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lemon garlic pasta recipe
Ben Carraoli

Lemon Garlic Pasta Recipe

I just made this lemon garlic pasta, and honestly, it blew me away. The flavors are bright, fresh, and comforting all at once. I love how simple it is, yet it tastes like something from a fancy Italian restaurant. Every bite has that perfect balance of tangy lemon and savory garlic that keeps me coming back for more. I couldn’t wait to share it because it’s just that good!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Spaghetti – 12 oz cooked al dente; I prefer using durum wheat pasta for the perfect bite.
  • Olive oil – 3 tablespoons; extra virgin adds a fruity depth that makes this pasta sing.
  • Garlic – 4 cloves minced; fresh garlic is a must for that punchy aroma.
  • Lemon – 1 large zested and juiced; fresh lemon juice brightens the pasta naturally.
  • Parmesan cheese – ½ cup grated; freshly grated cheese melts better and adds a creamy texture.
  • Red pepper flakes – ½ teaspoon; optional for a subtle spicy kick.
  • Salt – to taste; adjust depending on whether your cheese is salty.
  • Black pepper – freshly ground to taste; enhances all other flavors.
  • Fresh parsley – 2 tablespoons chopped; adds freshness and color.

Method
 

  1. I start by boiling a large pot of salted water and cooking the spaghetti until al dente. I always reserve a cup of pasta water before draining, which comes in handy for the sauce.
  2. In a skillet, I heat olive oil over medium heat and add minced garlic. It only takes about 1–2 minutes until fragrant, but I make sure it doesn’t burn.
  3. Next, I stir in lemon zest, lemon juice, and a pinch of red pepper flakes. The mixture brightens up instantly and smells amazing in my kitchen.
  4. I add the drained pasta to the skillet and toss well. A splash of reserved pasta water helps coat each strand beautifully with the garlicky lemon goodness.
  5. Finally, I remove the skillet from heat and mix in grated Parmesan and chopped parsley. A few cracks of black pepper on top give it the perfect finish.

Notes

  • I always zest the lemon before juicing to avoid a bitter taste.
  • I never use pre-minced garlic—it just doesn’t have the same punch.
  • I like to reserve pasta water; it’s magical for getting the sauce to the perfect consistency.
  • I toss the pasta off the heat after adding cheese to prevent clumping.
  • I add a little extra parsley at the end for that fresh, vibrant look.