I’m sharing my Lemon Pepper Pasta made with linguine in a bright lemon and black pepper sauce topped with lemon zest and chopped parsley, and there’s a surprising pantry ingredient in the recipe.

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I keep coming back to this Lemon Pepper Pasta. I love how a handful of things turns into something that feels alive, the linguine carries a bright lift and the lemon zest snaps in your mouth making you want another bite.

It looks simple but there are little surprises, texture, sharp citrus notes, and an attitude that refuses to be plain. As someone who writes Pasta Recipes I’m always chasing that thin line between fancy and easy, and this one sits right there making me rethink my go to dinners.

You’ll want to know what else it hides.

Ingredients

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Linguine: classic pasta, mostly carbs for energy, little protein, fills you up
Lemon: bright citrus, adds tartness and vitamin C, keeps dish fresh not sweet
Olive oil: heart healthy monounsaturated fats, makes sauce silky and smooth
Butter: gives rich flavor and creaminess, higher in saturated fat so use sparingly
Garlic: punchy savory notes, has antioxidants and immune benefits, not sweet
Parmesan: nutty salty umami, adds protein and calcium, boost overall flavor
Black pepper: sharp and aromatic, adds warmth and slight heat, helps flavor pop
Parsley: fresh herb, adds color and light herbal notes, has vitamins A and K

Ingredient Quantities

12 oz linguine (about 340 g)

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced

zest of 1 large lemon (about 1 tbsp)

juice of 1 large lemon (about 3 tbsp)

1 to 2 teaspoons freshly ground black pepper, more to taste

1 teaspoon kosher salt, plus more for the pasta water

1/2 to 3/4 cup grated Parmesan cheese (about 50 to 75 g)

1/2 to 1 cup reserved pasta cooking water

2 tablespoons chopped fresh parsley

pinch red pepper flakes (optional)

How to Make this

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1. Bring a large pot of water to a rolling boil, salt it generously (pasta water should taste like the sea), then add 12 oz linguine and cook about 1 minute less than package directions so it finishes in the sauce; before draining, scoop out and reserve 1/2 to 1 cup of the starchy pasta water, then drain the pasta.

2. While the pasta cooks, heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter is melted and foamy.

3. Add 1 to 2 teaspoons freshly ground black pepper to the skillet and toast it for 30 to 45 seconds so the oils wake up, then add 3 minced garlic cloves, the zest of 1 large lemon (about 1 tbsp) and a pinch of red pepper flakes if using, cook another 30 seconds until fragrant but not brown.

4. Pour in the juice of 1 large lemon (about 3 tbsp) and add 1 teaspoon kosher salt, bring the mixture to a gentle simmer and stir to combine.

5. Add the drained linguine to the skillet and toss vigorously for 1 to 2 minutes so the pasta finishes cooking and so the sauce starts to cling, adding a few tablespoons of the reserved pasta water as needed to loosen and coat.

6. Remove the skillet from the heat and sprinkle in 1/2 to 3/4 cup grated Parmesan cheese, tossing or stirring quickly to emulsify the cheese into the sauce; add more reserved pasta water a little at a time until you get a silky, clingy sauce.

7. Stir in 2 tablespoons chopped fresh parsley, taste and adjust seasoning with more kosher salt or black pepper if needed, remember you can always add more pepper so start small.

8. Plate right away, garnish with extra lemon zest, another grind of black pepper and a little more Parmesan if you want, serve immediately while its warm and creamy.

Equipment Needed

1. large pot for boiling the pasta (big enough for 12 oz)
2. colander, plus a ladle or 1 cup measuring cup to scoop and save pasta water
3. large skillet (10 to 12 inch), stainless or nonstick works fine
4. tongs or a pasta fork for tossing the linguine in the sauce
5. wooden spoon or silicone spatula to stir and scrape the pan
6. microplane zester or fine grater for the lemon zest
7. box grater or fine grater for the Parmesan
8. chef’s knife and cutting board for garlic and chopping parsley
9. measuring spoons and a small bowl or ramekin to hold minced garlic and seasonings

FAQ

How do I get a silky, clingy sauce without using cream?

Cook the pasta until just al dente and save 1/2 to 1 cup of the starchy cooking water. Add butter, olive oil, lemon juice and zest to the hot pasta, then pour in a few tablespoons of that reserved water while tossing to emulsify. Stir in Parmesan off the heat so it melts into a smooth sauce. Add more pasta water 1 tablespoon at a time if it’s too thick. Don’t dump all the water at once.

How much black pepper should I use? It sounds like a lot.

Start with 1 teaspoon of freshly ground black pepper and taste. The recipe calls for 1 to 2 teaspoons because pepper is the main flavor, so add more if you want it punchy. Freshly ground gives a brighter, more peppery kick than preground stuff.

Can I make this dairy free or vegan?

Yes. Swap the butter for extra olive oil or a vegan butter, and use a good vegan Parmesan or nutritional yeast for cheesiness. The method is the same but you might need a touch more pasta water for creaminess.

Will the lemon get bitter if I use too much zest?

Use only the bright yellow part of the peel and avoid the white pith, that’s what gets bitter. Zest from one large lemon (about 1 tablespoon) is enough to brighten without bitterness.

