Parmesan Lemon Pasta (Printable)

Creamy pasta with zesty lemon and rich Parmesan, ready in 25 minutes for a satisfying Italian-inspired meal.

# What You Need:

→ Pasta

01 - 14 oz spaghetti or linguine

→ Sauce

02 - ½ cup freshly grated Parmesan cheese
03 - 2 tbsp unsalted butter
04 - 2 tbsp extra-virgin olive oil
05 - Zest of 1 large lemon
06 - Juice of 1 large lemon (about 3 tbsp)
07 - 2 garlic cloves, finely minced
08 - ¼ cup pasta cooking water (reserved)

→ Garnishes

09 - Freshly ground black pepper, to taste
10 - Sea salt, to taste
11 - Extra Parmesan cheese, for serving
12 - Chopped fresh parsley or basil (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
02 - While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Stir in the lemon zest and juice, allowing the mixture to warm through for about 30 seconds.
04 - Add the drained pasta to the skillet and toss to coat. Gradually add the grated Parmesan, stirring constantly. Pour in the reserved pasta water little by little, mixing until the sauce becomes creamy and clings to the pasta.
05 - Season with salt and freshly ground black pepper to taste.
06 - Serve immediately, topped with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • Comes together in the time it takes to boil water, perfect for those nights when cooking feels like a chore
  • The way bright lemon cuts through rich Parmesan creates that restaurant quality balance people think is hard to achieve
02 -
  • The pasta water is non negotiable, without it the cheese will clump instead of creating a smooth sauce
  • Remove your garlic from heat as soon as it becomes fragrant, burned garlic turns bitter and ruins the delicate balance
03 -
  • Use a microplane for the lemon zest, it catches only the bright yellow part and leaves the bitter white pith behind
  • Toss the pasta in the sauce for a full minute to let the starch and cheese properly marry

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