If you're looking for a dinner that's simple, comforting, and packed with fresh flavor, this Lemon Butter Pasta checks every box. Tender spaghetti is tossed in a silky butter sauce with fresh garlic, bright lemon juice, Parmesan cheese, and parsley for an easy meal that tastes far more impressive than the short ingredient list suggests. It's a delicious twist on classic buttered noodles that's elegant enough for guests but easy enough for busy weeknights.
One of my favorite things about this recipe is how quickly it comes together. With just a handful of pantry staples and a fresh lemon, you can have dinner on the table in about 15 minutes. It's proof that some of the best Italian-inspired simple dishes don't need a long list of ingredients or hours in the kitchen to be absolutely delicious. The butter creates a rich, silky sauce while the lemon adds just the right amount of brightness, making every bite feel light, fresh, and incredibly satisfying.
Serve this lemon pasta as a simple vegetarian main course or pair it with grilled chicken, shrimp, salmon, or your favorite vegetables for a complete meal. It's one of those recipes you'll find yourself making again and again because it's easy, versatile, and always delicious.
If you enjoyed this Lemon Butter Pasta recipe, be sure to try my Lemon Ricotta Pasta, Cream Cheese Pasta, or Lemon Zucchini Pasta next.
Why You'll Love This Recipe
- Ready in just 15 minutes. This is one of those dinners that comes together almost as quickly as ordering takeout. With just a handful of ingredients and one pan for the sauce, it's perfect for busy weeknights when you want something homemade without spending hours in the kitchen.
- Simple ingredients, incredible flavor. Buttered noodles get a major upgrade with fresh garlic, lemon juice, lemon zest, Parmesan cheese, and parsley. It's amazing how a few everyday ingredients can create such a bright, fresh, and satisfying pasta dish.
- Light yet comforting. The buttery sauce is rich without feeling heavy, while the lemon adds freshness that keeps every bite balanced. It's comfort food you can enjoy year-round.
- The kids love it. I don't know any kid who doesn't like buttered pasta. This version is also kid-friendly, especially if you leave out the chili flakes (and maybe the parsley if your kid is averse to seeing anything green!).
- Easy to customize. Serve it as a simple vegetarian meal or add grilled chicken, shrimp, salmon, or roasted vegetables to make it even heartier.
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Ingredients and Substitutions
To make these delicious Lemon Butter Pasta, you will need the following ingredients (full quantities in the recipe card below):
- pasta - I love using spaghetti, but linguine, fettuccine, tagliatelle, angel hair, or your favorite pasta shape all work well. Angel hair cooks even faster if you're short on time.
- butter and olive oil - Butter is the star of the sauce! Use unsalted butter so you can control the seasoning. Butter creates a rich, silky sauce while the olive oil helps prevent it from browning too quickly. You can substitute the butter completely with olive oil or use a combination of the two for a healthier option if you want.
- garlic - Freshly minced garlic gives the sauce its savory flavor. Garlic powder can be substituted in a pinch, but fresh is definitely best.
- parsley - Fresh parsley brightens the dish and adds a pop of color.
- fresh lemon - You'll use both the lemon juice and zest for the brightest flavor. Fresh lemons make a big difference here. For a different flavor, you can replace a tablespoon of the lemon juice with a splash of white wine.
- Parmesan cheese - Freshly grated Parmesan melts beautifully into the sauce and adds a salty, nutty finish.
- salt and pepper - Season to taste.
- red pepper flakes - Red pepper flakes are optional if you'd like a little heat. It also balances out the flavor of the lemon juice quite nicely.
Equipment
You'll also need measuring cups and spoons, a large pot, colander, large skillet, microplane or zester, citrus juicer, wooden spoon or tongs, and a cheese grater.
Instructions
- Cook the pasta. Bring a large pot of salted water to boil. Add spaghetti and cook until al dente according to package directions, about 8-10 minutes. Reserve ½ cup of the hot pasta water in a small bowl. Drain the noodles and set aside.
- Build the sauce. Heat butter and olive oil in a large skillet over medium heat until melted, about 1 minute. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Add the lemon. Add parsley, Parmesan, lemon juice, lemon zest, and 2-3 tablespoons of the reserved pasta water. Reduce the heat to low and stir until the Parmesan has melted into a smooth sauce.
- Toss the pasta. Add the cooked spaghetti pasta and toss to combine. Gradually add more of the reserved pasta water, 1-2 tablespoons at a time, until the cheese melts and the sauce becomes glossy and coats the pasta (using ¼ cup to ½ cup in total).
- Finish and serve. Season with salt and pepper to taste. Serve immediately with extra Parmesan, parsley, lemon zest, and red pepper flakes, if desired.
Recipe Video
Expert Tip: Save Your Pasta Water
Before draining the pasta, reserve at least ½ cup of the cooking water. The starches in the pasta water help emulsify the butter, lemon juice, and Parmesan into a silky sauce that coats every strand of pasta beautifully.
More Tips and Tricks
- Salt the pasta water generously. It's your first opportunity to season the pasta and makes a noticeable difference in the finished dish.
- Cook the pasta just until al dente. The pasta will continue cooking slightly when it's tossed with the hot sauce, so avoid overcooking it.
- Use freshly squeezed lemon juice. Bottled lemon juice doesn't have the same bright, fresh flavor that makes this recipe shine.
- Add the Parmesan gradually. Stirring it in slowly helps it melt smoothly into the sauce without clumping.
