I developed my Easy Lemon Garlic Pasta with a surprising trick that makes Parmesan cling to every strand without any heavy cream.

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I fell for this Lemon Garlic Parmesan Pasta the first time I tasted that bright lemon zing paired with savory minced garlic and a snowy heap of Parmesan cheese. It feels like summer shouted dinner, bold and oddly effortless, something you eat and then wonder why you ever served plain pasta before.

I keep calling it my go-to for quick nights because it’s kind of that Easy Lemon Garlic Pasta everyone asks about, and people always think it’s a fancy take on Pasta With Parmesan Cheese when really it’s just clever, loud flavor. Try it and be ready to get asked for the recipe.

Ingredients

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Spaghetti provides quick carbs and some protein, it’s comforting but low in fiber.
Olive oil adds heart healthy monounsaturated fats, glossy sauce and a fruity finish.
Butter gives silky mouthfeel and rich flavor, more saturated fat so use sparingly.
Garlic punches flavor and aroma, has allicin so it’s a healthful punch.
Lemon zest and juice brighten with sharp acidity and vitamin C, cuts richness.
Parmesan brings umami salty depth and protein, helps sauce cling to pasta.
Heavy cream makes it luxurious and creamy but packs calories, totally optional.
Parsley adds fresh grassy note and color plus vitamin K and brightness.

Ingredient Quantities

12 oz (340 g) spaghetti or linguine

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

4 garlic cloves, minced

Zest of 1 lemon (about 1 tbsp)

Juice of 1 large lemon (about 3 tbsp)

1 cup freshly grated Parmesan cheese, plus extra for serving

1/2 cup heavy cream optional if you want it richer

1 cup reserved pasta cooking water

1 tbsp kosher salt for pasta water

1/2 tsp freshly ground black pepper, or to taste

1/4 tsp red pepper flakes optional, for a little heat

2 tbsp chopped fresh parsley for garnish

How to Make this

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1. Bring a large pot of water to a boil, add 1 tbsp kosher salt, then cook 12 oz spaghetti or linguine until just al dente according to package directions; before draining scoop out and save 1 cup of the pasta cooking water, then drain the pasta.

2. While the pasta cooks, heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat; when butter is melted and foamy add 4 minced garlic and cook about 30 to 45 seconds until fragrant but not browned, stir in 1/4 tsp red pepper flakes if you want a little heat.

3. Add the zest of 1 lemon (about 1 tbsp) and the juice of 1 large lemon (about 3 tbsp) to the skillet, swirl to deglaze and let it bubble for 20 to 30 seconds to mellow the raw lemon taste.

4. If you want it richer add 1/2 cup heavy cream now, bring just to a simmer and let it reduce a minute; if skipping cream just continue to the next step.

5. Turn the heat to low and add 1 cup freshly grated Parmesan cheese in small handfuls, stirring constantly so it melts into a smooth sauce; add the reserved pasta water a little at a time to loosen the sauce and help it emulsify, you might not need all of it.

6. Add the drained pasta to the skillet and toss or use tongs to coat every strand, add more reserved pasta water as needed to get a glossy, clingy sauce.

7. Season with 1/2 tsp freshly ground black pepper and taste for salt, remember the pasta water was salted so be careful, adjust pepper or lemon if needed.

8. If the sauce looks grainy or separated take the pan off the heat and stir vigorously while adding a splash of pasta water or a small knob of butter or olive oil to smooth it out.

9. Stir in 2 tbsp chopped fresh parsley, and more lemon zest if you want extra brightness.

10. Serve immediately with extra freshly grated Parmesan for the table and a final crack of black pepper, trust me it hits different hot.

Equipment Needed

1. Large pot (6–8 qt) for boiling the pasta, with a lid
2. Large skillet (10–12 inch), nonstick or stainless for the sauce
3. Colander or strainer to drain the pasta
4. Tongs to toss and serve the pasta
5. Ladle or heatproof measuring cup to scoop and save pasta water
6. Microplane or fine grater for lemon zest and a box grater for Parmesan
7. Chef’s knife and cutting board for zesting and chopping parsley
8. Wooden spoon or silicone spatula for stirring the sauce

dont overthink it, these are the basics you’ll need.

FAQ

Q: Can I skip the heavy cream?
A: Yes, you can skip it. The combo of butter, freshly grated Parmesan and starchy pasta water makes a silky sauce, just add a bit more reserved water as you toss. It still comes out creamy, trust me.

Q: How do I stop the Parmesan from clumping or the sauce from getting grainy?
A: Take the pan off the heat before adding cheese, add it slowly while tossing with hot pasta and reserved cooking water. Use freshly grated Parm not the pre-shredded kind, and stir vigorously so it emulsifies.

Q: What pasta can I use besides spaghetti or linguine?
A: Any long pasta works fine, like fettuccine or bucatini. If you want gluten free, use the brand you trust and treat the cooking water the same, cause that starch is the secret.

