Get ready to twirl your fork into something fabulous! Lemon Garlic Pasta is bright, bold, and bursting with flavor. Whether you're feeding the fam or just need a little carb therapy after a long day, this colorful dish delivers big comfort without the fuss.
It's quick, it's easy, (only 20 minutes to make!) and yes...leftovers might cause a fork fight. Don't say I didn't warn you!
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What makes lemon garlic pasta irresistible
The flavors are bright, lemony and fresh. It's very savory and creamy enough. It's a simple pasta dish and only takes 20 make! This is a fantastic weeknight meal the whole family will love!
I've made lemon garlic pasta recipe more times than I can count. Including when my folks visited; even my Dad (who is not a pasta fan) loved it!
Video
If your weeknight dinners need a little zing, this Lemon Garlic Chicken is about to become your new go-to! It's tangy, garlicky, and oh-so juicy. Made with simple ingredients and packed with flavor. I'll walk you through every easy step with this quick and easy recipe, so you can bring this zesty, golden chicken to the table with zero stress and all the flavor. Let's get cooking, my friend!
Ingredients
You'll only need a handful of simple ingredients. For the exact measurements, please refer to the recipe card below.
Adding grilled shrimp or sliced chicken is a delicious addition to this recipe. The addition of a couple tablespoons of butter to the sauce makes it even more rich and creamy.
Lemon Garlic Pasta
Equipment
- Food Tongs
Ingredients
- 13.5 oz package spaghetti
- ¼ cup extra virgin olive oil
- 3 tablespoons chopped fresh garlic
- ¼ teaspoon red pepper flakes
- ½ teaspoon pepper
- ¾ cup whipping cream
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup parmesan cheese
- basil and fresh parsley for garnish if desired
- pasta water add as needed
Instructions
- Start by boiling a large pot of salted water on the stove. When it reaches a rolling boil, drop the pasta noodles in the boiling water and cook pasta according to package instructions to just al dente. Save a half cup of the pasta liquid.
- While the pot is heating and the pasta cooks prepare the sauce. Chop the garlic and place in a large skillet over low heat with olive oil. Don't allow the garlic to brown, this will make it bitter. Add the red pepper flakes and black pepper. Slowly sauté the garlic for about 10 minutes, along with the spices.
- Next add the lemon zest and whipping cream. Continue to stir the creamy lemon sauce and the flavors will slowly combine and the sauce will begin to thicken.
- When the pasta is done, turn the heat off from the sauce. Add in the lemon juice. Stir to combine, then begin transferring the cooked noodles to the sauce. Mix the hot pasta with the lemon cream sauce. Mix well to combine. If needed add reserved pasta water to the pasta for creaminess.
- Top the noodles with the shredded parmesan cheese and mix again. Garnish with parsley & chopped basil.
Notes
- Use Meyer Lemons when available. They are sweeter and less acidic. See tips for additional tips.
- Salt the pasta water well.
- Cook the garlic on LOW, otherwise it will burn. You cannot hurry this process.
- Toss the pasta really well - work the sauce through the pasta to ensure it's well distributed.
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Nutrition
Instructions
🙋♀️ FAQ's
Obviously yes because it's part of this recipe! 😋 The addition of starch will counteract potential curdling. Add the lemon juice at the end when you're adding the pasta.
Heat can cause a sauce to curdle. Be sure the garlic is cooked on low heat. you can even pull it off the heat when you add the cream. Stir well to incorporate. Using half and half (not heavy cream) may also cause the sauce to seperate.
Yes - heat about ½ cup of heavy cream until it's reduced by half and then slow whisk the curdled sauce into the reduced heavy cream.
Of all the times I've made this it's only curdled once. And you know what? We ate it anyway. It's just not as pretty, but it really didn't effect the taste.
Deb's tips
If you don't have Meyer lemons (just regular lemons), the juice will be more acidic. Balance the acidity with a ¼ to ½ teaspoon of sugar or honey. A pad of butter will also help balance the flavors.
Pasta serving suggestions
This Lemon Pasta Recipe is a great, quick and easy meal to make for weekdays, but it's also perfect for a fancy meal with company. Really all you need to go along with this meal is a great green salad and this crockpot foccacia.
Related recipes
This delicious lemon garlic pasta is one of my favorite delicious recipes to make for easy weeknight dinner, but it's also fancy enough for company! It's really a lovely meal!
- Another simple pasta recipe from the blog are Pasta Puttanesca. This is another easy meal using pantry ingredients. It's affordable and delicious!
- One of our favorite quick and easy meals is teriyaki noodles. The homemade sauce is amazing and this is so good!
Wrapping it up
There you have it-lemony goodness that brings all the flavor without going overboard on the pucker power!
If you give this recipe a try (and I hope you do!), be sure to leave a comment and let me know how it turned out. Did you go full lemon zest rebel? Did you tame the tang with a touch of honey? I'd love to hear! And don't forget to rate the recipe-it helps others find it too. 💛🍋
Ryann says
My husband and I absolutely loved this recipe! I am trying to make it again tonight but out of cream! Can I substitute milk and maybe flour?
Debra Clark says
I don’t think that would really work as a substitute—you’d lose the richness from the cream. It would turn into more of a gravy or white sauce instead (still delicious, but a whole different dish!).
Sherri W. says
I have to agree with Sandy way too tart couldn’t eat it too much lemon use fresh squeezed with a bit of bottled because I didn’t have enough fresh squeeze to make the full amount that it called for. I was scared about the amount of olive oil that went into this recipe. This just wasn’t up my alley.
Debra Clark says
Unfortunately you can't substitute jarred lemon for fresh meyer lemons. I'm sure it was too acidic, I'm sorry the recipe didn't work for you.
Sandy L says
Calls for way too much lemon juice, did NOT enjoy this one. Much too tart it made it inedible.
Debra Clark says
Did you use fresh lemon juice or juice from a jar Sandy? Sorry this wasn't to your taste. I hope you can find other recipes to enjoy. Best wishes!
Holly says
Super great! Nice, light, and lemony. One of my favorites now!
Debra Clark says
That's wonderful! I'm glad you enjoyed the recipe, Holly. It's incredible how easy and just how good this simple recipe is. Thank you for sharing and supporting the blog!
Kirst says
I never leave comments but this simple delicious recipe needed to be given a five star rating and I will send it on to my young adult kids. Packs a Flavour punch. Quick simple and tasty. Thank you 🙂
Debra Clark says
Isn't it just amazing? It's so simple, but perfect. It's always been a go-to recipe. Glad it was a hit with your family Kirst! Have a great day and thanks for supporting the blog!!
Dayna says
I made this today for lunches this week. Wanted something different and I'm so glad I tried this!! I added a little spinach and and used Turmeric spaghetti! I also baked a chicken breast with Kinders buttery steakhouse seasoning to add in and the flavors are perfect together. I think this will be a good cold noodle dish too. Thank you!!!
Amy says
I’ve made this sauce 2 times within the last 2 weeks. It is absolutely amazing. I took the lazy way out and used already minced garlic, but we couldn’t tell at all. We added ravioli to it! Thank you for the amazing recipe. Definitely going to be on our rotation!!
Kristin says
This recipe was outstanding! The entire family loved it! Will be making it on the regular for sure 🙂
Bowl Me Over says
Wonderful Kristin - I'm so happy you enjoyed it!!!