Description
A zesty and creamy Lemon Butter Garlic Pasta Sauce (Pasta al Limone) recipe featuring linguine tossed in a buttery garlic sauce with fresh lemon zest, Parmesan cheese, and parsley for a bright, flavorful Italian meal that’s quick and easy to prepare.
Ingredients
Units
Scale
Pasta
- 300 g linguine or spaghetti
Sauce
- 1 tablespoon olive oil
- 40 g unsalted butter (2 tablespoons)
- 6 garlic cloves, finely sliced
- 1/2 teaspoon red chilli flakes
- Zest and juice of 1 lemon
- 50 g grated Parmesan cheese (1/2 cup)
- A handful freshly chopped parsley
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Pasta: Cook the linguine or spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1 to 2 cups of the pasta cooking water before draining.
- Prepare Sauce Base: While the pasta is cooking, heat 1 tablespoon olive oil in a large pan or Dutch oven over low to medium heat. Add 40 g of unsalted butter and let it melt completely.
- Sauté Garlic and Chillies: Stir in the finely sliced 6 garlic cloves and ½ teaspoon red chilli flakes. Cook for 1 to 2 minutes until the garlic becomes fragrant and slightly changes color, being careful not to let it burn.
- Toss Pasta in Sauce: Add the drained pasta to the pan and toss thoroughly using kitchen tongs to coat the pasta evenly with the butter and garlic sauce. If the mixture appears too thick or dry, add a splash of the reserved pasta water to loosen it.
- Add Lemon and Cheese: Stir in the zest and juice of 1 lemon, then add 50 g of grated Parmesan cheese. Toss well to combine all the flavors into a smooth, creamy sauce.
- Finish and Serve: Fold in a handful of freshly chopped parsley, season with salt and freshly ground black pepper to taste. Serve immediately, optionally garnished with extra grated Parmesan cheese and more lemon zest.
Notes
- Reserve pasta water carefully as it helps to emulsify and loosen the sauce.
- Use freshly grated Parmesan for the best flavor and melt texture.
- Adjust the amount of red chilli flakes according to desired spice level.
- For a vegetarian version, ensure Parmesan is made without animal rennet or substitute with a hard Italian vegetarian cheese.
- Serve immediately to enjoy the creamy texture; pasta can clump if left standing too long.
Nutrition
- Serving Size: 1 serving (about 150 g cooked pasta with sauce)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