How do I store and reheat leftovers so it doesn’t dry out?

Store in an airtight container in the fridge for up to 3 to 4 days. Reheat in a skillet over low heat with a splash of water or olive oil, tossing until hot. Microwaving without adding liquid makes it dry and gummy, so add a little water first.

Can I add protein or veggies to make it a full meal?

Totally. Grilled chicken, shrimp, roasted asparagus, or sautéed mushrooms all work. Cook them separately and fold into the pasta at the end so the sauce coats everything evenly.

Lemon Pepper Pasta Recipe Substitutions and Variations

Linguine: swap for spaghetti, fettuccine, or a gluten free (brown rice/chickpea) pasta, cook times will differ
Unsalted butter: use ghee, extra virgin olive oil, or a plant based spread, each changes the richness a bit
Parmesan cheese: try Pecorino Romano, Grana Padano, or nutritional yeast for a vegan twist
Lemon zest/juice: lime juice and zest, white wine vinegar, or bottled lemon juice in a pinch (fresh is best tho)

Pro Tips

– Save more than you think. Scoop out at least a cup of that starchy pasta water before you drain, and add it spoon by spoon. It’s the difference between a watery mess and a silky sauce, so dont be shy about using it slowly until the pasta clings.

– Use finely grated Parm, or hit it with a microplane. Coarse cheese can turn grainy. Add the cheese off the heat and toss fast to emulsify, and if it looks clumpy, loosen with a little hot pasta water not more heat.

– Wake up the pepper, but dont burn the garlic. Toast the cracked pepper in the oil and butter for just a few seconds then add garlic. If it starts to brown, drop the heat — burnt garlic tastes bitter and ruins the whole thing.

– Zest like crazy, then juice. Zest gives fresh bright pops that cling to the noodles better than juice alone. If you want a milder lemon flavor, put half the juice in while cooking and save the rest to finish at the end.

– For extra gloss and richness add a tablespoon of cold butter or a small splash of good olive oil right before serving, toss well. Taste before salting at the end cause Parmesan already brings salt, and if you want more depth try a tiny pinch of anchovy paste or a raw egg yolk added off the heat for extra silkiness.

Lemon Pepper Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Lemon Pepper Pasta made with linguine in a bright lemon and black pepper sauce topped with lemon zest and chopped parsley, and there’s a surprising pantry ingredient in the recipe.

Servings

servings

Calories

497

kcal

Equipment: 1. large pot for boiling the pasta (big enough for 12 oz)
2. colander, plus a ladle or 1 cup measuring cup to scoop and save pasta water
3. large skillet (10 to 12 inch), stainless or nonstick works fine
4. tongs or a pasta fork for tossing the linguine in the sauce
5. wooden spoon or silicone spatula to stir and scrape the pan
6. microplane zester or fine grater for the lemon zest
7. box grater or fine grater for the Parmesan
8. chef’s knife and cutting board for garlic and chopping parsley
9. measuring spoons and a small bowl or ramekin to hold minced garlic and seasonings

Ingredients

12 oz linguine (about 340 g)
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
zest of 1 large lemon (about 1 tbsp)
juice of 1 large lemon (about 3 tbsp)
1 to 2 teaspoons freshly ground black pepper, more to taste
1 teaspoon kosher salt, plus more for the pasta water
1/2 to 3/4 cup grated Parmesan cheese (about 50 to 75 g)
1/2 to 1 cup reserved pasta cooking water
2 tablespoons chopped fresh parsley
pinch red pepper flakes (optional)

Directions

Bring a large pot of water to a rolling boil, salt it generously (pasta water should taste like the sea), then add 12 oz linguine and cook about 1 minute less than package directions so it finishes in the sauce; before draining, scoop out and reserve 1/2 to 1 cup of the starchy pasta water, then drain the pasta.
While the pasta cooks, heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter is melted and foamy.
Add 1 to 2 teaspoons freshly ground black pepper to the skillet and toast it for 30 to 45 seconds so the oils wake up, then add 3 minced garlic cloves, the zest of 1 large lemon (about 1 tbsp) and a pinch of red pepper flakes if using, cook another 30 seconds until fragrant but not brown.
Pour in the juice of 1 large lemon (about 3 tbsp) and add 1 teaspoon kosher salt, bring the mixture to a gentle simmer and stir to combine.
Add the drained linguine to the skillet and toss vigorously for 1 to 2 minutes so the pasta finishes cooking and so the sauce starts to cling, adding a few tablespoons of the reserved pasta water as needed to loosen and coat.
Remove the skillet from the heat and sprinkle in 1/2 to 3/4 cup grated Parmesan cheese, tossing or stirring quickly to emulsify the cheese into the sauce; add more reserved pasta water a little at a time until you get a silky, clingy sauce.
Stir in 2 tablespoons chopped fresh parsley, taste and adjust seasoning with more kosher salt or black pepper if needed, remember you can always add more pepper so start small.
Plate right away, garnish with extra lemon zest, another grind of black pepper and a little more Parmesan if you want, serve immediately while its warm and creamy.

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.