Q: How do I reheat leftovers without drying them out?
A: Gently reheat in a pan over low heat with a splash of water or cream, tossing until warmed. Microwave ok but do short bursts and stir between them, add extra cheese or parsley before serving.

Q: Can I add protein or veggies to make it a meal?
A: Sure — grilled chicken, sautéed shrimp, roasted broccoli or peas all work. Cook them separately so they don't release extra water into the sauce, then toss everything together at the end.

Q: How do I keep the lemon bright without making it bitter?
A: Only grate the yellow zest, avoid the white pith, and add the juice little by little while tasting. Also don't overcook the garlic, it burns fast and turns bitter.

Lemon Garlic Parmesan Pasta Recipe Substitutions and Variations

Pasta: swap the spaghetti for gluten free spaghetti (brown rice or corn) or use fettuccine/linguine if you want a wider noodle, works the same.
Extra virgin olive oil: use avocado oil or grapeseed oil instead, both give a neutral, high smoke point option.
Unsalted butter: sub equal olive oil or vegan butter, or regular salted butter but cut the pasta water salt about in half so it’s not too salty.
Parmesan cheese: use Pecorino Romano for a sharper, saltier bite, or for a dairy free option try 2 tbsp nutritional yeast plus a bit of olive oil or blended cashews.

Pro Tips

– Save more pasta water than you think you’ll need, its gold. Use warm starchy water a little at a time to loosen and emulsify the sauce, and if it looks grainy or clumpy take the pan off the heat and whisk in a splash more water or a small knob of butter until it goes glossy.

– Grate your Parmesan finely with a microplane or the small holes on a box grater, dont use pre-shredded stuff. Add the cheese off or on very low heat in small handfuls so it melts smooth, stirring constantly so it doesnt seize into grainy bits.

– Dont let the garlic brown, you want it just fragrant. Zest the lemon before juicing so you dont lose those bright oils, and if the lemon tastes too sharp let it bubble for a few seconds to mellow it, or add the juice off the heat for a brighter pop.

– If you like it richer, add just a splash of cream or a little extra butter at the end rather than a lot earlier, it keeps the sauce silky without weighing it down. And always taste for salt at the end cause the cheese and pasta water already have salt in them.

Lemon Garlic Parmesan Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I developed my Easy Lemon Garlic Pasta with a surprising trick that makes Parmesan cling to every strand without any heavy cream.

Servings

servings

Calories

636

kcal

Equipment: 1. Large pot (6–8 qt) for boiling the pasta, with a lid
2. Large skillet (10–12 inch), nonstick or stainless for the sauce
3. Colander or strainer to drain the pasta
4. Tongs to toss and serve the pasta
5. Ladle or heatproof measuring cup to scoop and save pasta water
6. Microplane or fine grater for lemon zest and a box grater for Parmesan
7. Chef’s knife and cutting board for zesting and chopping parsley
8. Wooden spoon or silicone spatula for stirring the sauce

dont overthink it, these are the basics you’ll need.

Ingredients

12 oz (340 g) spaghetti or linguine
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
4 garlic cloves, minced
Zest of 1 lemon (about 1 tbsp)
Juice of 1 large lemon (about 3 tbsp)
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup heavy cream optional if you want it richer
1 cup reserved pasta cooking water
1 tbsp kosher salt for pasta water
1/2 tsp freshly ground black pepper, or to taste
1/4 tsp red pepper flakes optional, for a little heat
2 tbsp chopped fresh parsley for garnish

Directions

Bring a large pot of water to a boil, add 1 tbsp kosher salt, then cook 12 oz spaghetti or linguine until just al dente according to package directions; before draining scoop out and save 1 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat; when butter is melted and foamy add 4 minced garlic and cook about 30 to 45 seconds until fragrant but not browned, stir in 1/4 tsp red pepper flakes if you want a little heat.
Add the zest of 1 lemon (about 1 tbsp) and the juice of 1 large lemon (about 3 tbsp) to the skillet, swirl to deglaze and let it bubble for 20 to 30 seconds to mellow the raw lemon taste.
If you want it richer add 1/2 cup heavy cream now, bring just to a simmer and let it reduce a minute; if skipping cream just continue to the next step.
Turn the heat to low and add 1 cup freshly grated Parmesan cheese in small handfuls, stirring constantly so it melts into a smooth sauce; add the reserved pasta water a little at a time to loosen the sauce and help it emulsify, you might not need all of it.
Add the drained pasta to the skillet and toss or use tongs to coat every strand, add more reserved pasta water as needed to get a glossy, clingy sauce.
Season with 1/2 tsp freshly ground black pepper and taste for salt, remember the pasta water was salted so be careful, adjust pepper or lemon if needed.
If the sauce looks grainy or separated take the pan off the heat and stir vigorously while adding a splash of pasta water or a small knob of butter or olive oil to smooth it out.
Stir in 2 tbsp chopped fresh parsley, and more lemon zest if you want extra brightness.
Serve immediately with extra freshly grated Parmesan for the table and a final crack of black pepper, trust me it hits different hot.

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.