavor of the pasta, so it's best to consume it within a few months of freezing for optimal taste and texture.
Notes:
  • Refrigerated Leftover Lemon Pasta, covered for up to 2 days; to reheat, cover with a damp paper towel and microwave on high for 2 to 3 minutes or until hot.
  • I do not recommend making it ahead; this recipe tastes best served fresh.
Nutrition Facts
Easy Lemon Pasta
Amount per Serving
Calories
639
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
18
g
Cholesterol
 
46
mg
15
%
Sodium
 
147
mg
6
%
Potassium
 
337
mg
10
%
Carbohydrates
 
65
g
22
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
14
g
28
%
Vitamin A
 
1183
IU
24
%
Vitamin C
 
42
mg
51
%
Calcium
 
155
mg
16
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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