Can I make lemon garlic pasta without butter?

Yes, you can replace the butter with extra virgin olive oil for a lighter version. While it won’t have the same creamy richness, the lemon and garlic will still shine.

How do I stop pasta from clumping after draining?

Toss the drained pasta immediately with a bit of olive oil or sauce. Reserving some pasta water and using it right away also helps keep the noodles separate.

What’s the best way to store and reheat lemon garlic pasta?

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or broth to a skillet and warm gently over low heat to prevent drying out.

Can I make this recipe vegan?

Absolutely. Swap the butter for vegan butter or olive oil, and use a dairy-free Parmesan substitute.

Does lemon curdle pasta sauce?

Not in this recipe. Because it’s added at the end and combined with starchy pasta water, the lemon integrates smoothly without curdling.

Easy Lemon Butter Garlic Pasta – Best 20-Minute Recipe Ever!

Easy Lemon Butter Garlic Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Lemon Butter Garlic Pasta is a quick, creamy, and zesty Italian-inspired dish made in just 20 minutes. With fresh lemon juice, aromatic garlic, and a rich butter-olive oil base, this pasta is perfect for weeknight dinners or special occasions.

Author: Emily
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

12 ounces (340 g) dried spaghetti or linguine
3 tablespoons olive oil
2 tablespoons unsalted butter
5 large garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (optional)
1 large lemon, juice and zest
1/3 cup chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste
2 ounces (55 g) Parmesan cheese, freshly grated
1 cup reserved pasta cooking water

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8 minutes. Reserve 1 cup of pasta water, then drain.
In a large skillet, heat olive oil and butter over medium heat until sizzling.
Add minced garlic and crushed red pepper flakes, cooking for 30 seconds until fragrant. Do not brown the garlic.
Return the skillet to medium heat and add the cooked pasta with 1/4 cup of reserved pasta water. Toss to coat evenly, adding more water if needed for a silky texture.
Remove from heat and stir in lemon juice, lemon zest, and chopped parsley.
Season with salt and black pepper to taste, then sprinkle generously with Parmesan cheese.
Serve immediately, garnished with extra lemon zest and parsley if desired.

Notes

Use fresh lemon for the best flavor; organic is preferred to avoid wax coatings.
Do not overcook garlic—keep the heat moderate to avoid bitterness.
Freshly grated Parmesan has more flavor than pre-packaged varieties.
Pasta water is key for a creamy, emulsified sauce.
For a vegan version, use plant-based butter and dairy-free Parmesan.

Nutrition

Serving Size: 1 serving
Calories: 530
Sugar: 3g
Sodium: 288mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 4g
Protein: 17g
Cholesterol: 25mg

Find it online: https://recipeshots.com/easy-lemon-butter-garlic-pasta-recipe/