Lemon Pasta

Contributor: Kathy Strahs

Pasta bathed in a silky, creamy, lemony sauce makes a quick and simple-yet-satisfying dish.
Garnish with fresh basil or parsley before serving.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Italian


  • 1 lb. dried spaghetti
  • ½ cup (1 stick) unsalted butter, cut into pats
  • 2 Tbsp. extra virgin olive oil
  • 2 lemons, zested
  • 1 and ½ cup (about 3 oz.) freshly grated Parmesan cheese
  • ¼ tsp. black pepper


  1. Cook pasta until al dente according to package directions. Reserve 1 cup of the pasta water. 
  2. Drain pasta and return to same pot.
  3. Over medium-low heat, add butter, olive oil, lemon zest, and ½ cup of the reserved pasta water. Toss until butter has melted.
  4. Add Parmesan and pepper, toss until cheese has melted and a creamy sauce has formed.
  5. Add remaining pasta water as needed, a little at a time, to thin the sauce. Serve warm.