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5 from 6 votes

Lemon Garlic Pasta

Lemon Garlic Pasta cooks in one pan for a light, flavorful meal that's ready in about 20 minutes. Linguine simmers with butter, garlic, and fresh lemon, then gets tossed with Parmesan and herbs for a simple, silky sauce. Works beautifully as a quick dinner or a side dish.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main
Cuisine: Italian
Servings: 6 servings
Author: Kristin Maxwell

Equipment

  • Large deep skillet (12-inch recommended)
  • Tongs

Ingredients

  • 1 pound linguine uncooked
  • 1/4 cup 4 tablespoons butter divided
  • 1 tablespoon minced garlic or 4 cloves, finely chopped
  • Juice and zest from 1 medium lemon
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh herbs parsley, basil, or both
  • 1 cup freshly shredded Parmesan cheese divided
  • 4 cups water

Instructions

  • Melt 2 tablespoons of butter in a large, deep skillet over medium heat. Add garlic and cook for 30 seconds, stirring constantly, just until fragrant. Be careful not to let it brown.
    Garlic and melted butter in a skillet.
  • Add the water, linguine, remaining 2 tablespoons butter, lemon juice and zest, and a generous pinch of salt and pepper to the skillet. Bring to a boil over medium-high heat.
    Uncooked linguine noodles, butter, lemon zest, water and pepper in a large skillet.
  • Reduce heat to medium. Cook, gently moving the pasta with tongs to keep it from sticking, until nearly all the water is absorbed and the pasta is al dente, about 8 to 9 minutes. If the pasta needs more time, add a splash of hot water and continue cooking.
  • Remove from heat. Stir in about 3/4 cup of the Parmesan cheese and fresh herbs. Toss well so the cheese melts into the starchy liquid to form a light sauce that coats the pasta.
    Cooked linguine in a skillet with grated parmesan and fresh parsley and basil.
  • Divide into bowls. Top with remaining Parmesan, freshly cracked black pepper, and a squeeze of fresh lemon juice.

Notes

  • Prep ahead. This recipe moves quickly. Have all ingredients measured, minced, zested, and ready before you start cooking.
  • Fresh is best. With so few ingredients, quality matters. Use fresh garlic (not powder), fresh lemon juice (not bottled), and freshly grated Parmesan cheese off the block for the best results.
  • Don't drain the liquid. A little starchy water left in the pan is what creates the sauce when you add the cheese. It should coat the pasta in a light, silky layer.
  • Pasta swap. Any long pasta works here, including spaghetti, fettuccine, or angel hair. Short pastas like penne or rotini work too, but adjust the cooking time per the package directions.
  • Boost the flavor. Replace some or all of the water with chicken broth for added savory depth.
  • Make it creamier. Stir in 2 to 3 tablespoons of heavy cream along with the Parmesan for a richer sauce.
  • Add protein. Chicken, shrimp, or salmon all pair well. Cook protein separately and add at the end.
  • Add vegetables. Spinach, cherry tomatoes, broccoli, or asparagus work great. Cook separately and toss in before serving.
  • Spice it up. Add a pinch of red pepper flakes with the garlic for subtle heat.
  • Serving size. One pound of linguine serves about 4 as a main dish or 6 as a side dish.
  • Storage. Refrigerate leftovers in an airtight container for up to 3 to 4 days.
  • Reheating. Warm in a skillet over medium heat with a splash of water, stirring gently until heated through.

Nutrition

Calories: 312kcal | Carbohydrates: 43g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 256mg | Potassium: 149mg | Fiber: 2g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 1mg

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