- Toss while the pasta is hot. Warm pasta absorbs the buttery lemon sauce much better than cooled pasta.
- Finish with extra lemon zest. A little extra zest sprinkled over the top just before serving adds wonderful fresh citrus aroma.
- Serve immediately. Lemon butter pasta is at its absolute best while the sauce is silky and freshly made.
Recipe Variations
- Add grilled chicken. Turn it into a satisfying main course with sliced grilled chicken breast.
- Make it a seafood pasta. Toss in sautéed shrimp, scallops, or salmon.
- Add vegetables. Asparagus, broccoli, peas, spinach, or zucchini all pair beautifully with the lemon butter sauce.
- Brown the butter. Let the butter cook for an extra minute before adding the garlic for a rich, nutty flavor.
- Make it creamy. Stir in a splash of heavy cream or a little Alfredo sauce for an even richer, creamier pasta.
- Top with burrata. A ball of creamy burrata makes this simple pasta feel restaurant worthy.
- Make it vegan and dairy-free. Replace the butter with vegan butter, omit the Parmesan, and use full-fat coconut milk for a creamy dairy-free version.
- Change the seasoning. Switch up the flavors by adding in some other seasonings of your choosing such as dried oregano, onion powder, or cayenne pepper.
Storage
How to Store
Store leftover lemon butter pasta in an airtight container in the refrigerator for up to 4 days. Allow the pasta to cool to room temperature before storing to prevent condensation from forming inside the container.
How to Reheat
Reheat gently in the microwave in 30-second intervals or in a skillet over medium-low heat with a splash of water or chicken broth to loosen the sauce.
How to Freeze
I don't recommend freezing this recipe. Butter-based sauces tend to separate after thawing, and the pasta can become soft.
How to Serve
While it's delicious on its own, this lemon butter pasta also pairs beautifully with grilled proteins and vegetables, making it one of those versatile pasta sauces you'll come back to again and again.
These are my favorite dishes to serve with this easy pasta:
Side Dishes for Pasta
For more recipe ideas, check out our collection of pasta side dishes, featuring everything from fresh salads and roasted vegetables to crusty breads and flavorful appetizers that pair perfectly with any pasta dinner.
FAQ
A classic butter lemon sauce is made by melting butter with garlic, then stirring in fresh lemon juice, lemon zest, and a splash of reserved pasta water. Finish with freshly grated Parmesan cheese, chopped parsley, salt, and pepper for extra flavor. It's a simple sauce that comes together in just a few minutes.
Long pasta shapes like spaghetti, linguine, fettuccine, and angel hair are the best choices because they soak up the buttery lemon sauce beautifully.
Fresh lemon juice is highly recommended for the brightest flavor. Bottled lemon juice works in a pinch, but it won't have quite the same fresh citrus taste.
The sauce usually separates if it becomes too hot or doesn't have enough pasta water. Tossing the hot pasta with reserved pasta water helps create a smooth, silky sauce.
This pasta is best served fresh, but leftovers reheat well with a splash of water or broth to loosen the sauce.
Chicken, shrimp, salmon, scallops, and even roasted chickpeas all pair wonderfully with the bright lemon butter sauce.
Absolutely. Your favorite gluten-free spaghetti or linguine works just as well. Just cook according to the package directions.
Yes. The pasta is still delicious without fresh Parmesan cheese, although the cheese adds richness and helps create a creamier sauce. You can also substitute Pecorino Romano for a slightly sharper flavor.
More Creamy Pasta Recipes
Looking for other recipes like this? Try these:
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Recipe
Lemon Butter Pasta
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Lemon Butter Pasta is a quick and easy dinner made with garlic, Parmesan, and fresh lemon. A delicious twist on buttered noodles ready in just 15 minutes.
Ingredients
- ½ pound (8 ounces) dry spaghetti
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup Parmesan cheese, freshly grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to boil. Add spaghetti and cook until al dente according to package directions, about 8-10 minutes. Reserve ½ cup of the hot pasta water in a small bowl. Drain the noodles and set aside.
- Meanwhile, heat butter and olive oil in a large skillet over medium heat until melted, about 1 minute. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Add parsley, Parmesan, lemon juice, lemon zest, and 2-3 tablespoons of the reserved pasta water. Reduce the heat to low and stir until the Parmesan has melted into a smooth sauce.
- Add the cooked spaghetti pasta and toss to combine. Gradually add more of the reserved pasta water, 1-2 tablespoons at a time, until the cheese melts and the sauce becomes glossy and coats the pasta (using ¼ cup to ½ cup in total).
- Season with salt and pepper to taste. Serve immediately with extra Parmesan, parsley, lemon zest, and red pepper flakes, if desired.
Notes
How to store: Keep leftover lemon butter pasta in the fridge for up to 4-5 days inside an airtight container. Allow the pasta to cool to room temperature before storing to prevent condensation from forming inside the container.
How to reheat: Lemon butter pasta reheats well in the microwave. Cover pasta in a vented container and heat on medium to low heat in 30-second intervals until warmed through, mixing occasionally. You can also reheat it on the stove over medium-low heat. Add a splash of water if the sauce is too thick.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian
This post was originally published in 2022 but it has since been updated with new content, photos, and tips.
Rachel says
I made this tonight and we loved it! I didn't use parmesan cheese, because my husband doesn't like cheese but it was still delicious. I made it with rotini noodles. It was light but the perfect amounts of garlic, butter, and lemon juice.