Can I make this pasta ahead of time?

This dish is best enjoyed fresh, as the sauce is at its creamiest right after cooking. However, you can prepare the ingredients in advance and quickly assemble the dish when ready to serve.

How can I make this recipe vegan?

To make a vegan version, replace the butter with plant-based butter and swap Parmesan for nutritional yeast or a vegan cheese alternative.

What type of pasta works best?

Linguine or spaghetti are ideal for this recipe, but shorter pasta like penne or rigatoni will also work. Choose a pasta with good surface texture to hold the sauce.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving, as it can make the pasta gummy.

Lemon Butter Garlic Pasta

Name: Lemon Butter Garlic Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 10.5 oz (300 g) linguine or spaghetti; 1 tbsp olive oil; 2 tbsp (40 g) unsalted butter; 6 garlic cloves, finely sliced; ½ tsp red chili flakes (optional); Zest and juice of 1 lemon; ½ cup (50 g) grated Parmesan or vegetarian hard cheese; A handful of freshly chopped parsley; Salt and freshly ground black pepper to taste

Ingredients

Scale

10.5 oz (300 g) linguine or spaghetti
1 tbsp olive oil
2 tbsp (40 g) unsalted butter
6 garlic cloves, finely sliced
½ tsp red chili flakes (optional)
Zest and juice of 1 lemon
½ cup (50 g) grated Parmesan or vegetarian hard cheese
A handful of freshly chopped parsley
Salt and freshly ground black pepper to taste

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve 1–2 cups of pasta water to use for the sauce.
Sauté the garlic: In a large skillet, heat the olive oil over medium heat. Add the butter and let it melt, then stir in the garlic and red chili flakes. Cook for 1–2 minutes until the garlic turns slightly golden and fragrant, being careful not to burn it.
Combine the pasta and sauce: Transfer the cooked pasta directly to the skillet, tossing it well to coat in the butter garlic mixture. If the sauce appears too thick, gradually add small amounts of the reserved pasta water until the consistency is silky and smooth.
Add the lemon and cheese: Stir in the lemon zest and juice, followed by the grated Parmesan. Toss everything together until the cheese melts and the sauce evenly coats the pasta.
Finish and serve: Sprinkle the chopped parsley over the pasta, season with salt and black pepper to taste, and give it a final toss. Serve immediately with extra grated Parmesan and a bit more lemon zest for garnish.

Notes

Use fresh lemon juice instead of bottled for the best flavor.
For extra creaminess, stir in a small spoonful of ricotta cheese or a splash of heavy cream.
If you prefer a spicier kick, increase the red chili flakes or add freshly ground black pepper.
The dish pairs beautifully with grilled chicken, shrimp, or roasted vegetables.

Author: Ashely
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 portion
Calories: 341
Sugar: 1g
Sodium: 314mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 11g
Cholesterol: 32mg