Lemon Pasta
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Say hello to this quick lemon pasta. It’s a delightful summer pasta dish that’s bright, creamy, and bursting with lemon flavor. And it’s ready in less than 15 minutes.
Published in April 2024/Updated in July 2025
I LOVE the combination of pasta with lemons. In the past, I created several lemon pasta recipes, including lemon garlic pasta, lemon caper pasta, and this incredible version with creamy ricotta, a favorite pasta dish on the website.
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Today, I’m re-sharing this super delicious lemon pasta inspired by the popular Italian pasta al limone, one of my weeknight staples as a child.
The recipe uses minimal ingredients and is incredibly flavorful.
We love the sauce, it’s fresh, velvety, and comes together in no time, absolutely perfect for summer when cooking feels like a chore!
You only need one lemon, cheese, garlic, herbs, and olive oil. Combining these ingredients in a pan with a touch of starchy pasta water will make a delicious, smooth sauce in just two minutes. Next, toss in your al dente pasta and a big crackle of black pepper, and you’re ready to swirl creamy noodles around a fork!
Lastly, the recipe is totally flexible and easy to customize. You can experiment with different fresh herbs or add your favorite veggies or protein for a balanced, terrific family meal.
Grab some pasta from your cupboard and a fresh lemon, and let’s make this easy and flavorful lemon pasta!
List of the ingredients
- Pasta
- Lemon
- Extra virgin olive oil
- Garlic
- Parmesan and cream cheese
- Basil
- Salt & pepper
How to make lemon pasta
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Cook your pasta until al dente.
- Heat olive oil in a large skillet, then stir in garlic and lemon zest.
- Add the cream cheese, parmesan, basil, lemon juice, and pasta water to the pan and whisk until a silky sauce forms.
- Stir the lemon pasta sauce until smooth.
- Add the pasta and toss until well combined, and season to taste. Serve your pasta al limone immediately. It’s so delicious with warm focaccia, pesto garlic bread, or black pepper focaccia on the side!
Recipe Notes
Ingredients & substitutions
Pasta: I love using long pasta shapes, such as spaghetti, linguine, or fettuccine, but any other short and chunky, premium-quality pasta shape would also work. My favorite brands are Garofalo and Rummo.
Olive oil + garlic: The recipe starts with fragrant garlic cooked in olive oil.
Lemon: I use lemon juice and zest to maximize the lemon flavor. The zest is essential; that’s where the lemon flavor is, and it’s added to the garlic to infuse the sauce with a lot of flavor.
Cream cheese: I used Philadelphia cream cheese, but you can use any nice full-fat cream cheese, a dollop of ricotta, or a touch of heavy cream as a substitution.
Parmesan cheese: But don’t skip the Parmesan cheese with its nutty flavor. I recommend using the freshly grated option, as it melts very well into the sauce.
Herbs: I used fresh basil, but parsley or dill would work fine. Fresh herbs are lovely and add aromatic notes, but you can skip them if you don’t have them.
Salt & pepper: The recipe doesn’t require seasoning, as the pasta water and parmesan already contain salt. However, I recommend seasoning the pasta sauce to taste before serving.
Lemon pasta variations
It’s a perfect weeknight pasta for spring and summer, and it’s easy to take it to the next level by adding a few delicious extras. Here are some ideas:
- Add vegetables. Roasted or sautéed cherry tomatoes, grilled or roasted zucchini, peppers, sautéed kale or spinach, roasted artichokes, and more.
- Add protein. Grilled chicken, shredded ham, shrimp, and pan-fried or smoked salmon are all great options if you’re not a vegetarian.
Serving suggestions
- Enjoy as a side with a salad. It would pair well with a light carrot salad, cucumber salad, or lettuce salad.
- If you wish to add plant-based protein to the meal, a chickpea salad, cannellini bean salad, or a white bean salad would make a balanced meatless meal.
Leftovers & storage
Lemon pasta is best when fresh, creamy, and cooked al dente. Leftovers can be stored in the refrigerator for up to 3 days, but they lose their creaminess and bite. To reheat, put them in a microwave-safe dish and add a splash of milk or water.
More pasta recipes you’ll love!
Pasta lover? Don’t forget to check out this collection of spaghetti sauce recipes or my quick pasta recipes!
Lastly, I hope you’ll love this lemon pasta as much as we do. If you have any questions, please let me know. Leave a comment, send me a message, or rate it. I would love to hear from you!
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Lemon Pasta
Ingredients
Pasta
- 9oz (250 grams) Spaghetti (or your favorite pasta shapes)
Lemon Garlic Sauce
- 1 ½ tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 lemon zest
- ½ cup (60 ml) pasta cooking water
- ¼ cup (30 grams) grated parmesan cheese, plus more to serve
- ¼ cup cream cheese
- 2 tablespoons lemon juice (approx juice from ½ lemon)
- 8 Basil leaves, shredded
- salt & pepper, to taste
Instructions
Spaghetti
- Bring a large pot of salted water to the boil and cook pasta per packet instructions.
- When the pasta is nearly done, reserve 1 cup of pasta cooking water (you need it for the sauce), and stop cooking and draining the pasta when it's al dente.
Lemon sauce
- When the pasta is about 4 minutes away from being done, heat the olive oil in a pan over medium heat. Add garlic and lemon zest and cook for about 60 seconds until it's fragrant and smells nice.
- Add only ½ cup of the reserved hot pasta water (keep the rest aside), then the lemon juice, grated parmesan, cream cheese, basil, and a few grinds of freshly ground black pepper. Stir until emulsified and smooth. Taste and adjust the seasoning to your liking if needed. Turn the heat off.
- Now, the spaghetti should be ready and al dente. Drain it and add it to the pan, tossing until well combined and juicy. If needed, add an extra touch of the reserved pasta water.
- Serve with a drizzle of extra virgin olive oil and freshly grated parmesan cheese. Enjoy!
