Lemon Garlic Pasta in 20 Minutes
Lemon Garlic Pasta is a bright, zesty, and satisfying dish ready in just 20 minutes. With simple pantry ingredients and bold citrusy flavor, this quick pasta makes the perfect light dinner or elegant side for any protein.
Ingredients List
8 oz spaghetti or angel hair pasta
2 tablespoons olive oil
3 tablespoons butter
4 garlic cloves, minced
Zest and juice of 1 lemon
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons chopped parsley (optional)
Step-by-Step Instructions
Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Stir in lemon zest, juice, and red pepper flakes. Cook for 1–2 minutes.
Add cooked pasta to the skillet along with reserved pasta water. Toss well to coat.
Season with salt and black pepper. Stir in Parmesan and garnish with parsley. Serve immediately.
Cook Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings
Serves 2–3
Nutritional Information (approx. per serving)
Calories: 390
Carbs: 45g
Protein: 10g
Fat: 18g
Storage Instructions
Store leftovers in the fridge for up to 2 days.
Reheat gently with a splash of water or lemon juice to loosen the sauce.
Pairings/Suggestions
Perfect with grilled shrimp, baked salmon, or roasted chicken. Also great as a standalone vegetarian meal with crusty bread.
Seasonal Relevance
A refreshing spring and summer recipe—ideal for quick lunches, picnics, or light dinners on warm evenings.
Conclusion
Lemon Garlic Pasta is light, tangy, and bursting with fresh flavor. Ready in just 20 minutes, it’s a go-to recipe for busy days when you want something simple yet satisfying.
Lemon Garlic Pasta in 20 Minutes
2–3
servings5
minutes15
minutes390
kcalBright and buttery pasta tossed in garlic, lemon juice, and Parmesan. A fast and flavorful 20-minute meal.
Ingredients
8 oz spaghetti or angel hair pasta
2 tablespoons olive oil
3 tablespoons butter
4 garlic cloves, minced
Zest and juice of 1 lemon
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons chopped parsley (optional)
Directions
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in lemon zest, juice, and red pepper flakes. Cook for 1–2 minutes.
- Add cooked pasta to the skillet along with reserved pasta water. Toss well to coat.
- Season with salt and black pepper. Stir in Parmesan and garnish with parsley. Serve immediately.
Recipe Video
Notes
- Use fresh lemon for best flavor.
Don’t overcook garlic—sauté just until fragrant.
Add pasta water gradually to adjust sauce consistency.
FAQs
Q1: Can I add protein to this pasta?
Yes, grilled chicken, shrimp, or even canned tuna make great additions.
Q2: Is it okay to use bottled lemon juice?
Fresh lemon juice is best, but bottled can work in a pinch—use half the amount and adjust to taste.
Q3: Can I make this vegan?
Yes, just replace butter with more olive oil and skip or use vegan Parmesan.
