I made an Easy Butter Garlic Pasta that turns plain spaghetti into glossy, lemon-bright strands you’ll scroll through the whole post to steal.

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I don’t know why I waited so long to fall hard for Lemon Garlic Butter. I crave that tang hitting my teeth while the butter slicks every strand.

I picture a bowl of spaghetti tossed with unsalted butter and garlic cloves that smell like a tiny kitchen riot. That’s the kind of dinner I get oddly sentimental about, not in a cozy way, just because the flavors punch above their weight.

I obsess over Easy Butter Garlic Pasta versions, tweaking nothing because sometimes the simplest thing is the best cheat in life. Give me more buttery, lemon-bright noodles right now.

Ingredients

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Spaghetti or linguine: Basically the comfy, chewy base that soaks sauce up.
Unsalted butter: Rich, silky coating that makes everything feel indulgent.
Extra virgin olive oil: Adds smooth, fruity notes and keeps it from sticking.
Garlic cloves, minced: Punchy aroma that wakes the whole dish up.
Lemon zest: Bright, fragrant spark — tiny but mighty.
Lemon juice: Plus a tangy zip that cuts through the richness.
Red pepper flakes: Little heat kicks, adds personality without overpowering.
Kosher salt: Brings out taste; don’t skimp or it’ll be flat.
Black pepper, freshly ground: Earthy warmth, a subtle bite in each forkful.
Grated Parmesan cheese: Salty, nutty creaminess that clings to noodles.
Chopped fresh parsley: Fresh green pop and a clean finish.
Reserved pasta cooking water: Basically the secret glue for silky sauce.

Ingredient Quantities

12 oz (340 g) spaghetti or linguine

4 tbsp (55 g) unsalted butter

2 tbsp extra virgin olive oil

4 large garlic cloves, minced

Zest of 1 lemon (about 1 tsp)

Juice of 1 to 2 lemons, about 2 to 3 tbsp

1/4 tsp red pepper flakes, or to taste

1 tsp kosher salt, plus more for pasta water

1/2 tsp freshly ground black pepper

1/2 cup (45–50 g) grated Parmesan cheese, plus more for serving

1/4 cup chopped fresh parsley

1/2 to 1 cup reserved pasta cooking water

How to Make this

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1. Bring a large pot of salted water to a boil, add 12 oz spaghetti or linguine and cook until just shy of al dente according to package directions, then scoop out and reserve 1/2 to 1 cup of the pasta cooking water before draining.

2. While the pasta cooks, melt 4 tbsp unsalted butter with 2 tbsp extra virgin olive oil in a large skillet over medium heat until butter foams and the fat looks glossy.

3. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes to the skillet, stirring for about 30 to 45 seconds until fragrant but not brown; garlic burns fast so watch it.

4. Stir in the zest of 1 lemon and 1 to 2 tbsp lemon juice, plus 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; let the sauce bubble a few seconds so flavors marry.

5. Add the drained pasta to the skillet and toss vigorously, adding a splash of the reserved pasta water to loosen the sauce; keep tossing until noodles are coated and glossy, adding more water as needed until you hit a silky consistency, about 1/2 to 1 cup total.

6. Off the heat, sprinkle in 1/2 cup grated Parmesan and toss again so the cheese melts into the sauce; if it looks dry add another splash of pasta water.

7. Stir in 1/4 cup chopped fresh parsley, taste and adjust salt, pepper or lemon if needed; you want a bright, balanced lemony garlic hit.

8. Transfer to bowls, finish with extra grated Parmesan and a little more lemon zest if you like, and serve immediately while it’s warm and saucy.

9. Tip: don’t rinse the pasta, keep that starch to help bind the sauce; also save more pasta water than you think you need because it can rescue a sauce that’s too tight.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or strainer for draining
3. Large skillet (preferably nonstick or stainless steel)
4. Tongs or long-handled fork for tossing pasta
5. Wooden spoon or silicone spatula
6. Measuring spoons and measuring cup
7. Microplane or fine grater for lemon zest
8. Box grater or fine grater for Parmesan
9. Cutting board and chef knife for garlic and parsley
10. Small bowl or cup to hold the reserved pasta water

FAQ

Q: Can I make this with gluten free or whole wheat pasta?

A: Yes, you can. Cook the pasta to the package's al dente time and watch it closely because gluten free pasta can go from perfect to mush fast. Reserve the same amount of cooking water to help the sauce cling.

Q: My sauce seems thin, how do I thicken it without cream?

A: Use more grated Parmesan and slowly add reserved pasta water. The starch in the water will emulsify with the butter and cheese and give you a silky, thicker sauce. Add water little by little so it wont get too runny.

Q: Can I make this ahead for meal prep?

A: You can, but pasta absorbs sauce so it gets drier. Undercook the pasta by 1 to 2 minutes, toss with sauce while warm, then store in airtight container. Reheat gently with a splash of water or olive oil to bring it back.

Q: How can I get more lemon flavor without it being too sour?

A: Use both zest and juice. Zest adds bright oils so you get lemon notes without extra acidity. Start with 1 tablespoon juice, taste, then add more if you want. A pinch of sugar can also balance strong acidity.

