Lemon Spaghetti is a gorgeously simple and easy pasta dish that is pasta PERFECTION. Spaghetti pasta is tangled in a creamy yet light lemon sauce made with lemon juice, lemon zest, Parmesan, pasta water, and a touch of heavy whipping cream.

The results is spaghetti al limone that is, as they say, “perfetto!“

Lemon Spaghetti in a white bowl with spaghetti pasta and lemon slices in the background

Table of Contents

The Story Behind the Recipe

I adore this Lemon Spaghetti recipe, not only because it’s really good, but also because it comes together in a snap. It’s perfect for a quick weeknight dinner. Serve it up with a green salad and some nice crusty bread and your world is complete – for at least an hour or so.

Yes, it is unmistakenly lemony – so if you’re not a fan of lemon, I’d steer clear – but the salt, garlic, and crushed red pepper really round it out.

I love this dish as a main (my resident carnivore even enjoys it) for lunch or dinner, but it would work equally well as a side, too. I think it’s perfect topped with parsley, but some strips of fresh basil instead (or in addition) would be terrific.

Spaghetti pasta being wound around a silver fork on a bed of Lemon Spaghetti

Why You’ll Love Lemon Spaghetti

  • 20-minute recipe: I’m all about quick and easy recipes, and this lemon pasta definitely falls into that category!
  • Just 6 ingredients: This one is super simple.
  • Family-friendly: This one’s a step up from buttered pasta, but not so crazy that the pickier kids won’t turn up their nose. I’d just suggest adjusting the crushed red pepper flakes if needed.
Ingredients for Lemon Spaghetti

Ingredients

  • Spaghetti pasta – You’ll need around half a box. Don’t have spaghetti? That’s okay! This lemon pasta recipe works with other types of pasta, too, though I’m partial to long strands like linguini or angel hair.
  • Olive oil – The base of the sauce, olive oil adds flavor and gives you something to sauté the garlic in.
  • Garlic – Two cloves, finely chopped.
  • Crushed red pepper flakes – I love the tough of heat that crushed red pepper flakes add to the equation.
  • Lemon – You’ll want the juice AND the zest.
  • Heavy cream – That’s what makes this creamy lemon spaghetti luxurious!
  • Parmesan cheese – For lots of salty umami flavor.
  • Salt and pepper – to taste
  • Fresh parsley – For garnish. Fresh basil is absolutely delicious in this lemon spaghetti, too.

Adaptations/Variations

  • Vegan/dairy-free option: I’ve not yet tried it this way, but I’d suggest trying cashew cream or full-fat coconut milk in place of the heavy whipping cream, and a couple of tablespoons of nutritional yeast in place of the Parmesan (or use a store-bought vegan parmesan)

How to Make Lemon Spaghetti

  1. First, you’ll cook the spaghetti according to package directions. Before draining, reserve a cup of the pasta water.
  2. To make the lemon pasta sauce, place a large deep skillet over low heat and warm the olive oil, garlic, and crushed red pepper flakes. Saute just until the garlic is fragrant and tender (don’t let it get brown!)
  3. Add 3/4 cup of the pasta water, the lemon juice, and the heavy cream. Bring to a boil, stirring all the time, and cook until the sauce starts to thicken.
  4. Stir in the lemon zest and half of the Parmesan. Add the salt and pepper, then taste and add more if desired.
  5. Remove the sauce from the heat and stir in the pasta, using tongs to help distribute the sauce through the pasta. Taste and add more salt and pepper if you’d like.
  6. Top the finished lemon spaghetti with the rest of the Parmesan and parsley for garnish. You can top with more crushed red pepper flakes or extra lemon zest, too, if you like.
Adding ingredients to the simple sauce for Lemon Spaghetti
Pasta being added to the creamy lemon sauce for Lemon Spaghetti

Tips for Success

  • Don’t forget to reserve some of the pasta water! – You’ll be using at least a cup of it for your lemon spaghetti sauce.
  • Zest your lemon before juicing it – I can’t tell you how many times I’ve cut my lemon in half before zesting it, and it’s so annoying! It’s much easier to zest when it’s whole.
  • Use a Microplane zester – They’re the best and easiest for zesting lemons! I love using the Microplane for grating hard cheeses like Parmesan, too.
  • Zest just the very top layer of the lemon peel – Don’t go too deep, or you’ll get part of the pith which can add a very bitter taste to your lemon pasta.
Top view of lemon spaghetti

I hope you love this lemon spaghetti! This is a tried and true recipe that’s been on Kitchen Treaty for over 10 years and I love it as much now as I did when I first published it! I hope you love this creamy lemon pasta, too.

Lemon Spaghetti in a white bowl

More Creamy + Easy Pasta Recipes

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Lemon Spaghetti Recipe

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Kare
Yield: 4 servings
Spaghetti pasta tossed in a creamy sauce flavored with lemon juice, lemon zest, Parmesan cheese, garlic, and a little hit of crushed red pepper. The result is fresh, bright, and DELICIOUS!
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Ingredients

  • 1/2 pound spaghetti (usually half a box)
  • 2 tablespoons olive oil
  • 2 cloves garlic (finely chopped)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large lemon (zested and juiced (approx. 1 tablespoon zest and 2 teaspoons juice))
  • 1/3 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon kosher salt (+ more to taste)
  • 1/8 teaspoon freshly ground black pepper (+ more to taste)
  • Small handful of parsley (chopped)

Instructions

  • Bring a large pot of water to a boil and add the spaghetti. Add salt to the water if desired. Reserve a cup of the pasta water.
  • Heat a large deep skillet over low heat and add the olive oil, garlic, and crushed red pepper flakes. Cook for one minute, stirring occasionally, then add 3/4 cup of the water the pasta was cooked in, along with the lemon juice and the heavy cream, to the skillet. Increase the heat to medium and bring to a boil, stirring frequently, until the sauce begins to thicken a bit. Add the lemon zest and half of the grated Parmesan cheese to the sauce. Add salt and pepper to taste.
  • Drain the pasta and add it to the skillet with the sauce. Remove the skillet from the heat and, using tongs, toss the pasta with the sauce for a minute or two until the pasta begins to soak the sauce.
  • Top with the remaining cheese and parsley. Serve.

Nutrition Facts

Serving: 1cup, Calories: 455kcal, Carbohydrates: 49g, Protein: 16g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 44mg, Sodium: 595mg, Potassium: 238mg, Fiber: 3g, Sugar: 3g, Vitamin A: 551IU, Vitamin C: 15mg, Calcium: 257mg, Iron: 1mg

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