Easy Lemon Butter Pasta

Creamy lemon butter pasta topped with Parmesan, ready in 15 minutes. Lively vegetarian main for busy evenings.

# What You Need:

→ Pasta

01 - 7 oz spaghetti or linguine

02 - 1 teaspoon salt (for boiling water)

→ Sauce

03 - 3 tablespoons unsalted butter

04 - Zest of 1 lemon

05 - Juice of 1 large lemon (approximately 3 tablespoons)

06 - 2 cloves garlic, finely minced

07 - 2 tablespoons grated Parmesan cheese

08 - 2 tablespoons reserved pasta water

09 - 1/4 teaspoon freshly ground black pepper

10 - Salt to taste

→ Garnish

11 - 1 tablespoon chopped fresh parsley

12 - Additional grated Parmesan

# How-To:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine until al dente according to package directions. Reserve 2 tablespoons of pasta water and drain pasta.

02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, allowing the garlic to become fragrant without browning.

03 - Stir in lemon zest and juice, mixing thoroughly to combine.

04 - Transfer drained pasta to the skillet. Add reserved pasta water and toss the pasta in the sauce until evenly coated.

05 - Sprinkle grated Parmesan cheese and black pepper. Toss until cheese melts and sauce turns glossy. Adjust salt as necessary.

06 - Serve immediately, garnishing with chopped parsley and additional Parmesan as desired.

# Expert Advice:

01 -

It's a secret weapon for quick dinners when you still want something lively and comforting.
The lemony kick and creamy Parmesan create a sauce that clings perfectly to every strand of pasta—no fuss, all flavor.

02 -

If you forget to reserve pasta water, the sauce can turn thick and sticky instead of luscious—so always scoop it before draining.
Don’t let the garlic brown; once it turns golden, it can turn bitter and overpower the lemon flavor.

03 -