Lemon butter pasta is quick and easy to make, light yet filling, and loaded with flavor. This spaghetti is a delicious twist on classic buttered noodles with added garlic and lemon which makes them taste so much better. You’ll be surprised at just how few ingredients can come together to create something so good. The best part? It's ready in just 15 minutes including prep! Weeknight dinners have never been better.
Why You’ll Love Lemon Butter Pasta
- It’s quick and easy. There is nothing more satisfying after a long day than coming home and spending just 15 minutes to prepare and cook dinner. That's right. This lemon butter pasta takes just 15 minutes and a handful of ingredients before you are ready to eat it. And if you substitute a fast-cooking pasta like angel hair, you can cut the time in half.
- Loaded with flavor and delicious. This lemon butter pasta is a a twist on a classic buttered pasta. Added garlic, lemon juice, parsley, and chili flakes (if you want a little kick) completely transforms this dish and adds so much extra flavor.
- 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!).
Ingredients and Substitutions
To make these delicious Lemon Butter Pasta, you will need the following ingredients (full quantities in the recipe card below):
- spaghetti - I like using spaghetti noodles or any long pasta like linguini or fettuccine in this dish. But you can feel free to use any shaped pasta that you like. And, if you substitute a fast-cooking pasta like angel hair, you can cut the cook time in half!
- butter - you can substitute with olive oil or use a combination of the two for a healthier option.
- garlic
- parsley
- Parmesan cheese
- lemon juice
- salt and pepper
- crushed red pepper flakes - this is optional. It adds a slight kick and balances out the flavor of the lemon juice quite nicely.
Lemon butter pasta is so delicious and flavorful. But you can switch up the flavors by adding in some other seasonings of your choosing. Some suggestions are: dried oregano, onion powder, or cayenne pepper.
You will also need measuring cups and spoons, large cooking pot, and 12-inch skillet.
How to Make the Best Lemon Butter Pasta
- Cook pasta. Bring a large cooking pot of salted water to boil over medium-high heat. Add spaghetti noodles and cook until al dente according to package directions, about 8-10 minutes. Reserve ¼ cup of the hot pasta water in a small bowl. Drain the noodles and set aside.
- Make lemon butter sauce. Meanwhile, heat butter in a large skillet over medium-high heat until sizzling and bubbling, about 1. minute. Add minced garlic and sauté until fragrant, about 1 minute. Add parsley, Parmesan cheese, lemon juice, and ¼ cup reserved pasta water. Stir well until smooth and bring it to a simmer, about 1 minute.
- Toss in pasta. Add drained spaghetti and toss to combine. Season with salt and pepper to taste.
- Serve. Serve immediately with extra parsley and Parmesan on top, if desired.
How to Serve Lemon Pasta
There are many dishes and sides that you can serve with this delicious lemon pasta. Some of my favorite to pair this pasta with are:
- Peach Arugula Salad
- Garlic Breadsticks
- Lemon Parmesan Asparagus
- Garlic Butter Salmon
- Pesto Green Beans
- Garlic Knots
Storing Instructions
- 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.
More Pasta Recipes
- 40 Best Pasta Recipes
- Creamy Salmon Pasta
- Spring Pesto Pasta with Asparagus
- Spinach Artichoke Pasta
- Baked Mediterranean Pasta
- Chicken Penne Pasta
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Recipe
Lemon Butter Pasta
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Lemon butter pasta is quick and easy to make, light yet filling, and loaded with flavor. A delicious twist on classic buttered noodles ready in 15 minutes.
Ingredients
- ½ pound (8 ounces) dry spaghetti
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup Parmesan cheese, freshly grated
- 2 tablespoons fresh lemon juice
- 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 over medium-high heat. Add spaghetti noodles and cook until al dente according to package directions, about 8-10 minutes. Reserve ¼ cup of the hot pasta water in a small bowl. Drain the noodles and set aside.
- Meanwhile, heat butter in a large skillet over medium-high heat until sizzling and bubbling, about 1 minute. Add minced garlic and sauté until fragrant, about 1 minute.
- Add parsley, Parmesan cheese, lemon juice, and ¼ cup reserved pasta water. Stir well until smooth and bring it to a simmer, about 1 minute.
- Add drained spaghetti and toss to combine. Season with salt and pepper to taste.
- Serve immediately with crushed pepper flakes, extra parsley, and Parmesan on top, 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: Pasta
- Method: Stovetop
- Cuisine: Italian
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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.