Easy Lemon Butter Pasta (Printable)

Silky lemon butter pasta finished with Parmesan and parsley, ideal for a fast vegetarian main.

# What You'll Need:

→ Pasta

01 - 7 oz spaghetti or linguine
02 - 1 teaspoon salt, for pasta water

→ Sauce

03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - 3 tablespoons fresh lemon juice
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons reserved pasta water
09 - 1/4 teaspoon freshly ground black pepper
10 - Salt to taste

→ Garnish

11 - 1 tablespoon chopped fresh parsley
12 - Additional grated Parmesan cheese

# Step-by-Step Directions:

01 - Fill a large pot with water and add 1 teaspoon salt. Bring to a boil, add pasta, and cook according to package directions until al dente. Reserve 2 tablespoons cooking water, then drain pasta.
02 - In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Add lemon zest and lemon juice to the skillet. Stir to combine evenly.
04 - Transfer drained pasta and reserved cooking water to skillet. Toss thoroughly to coat pasta with sauce.
05 - Sprinkle in grated Parmesan and freshly ground black pepper. Toss until cheese melts and sauce turns glossy. Adjust salt to taste.
06 - Plate the pasta immediately. Garnish with chopped parsley and extra Parmesan as desired.

# Expert Hints:

01 -
  • The sauce takes only minutes to make and tastes bright enough to wake up your palate.
  • Lemon butter pasta turns humble pantry staples into something that feels special, no matter the occasion.
02 -
  • If you skip the reserved pasta water, the sauce will lack that gorgeous creaminess and cling.
  • Zesting the lemon before juicing prevents slippery messes and saves frustration.
03 -
  • Adding the cheese off the heat helps prevent clumping and achieves a glossy sauce.
  • Microplaning both lemon and Parmesan delivers a finer texture and better distribution throughout the pasta.
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