Description
This One Pot Lemon Pasta is a quick and easy dish that perfectly balances fresh lemon flavor with creamy butter and parmesan. Made with simple ingredients, it’s a light yet satisfying meal that comes together in just 15 minutes, making it ideal for busy weeknights. The bright lemon juice and zest add a refreshing zing, while the reserved pasta water creates a silky sauce that coats the spaghetti beautifully.
Ingredients
Scale
Pasta
- 1 pound cooked spaghetti
Sauce
- 1 stick salted Danish creamy butter (about 8 tablespoons)
- 2 cloves garlic, grated
- 1 teaspoon salt, more or less to taste
- 1 teaspoon freshly ground black pepper
- 3 tablespoons juice of a lemon
- 1 tablespoon lemon zest
- 3/4 cup reserved pasta water (plus extra if needed)
- 3/4 cup freshly grated Parmesan cheese
Optional Garnish
- Fresh parsley, chopped
- Additional grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain the pasta, reserving 1 1/2 cups of the pasta water for the sauce.
- Melt Butter and Sauté Garlic: In the same large pot, melt the butter over medium heat. Add the grated garlic, salt, and freshly ground black pepper. Stir constantly for about 1 minute until the garlic is fragrant but not browned.
- Add Lemon and Pasta: Pour in the lemon juice and add the lemon zest, then immediately add the cooked spaghetti back to the pot. Stir to combine.
- Mix Sauce: Pour in 3/4 cup of the reserved pasta water and add the grated Parmesan cheese. Toss and stir the pasta vigorously to combine and create a creamy sauce that coats every strand. Add additional reserved pasta water as necessary to reach desired sauce consistency.
- Serve: Plate the pasta and garnish with fresh chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot.
Notes
- For best results, use freshly grated Parmesan cheese as it melts better and offers richer flavor.
- Adjust lemon juice and zest to taste depending on how bright or tangy you prefer the dish.
- You can substitute salted butter with unsalted butter and add salt accordingly.
- Reserve enough pasta water as the starch helps emulsify the sauce and texture.
- This recipe is best enjoyed fresh and should not be reheated repeatedly as the sauce may separate.
