Parmesan Lemon Pasta (Print Version)

Bright, creamy pasta with zesty lemon and savory Parmesan perfect for quick weeknight dinners.

# 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)

# Preparation 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. Serve immediately, topped with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, making it perfect for those nights when you want something special but do not have hours to spend in the kitchen
  • The combination of bright lemon and rich Parmesan creates that restaurant quality velvety sauce that makes you wonder why you ever bother with jarred pasta sauce
02 -
  • If your sauce looks greasy or separated, add another splash of pasta water and keep tossing, the starch will bring it back together every time
  • The lemon zest packs most of the aromatic flavor, while the juice provides the acid, so do not skip either part
03 -
  • Room temperature butter melts into the sauce more smoothly than cold butter straight from the fridge
  • Using a microplane or fine grater for your Parmesan creates those feathery shreds that melt almost instantly into the hot pasta

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