Easy Lemon Butter Pasta (Printer Version)

Silky pasta tossed in lemon butter sauce, finished with Parmesan and parsley for vibrant flavor.

# 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 - Juice of 1 large lemon (about 3 tablespoons)
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 - Extra grated Parmesan

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 2 tablespoons of pasta water and drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic and soft, avoiding browning.
03 - Stir in lemon zest and lemon juice, blending well in the skillet.
04 - Add drained pasta and reserved pasta water into the skillet. Toss thoroughly so pasta is evenly coated in sauce.
05 - Sprinkle grated Parmesan and ground black pepper. Toss until cheese melts and sauce becomes glossy. Adjust salt as needed.
06 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes, but tastes like sunshine bottled up for winter.
  • The bright lemon flavor is such a mood booster, and it works with whatever pasta you have on hand.
02 -
  • If garlic cooks past golden, it turns bitter and can overpower the sauce—stay nearby.
  • Discovering the magic of reserved pasta water was a game-changer for a creamy, emulsified sauce.
03 -
  • Always zest your lemon before juicing—it's so much easier and you won’t lose aroma.
  • Using cold butter keeps the emulsion stable and helps avoid oily separation.
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