This Lemon Pasta (Spaghetti Limone) is a simple yet elegant pasta dish that bursts with fresh citrus flavor. With just spaghetti, parmesan, lemon, and butter, this recipe creates a creamy, vibrant sauce that’s both comforting and refreshing. Perfect for weeknight dinners or when you want something quick and satisfying, this dish is ready in only 15 minutes.
Why You’ll Love This Recipe
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Only 4 main ingredients needed.
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Ready in just 15 minutes.
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Bright lemon flavor balanced with salty parmesan and buttery richness.
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A versatile dish that can be enjoyed on its own or paired with proteins.
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Elegant enough for guests, but simple enough for busy nights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound spaghetti
8 ounces parmesan cheese, finely grated
2 lemons, juiced (save the juiced halves)
1/2 cup grass-fed salted butter
Directions
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Bring a pot of salted water to a boil and cook spaghetti until al dente. Do not strain once cooked; keep pasta water in the pot.
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While pasta cooks, finely grate the parmesan into a powder-like texture.
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Using tongs, transfer cooked pasta directly into a clean pot (off heat).
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Add lemon juice, juiced lemon halves, and butter to the hot pasta. Stir vigorously to melt the butter and coat the spaghetti.
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Add about 1/3–1/2 cup of reserved pasta water, ladling gradually, until a silky sauce forms.
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Plate the pasta and finish with extra sauce and a generous sprinkle of parmesan. Serve immediately.
Servings and timing
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Servings: 6
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Prep time: 5 minutes
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Cook time: 10 minutes
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Total time: 15 minutes
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Calories: 575 kcal per serving
Variations
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Add fresh herbs such as basil, thyme, or parsley for extra freshness.
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Top with grilled chicken, shrimp, or salmon for a heartier meal.
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Use pecorino romano in place of parmesan for a sharper flavor.
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Add crushed red pepper flakes for a subtle heat.
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Mix in sautéed spinach or arugula for extra greens.
Storage/Reheating
This pasta is best enjoyed fresh, as the sauce may thicken or separate when stored. If you have leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of pasta water or broth to loosen the sauce.
FAQs
Can I use bottled lemon juice?
Freshly squeezed lemon juice is best for flavor, but bottled can work in a pinch.
What type of pasta works best?
Spaghetti is traditional, but linguine or fettuccine also work well.
Can I make this without butter?
Yes, olive oil can be used instead, though the sauce will be lighter.
How do I keep the parmesan from clumping?
Grate the parmesan very finely and stir it into the pasta gradually while tossing.
Can I make it gluten-free?
Yes, substitute with gluten-free pasta.
Is this dish vegetarian?
Yes, as long as you use vegetarian parmesan or an alternative cheese.
How do I make the sauce creamier?
Use more pasta water while stirring to create a silkier texture.
Can I add garlic?
Yes, sauté garlic in a little butter or oil and add it in for extra depth of flavor.
How do I prevent the pasta from drying out?
Toss with enough pasta water to keep the sauce glossy and creamy.
Can I serve this cold?
Yes, it works well as a chilled pasta salad—just finish with extra lemon juice and olive oil.
Conclusion
Lemon Pasta (Spaghetti Limone) is a quick, flavorful dish that turns simple ingredients into a luxurious meal. With its balance of citrus brightness, buttery richness, and salty parmesan, it’s a recipe that feels gourmet but takes just minutes to make. Serve it on its own or pair it with your favorite protein for a refreshing Italian-inspired dinner
Print
Lemon Pasta
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This simple and vibrant Lemon Pasta (Spaghetti Limone) is made with just four ingredients and comes together in 15 minutes. Featuring al dente spaghetti tossed in a rich, citrusy butter sauce with salty Parmesan, it’s a quick and elegant Italian-inspired dinner the whole family will love.
Ingredients
- 1 pound spaghetti
- 8 ounces Parmesan cheese, finely grated
- 2 lemons, juiced (save the halves)
- 1/2 cup grass-fed salted butter
- Sea salt, for pasta water
- 1/3 to 1/2 cup reserved pasta water (as needed for sauce)
Instructions
- Bring a large pot of water to a boil. Generously salt the water and cook spaghetti until al dente. Turn off the heat but do not strain the pasta.
- While pasta cooks, grate Parmesan cheese into a fine dust using the zesting side of a box grater and set aside.
- Using tongs, transfer the cooked pasta to a clean pot (no heat). The residual heat from the pasta will help finish the dish.
- Juice the lemons and remove any seeds. Add the lemon juice, lemon halves, and butter to the pot with the pasta. Stir vigorously until the butter is fully melted and coats the pasta.
- Add reserved pasta water, a little at a time (about 1/3 to 1/2 cup), to emulsify and create a smooth, creamy sauce.
- Plate pasta on warm plates. Drizzle with extra sauce and top with a generous handful of Parmesan cheese. Serve immediately.
Notes
- Use freshly grated Parmesan for the best texture and flavor.
- Do not rinse the pasta; the starch helps the sauce cling to the noodles.
- Adjust lemon juice to taste if you prefer a more or less citrus-forward flavor.
- Serve immediately as the sauce is best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 3g
- Sodium: 732mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 66mg
