This bright and zesty Lemon Pasta recipe is studded with garlic and shallots, lemon zest, red pepper flakes, and optional pecorino cheese. Easy to make in under 25 minutes. Vegan and gluten-free adaptable.
Why you’ll love this lemon pasta recipe!
Here’s a simple pasta that feels like sunshine for the soul. It’s bright and lemony, with delicious umami from garlic and shallots. Top it with sautéed asparagus, steamed broccoli, sautéed mushrooms, or a piece of salmon, or seared scallops- or serve it just like it is for a quick, tasty vegetarian dinner. Sometimes I’ll stir in a big handful of baby arugula- so delicious! Fresh peas would be delicious too.
Farmers’ markets in Southern California are brimming with fresh citrus fruits. And if I am being honest, it is one of the reasons we drive south for the winter. Citrus, and of course, sunshine—vitamin C and D!
Lemon Pasta Ingredients
- Lemon: Both lemon zest and juice are used for vibrant, citrusy flavor.
- Pasta: Spaghetti or linguine are best, or use gluten-free pasta if needed.
- Garlic and shallot: For umami depth of flavor.
- Red pepper flakes: Or use Aleppo chili flakes, for a bit of heat.
- Pecorino cheese: Use a block of cheese and grate it. Parmesan cheese is a great substitute.
- Fresh herbs: Use Italian parsley, fresh basil, or dill.
How to Make Lemon Pasta Recipe
1. Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions to al dente. Drain, reserving 1/2 to 3/4 cup pasta water.
2. Sauté aromatics. Heat olive oil in large skillet over medium-low heat. Add shallots and garlic and cook until fragrant. Add chili flakes and half of the lemon zest and simmer for a minute before turning off the heat.
3. Assemble the pasta. Add the pasta, cooking liquid, pecorino, and a squeeze of fresh lemon juice to the pan and mix well. Let the cheese melt and create a delicious lemon sauce. Season generously with salt and pepper to taste. Stir in the fresh parsley, reserving some for garnish.
4. Taste and adjust. Taste for lemon and salt, adding a pinch more if needed.
5. Serve. Divide the pasta among bowls and garnish with lemon zest, herbs, and a sprinkling of cheese.
Variations
- Top with veggies: Serve the pasta with sautéed asparagus, steamed broccoli, sautéed mushrooms, spring peas, or fresh arugula.
- Serve with protein: Top the pasta with a piece of blackened salmon, seared scallops, shrimp scampi, or baked chicken breast.
- Add beans: Add a cup of chickpeas or white beans, bumping up the salt and lemon.
- Make classic Pasta al Limone: Add ¼ to ½ cup heavy cream to the pan instead of the pasta water.
With any of these variations, remember to taste and adjust for the seasonings!
Storage
Store leftovers in an airtight container for up to 4 days in the refrigerator. To reheat, warm in a skillet on the stovetop until heated through.
Serving Suggestions
In addition to adding veggies or protein, serve the pasta with warm, crusty bread or a simple salad. Serve with caprese salad, panzanella salad, or antipasto salad.
FAQs
Any roasted or sautéed veggies go well with this pasta, as well as seafood or chicken. For a simple weeknight meal, serve with crusty bread and a salad.
Adds bright, tangy flavor that balances perfectly with the rich, umami flavor of the cheese, garlic, and shallots.
Be sure to taste the lemon juice before adding it to the pasta. Every once in awhile, you’ll get a bitter lemon.
Hope you love this lemon pasta dish as much as we do… let me know what you think in the comments below!
More Pasta Recipes You Might Like
Lemon Pasta Recipe
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2-4
- Category: pasta, dinner idea, vegetarian dinner
- Method: stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This bright and zesty Lemon Pasta recipe is studded with garlic and shallots, lemon zest, red pepper flakes, and optional pecorino cheese. Easy to make in under 25 minutes. Vegan and gluten-free adaptable.
Ingredients
- 8 ounces pasta- spaghetti or linguine (substitute gluten-free pasta)
- 2–3 tablespoons extra virgin olive oil
- 4 cloves garlic, roughly chopped
- 1 small shallot, diced (about 1/4 cup)
- 1 medium lemon- zest and lemon juice to taste.
- 1/4–1/2 teaspoon red pepper flakes (or use Aleppo chili flakes)
- Salt and black pepper to taste
- optional- 1/4 cup fresh grated pecorino cheese (or parmesan cheese)
- Fresh herbs- 1/4 cup Italian parsley, chopped, or sub fresh basil or dill
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions to al dente. Drain, reserving ½-¾ cup of hot pasta water.
- While the pasta cooks, heat olive oil in a large sauté pan over medium-low heat. Add the shallots and garlic and cook, stirring until golden and fragrant. Add the chili flakes and half the lemon zest, and cook for one minute; turn off the heat until ready to combine.
- Add the pasta, pasta water, pecorino, and a squeeze of lemon juice and toss well. Season generously with salt and pepper to taste. Stir in most of the herbs, saving a few for garnish.
- Adjust lemon and salt to taste.
- Divide among bowls, and sprinkle with more lemon zest, herbs, and a sprinkling of cheese.
Notes
Serve as is, or top with your choice of veggie or protein. This pairs well with Steamed Broccoli, Simple Sautéed Mushrooms, blackened salmon, pan-seared scallops, shrimp scampi, or baked chicken breast.
For a vegetarian option, sometimes add a cup of chickpeas or white beans– bumping up the salt and lemon. A handful of arugula is delicious mixed in as well! Remember when adding, to re-season!
Leftovers keep for up to 4 days in the refrigerator and can be reheated in a skillet on the stovetop.
To make classic Pasta al Limone, add ¼ to ½ cup heavy cream to the pan instead of the pasta water.
Nutrition
- Serving Size: 1 cup
- Calories: 253
- Sugar: 15.4 g
- Sodium: 1852.2 mg
- Fat: 13.7 g
- Saturated Fat: 2.9 g
- Carbohydrates: 26.6 g
- Fiber: 5.3 g
- Protein: 7.9 g
- Cholesterol: 16.9 mg
Oh it’s delicious! I added roasted broccoli and kidney beans to mine. I skipped the cheese. Such a simple meal with lots of flavor! Thank you!
Great to hear Angeli!
This was so simple and delicious. We used zucchini noodles and added sausage, asparagus, spinach and sun dried tomatos! The recipe made it to my recipe keeper app! Thank you!
Love your additions, sounds delicious!
I made this for dinner tonight, adding sauteed mushrooms and chicken breast with roasted asparagus on the side. It was so bright and full of flavor. Thank you!
Wonderful to hear Tessa! Thanks so much for taking time to review.
A keeper recipe the is super simple and delicious! Thanks so much Sylvia-I’m a big fan of yours:)
So nice to hear this Kristine! Really glad you enjoyed.