Lemon Pasta has to be one of the most versatile recipes there is. Incredibly simple to make, with a handful of ingredients and a few minutes to put together.

I was grilling some chicken one night and making pasta as a side dish. I didn’t have any pesto or any sauce ready, not even fresh tomatoes. So I thought I would just add butter, extra virgin olive oil, and parmesan cheese to the pasta,  I also had a couple of lemons and this gave me an idea. Adding the zest and the fresh lemon juice to the pasta was a no-brainer and it paired amazingly well with the chicken.

This recipe is a staple in our home.

What do you need to make lemon pasta?

• Lemons – juice, and zest
• Pasta – you can use any pasta you like, spaghetti, thin spaghetti, orzo, orecchiette, and even strozzapreti,
• Pasta water
• Extra Virgin Olive Oil
• Parmesan Cheese
• Salt and Pepper
• Butter, optional

That’s it!

What to serve with Lemon Pasta

Lemon pasta is the perfect side dish or base for your favorite protein.

This sauce is a fantastic pairing with your favorite grilled chicken or chicken piccata, fish, shrimp, and even some roasted or canned chickpeas, canned beans – cannellini, white kidney, etc. Bear in mind that this is not a soupy sauce, and it will immediately stick to the pasta infusing it with all the textures and flavors of the sauce…yum!

Lemon pasta is delicious on its own. Served with grilled lemons, whipped burrata (or ricotta)  seasoned with red pepper, black pepper, coarse salt, fresh basil, and a drizzle of olive oil makes it the perfect vegetarian dish. 

You could add roasted or sauteed veggies with garlic  (zucchini, broccoli, carrots, squash). Roasted cherry tomatoes with white wine and garlic are the perfect addition to this dish along with garlicky toasted panko for crunch and flavor.

I like to serve this lemon pasta with a chilled glass of white wine.  Chardonnay, Albariño, or Pino Grigio pair very well with this recipe. 

You may think that this lemon pasta is more of a summer dish than anything but it is fantastic on orzo with my creamy chicken piccata and on spaghetti underneath my chicken marsala.  Any way you want to serve it, it is definitely a crowd-pleaser.

I hope you fall in love with this recipe and please remember to let me know what you think in the comments below, here or here.

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Lemon Pasta

Yield: Serves 4

Prep Time: 15 minutes

Total Time: 15 minutes

This lemon pasta is not only the most versatile recipe there is, it is the easiest side dish or base for your favorite protein. Ready in less than 15 minutes with a handful of ingredients!

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Ingredients

• 1/2 lb of Spaghetti
• 1/3 cup of fresh lemon juice 
• 2 tbs of lemon zest, divided
• 1/3 cup of extra virgin olive oil, more for serving
• 1/2 cup of Parmesan Cheese, more for serving
• 1 cup of pasta water
• Fresh Basil

Instructions

1. Cook the pasta in salted water, according to package instructions Save 1 cup of the water while the pasta is boiling.
2. Add lemon juice to a medium measuring cup or medium pouring jar, add parmesan cheese, 1 tbs of lemon zest, and half a cup of the pasta water. Whisk to combine and season with a pinch of salt and black pepper.
3. Drain the pasta, add 2 tbs of butter (if using) and a splash of olive oil. Swirl the pasta and add the lemon sauce, add more pasta water if needed to moisten the pasta. Season with more salt and pepper if needed.
4. Serve with fresh basil, freshly grated parmesan cheese and a drizzle of olive oil.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 349Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 11mgSodium 232mgCarbohydrates 30gFiber 2gSugar 1gProtein 8g

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