Q: What can I add to make this more of a full meal?

A: Add cooked shrimp, grilled chicken, sautéed mushrooms, or roasted veggies. Toss them in right at the end so they warm in the sauce. A handful of spinach stirred in off the heat also makes it feel more complete.

Q: My garlic burned and tastes bitter, what now?

A: Burnt garlic turns bitter and you should start the garlic step again. To avoid it next time cook garlic on medium low until fragrant and pale, not brown. Add the lemon juice after garlic to keep the pan from overcooking.

Lemon Garlic Butter Pasta Recipe Substitutions and Variations

Butter:
- Equal amount of olive oil for a lighter, dairy free version
- 1:1 swap with vegan butter if you want it dairy free and similar flavor
- Use 2 tbsp olive oil + 2 tbsp cream cheese for a tangy, richer sauce
- Ghee works too, for a nuttier, higher smoke point option
Extra virgin olive oil:
- Any neutral oil like canola or vegetable oil, if EVOO is too strong
- Light olive oil for a milder fruitier taste
- Sesame oil in very small amount for an Asian twist, but use sparingly
Parmesan cheese:
- Pecorino Romano for a saltier, sharper bite
- Grana Padano for similar texture but usually cheaper
- Nutritional yeast as a dairy free, slightly cheesy substitute
- Ricotta stirred in for a creamier, less salty finish
Lemon juice:
- White wine vinegar or champagne vinegar, use half the amount then taste
- Rice vinegar for a milder acid, same amount works
- Lime juice for a different citrus note, same amount
- Use bottled lemon juice in a pinch, but fresh is better

Pro Tips

– Save way more pasta water than you think you need. That starchy water is magic for turning a greasy looking sauce into something silky. If the sauce gets tight just add a few tablespoons at a time, toss, then wait a beat before adding more.

– Don’t let the garlic brown, ever. Brown garlic tastes bitter. Turn the heat down a notch if the butter is foaming too hard, and have everything ready so you can move fast. If a clove slips and starts to color, fish it out quick or toss the whole batch and start that step again.

– Grate the Parmesan fresh from a block, not pre-grated. Pre-grated has anti-caking stuff so it won’t melt the same and can make the sauce grainy. Also, add most of the cheese off the heat so it melts into the sauce instead of clumping.

– Brighten it at the end, not the start. Add most of the lemon juice slowly and taste as you go, you can always add more but you can’t take it away. A little extra lemon zest on top right before serving gives a fresh pop.

Lemon Garlic Butter Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made an Easy Butter Garlic Pasta that turns plain spaghetti into glossy, lemon-bright strands you’ll scroll through the whole post to steal.

Servings

servings

Calories

508

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander or strainer for draining
3. Large skillet (preferably nonstick or stainless steel)
4. Tongs or long-handled fork for tossing pasta
5. Wooden spoon or silicone spatula
6. Measuring spoons and measuring cup
7. Microplane or fine grater for lemon zest
8. Box grater or fine grater for Parmesan
9. Cutting board and chef knife for garlic and parsley
10. Small bowl or cup to hold the reserved pasta water

Ingredients

12 oz (340 g) spaghetti or linguine
4 tbsp (55 g) unsalted butter
2 tbsp extra virgin olive oil
4 large garlic cloves, minced
Zest of 1 lemon (about 1 tsp)
Juice of 1 to 2 lemons, about 2 to 3 tbsp
1/4 tsp red pepper flakes, or to taste
1 tsp kosher salt, plus more for pasta water
1/2 tsp freshly ground black pepper
1/2 cup (45–50 g) grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley
1/2 to 1 cup reserved pasta cooking water

Directions

Bring a large pot of salted water to a boil, add 12 oz spaghetti or linguine and cook until just shy of al dente according to package directions, then scoop out and reserve 1/2 to 1 cup of the pasta cooking water before draining.
While the pasta cooks, melt 4 tbsp unsalted butter with 2 tbsp extra virgin olive oil in a large skillet over medium heat until butter foams and the fat looks glossy.
Add 4 minced garlic cloves and 1/4 tsp red pepper flakes to the skillet, stirring for about 30 to 45 seconds until fragrant but not brown; garlic burns fast so watch it.
Stir in the zest of 1 lemon and 1 to 2 tbsp lemon juice, plus 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; let the sauce bubble a few seconds so flavors marry.
Add the drained pasta to the skillet and toss vigorously, adding a splash of the reserved pasta water to loosen the sauce; keep tossing until noodles are coated and glossy, adding more water as needed until you hit a silky consistency, about 1/2 to 1 cup total.
Off the heat, sprinkle in 1/2 cup grated Parmesan and toss again so the cheese melts into the sauce; if it looks dry add another splash of pasta water.
Stir in 1/4 cup chopped fresh parsley, taste and adjust salt, pepper or lemon if needed; you want a bright, balanced lemony garlic hit.
Transfer to bowls, finish with extra grated Parmesan and a little more lemon zest if you like, and serve immediately while it's warm and saucy.
Tip: don’t rinse the pasta, keep that starch to help bind the sauce; also save more pasta water than you think you need because it can rescue a sauce that’s too tight.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.