Creamy Lemon Garlic Pasta

Why You Need This Simple Pasta Dinner in Your Life

I’ve been making this recipe for years now and it’s one of my family’s favorites. It’s a good reminder that the best pasta dishes cut out all the distractions and focus on a short list of high-quality, flavorful ingredients.

• A weeknight winner. If pasta with store-bought sauce in a jar is a weeknight staple in your home, this lemon garlic pasta just takes a few extra minutes of prep time, but the flavor is SO much better.
• Indulgent but not heavy. The butter, lemon juice, and Parmesan combine to make a sauce that’s rich, but because it’s not made with cream, it’s not heavy at all.
• Bright and bold flavor. I love the brightness of the lemon combined with the nutty Parmesan and all that garlic. Parsley perks things up, and you can add some heat too with red pepper flakes.

What You’ll Need

Here are the simple ingredients you’ll need to make lemon garlic pasta! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Spaghetti noodles – I’ve also made this recipe with angel hair pasta.
• Olive oil and unsalted butter – These are the base of the sauce.
• Garlic – Make sure it doesn’t have any green sprouts in the middle. In a recipe where you don’t need a lot of garlic, it doesn’t make a huge difference, but when it’s a primary ingredient, the green sprouts can add a bitter flavor.
• Lemon – Both the zest and the juice.
• Parmesan cheese – Grate your own from a block so it melts and clings to the pasta.
• Red pepper flakes – You can skip this if you’re cooking for kids and want the taste to be mild.
• Parsley – I prefer using Italian parsley to curly because it’s more flavorful.
• Salt & pepper – To taste.

How to Make Lemon Garlic Pasta

Bright, creamy, cheesy, and garlicky, this lemon garlic pasta is going to be a recipe you make ALL the time. Here’s how it’s done!

• Cook the pasta. Follow the instructions and cook the pasta in salted water. Drain.
• Sauté the garlic. Heat the oil and butter in a skillet and then stir in the garlic, lemon zest, and red pepper flakes. Cook until the garlic is golden.

• Put it together. Add the pasta to the pan, along with the lemon juice and Parmesan, then use tongs to toss the noodles to coat.
• Serve. Divide onto plates and garnish with parsley and additional cheese.

Tips and Variations

I’ve got a few more pointers for perfect lemon garlic pasta.

• Don’t overcook the garlic. If you cook it until it turns dark brown, it will be bitter. Golden is perfect!
• Add some pasta cooking water for a more saucy pasta. Scoop about a cup of water out of the pot before you drain the pasta, then when you’re tossing everything together, you can add it 1/4 cup at a time to make your pasta saucier.
• Swap the parsley with another herb. Just about any herb pairs well with lemon and garlic! I’ve made this lemon garlic pasta with basil and it’s delicious, but rosemary, thyme, or even oregano would work. Just be sure to use fresh, not dried.

What to Serve With Lemon Garlic Pasta

Use this pasta as a base for sliced Grilled Chicken Breast or Air Fryer Chicken Breast. You can also make it into a side for Garlic Butter Baked Salmon, or keep it vegetarian and toss the pasta with Skillet Green Beans or Air Fryer Asparagus.

How to Store and Reheat Leftovers

• Refrigerator: Transfer the lemon garlic pasta to an airtight container and refrigerate for up to 3 days.
• To reheat: Warm the leftovers in the microwave or in a skillet set over medium heat, with a splash of water or broth to loosen up the pasta if it’s sticking together.

More Pasta Recipes to Try

• Shrimp Pesto Pasta
• Creamy Butternut Squash Goat Cheese Pasta
• Mediterranean Orzo Pasta Salad
• Pappardelle Pasta with Italian Sausage and Peppers