Lemon Butter Pasta (Easy 20-Minute Recipe)
A silky lemon butter pasta in the spirit of pasta al limone, bright and buttery with no cream, ready in 20 minutes. A peppery finishing drizzle of olive oil gives it a fresh, grassy lift.
Recipe Success Tips
Keep the heat gentle when the sauce comes together.
Butter and parmesan turn silky over low heat and can break or turn greasy if the pan is too hot. Pull the pan to medium-low before you start tossing, and let the residual heat do the work.
Reserve plenty of pasta water.
This sauce has no cream, so the starchy cooking water is what makes it glossy and clingy. Save at least a cup and add it gradually as you toss until the pasta looks silky, not dry.
Use freshly squeezed lemon, not bottled.
Bottled juice tastes flat and slightly metallic. Fresh lemon gives the clean, bright tang this dish depends on. Zest the lemon first for fragrance, then squeeze in the juice off the heat.
Grate the parmesan yourself.
Pre-shredded cheese is coated to prevent clumping, which keeps it from melting smoothly. A block of parmesan grated fine on a microplane melts into the sauce without graininess.
Finish with a peppery raw olive oil.
A drizzle of Ultra High Phenolic Extra Virgin Olive Oil over each bowl right before serving adds a fresh, grassy, peppery note the cooked oil cannot. Reach for a fresh bottle so its flavor lands at its brightest.
Ingredients
4
servings
- 3 tbsp High Phenolic Extra Virgin Olive Oil
- 12 oz spaghetti
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 large lemon, zested and juiced
- 3/4 cup parmesan cheese, finely grated
- 2 tbsp flat-leaf parsley, chopped
- to taste kosher salt
- to taste black pepper, freshly ground
- 1 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing
Kitchen Tools You'll Need
Large Pot
Large Skillet
Microplane/Zester
Chef's Knife
Cutting Board
Tongs
How to Cook Lemon Butter Pasta (Easy 20-Minute Recipe)
PREP
1
Bring a large pot of well-salted water to a boil. Zest the lemon, then halve and juice it, keeping the zest and juice separate. Grate the parmesan and mince the garlic.
2
Cook the spaghetti until just al dente, one minute shy of the package time. Before draining, reserve at least one cup of the starchy pasta water.
COOK
3
While the pasta cooks, warm the High Phenolic Extra Virgin Olive Oil with the butter in a large skillet over medium-low heat. Its smooth, balanced flavor melts into the butter without turning sharp. Once the butter has foamed and settled, add the garlic and cook gently for about one minute, until fragrant but not browned.
4
Add a half cup of the reserved pasta water to the pan and let it come to a gentle simmer, swirling to bring the butter and oil together into an emulsion.
FINISH
5
Add the drained spaghetti to the pan and toss continuously, adding more pasta water a splash at a time, until the sauce turns glossy and coats every strand. Keep the heat low so the sauce stays silky.
6
Off the heat, add the lemon juice, lemon zest, and grated parmesan and toss hard until the cheese melts into a smooth, creamy sauce. Stir in the parsley and season with salt and plenty of black pepper.
7
Divide among bowls and finish each with a thread of Ultra High Phenolic Extra Virgin Olive Oil for a fresh, peppery lift. Serve right away while it is hot and silky.
Recipe Notes
This bright, buttery pasta is lovely on its own or as a base for a protein. Add seared shrimp or grilled chicken on top, or serve it alongside a simple green salad. For a cozy citrus pasta night, it sits right beside our classic pasta al limone and our creamy lemon ricotta pasta.
Fold in a handful of baby spinach or peas at the end for color, or add a pinch of red pepper flakes for warmth. To turn it into dinner, toss through cooked shrimp or top with chicken. If you love lemon and cheese together, the rice-based lemon risotto scratches the same itch.
Build the sauce with the smooth, balanced High Phenolic Extra Virgin Olive Oil, which is suited to gentle cooking heat and melts cleanly into the butter. Save the bold, peppery Ultra High Phenolic for the raw finishing drizzle, where its fresh flavor really shows. A fresh bottle tastes brightest.
Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water or milk to loosen the sauce, stirring constantly so it stays smooth, then refresh with a little lemon and a new drizzle of olive oil. Keep your olive oil away from heat and light to protect its flavor.
Nutrition Facts per Serving
Nutrition Facts
Serving size 1 bowl (about 1/4 recipe)
Calories
540
% Daily Value*
Total Fat 24g31%
Saturated Fat 9g45%
Trans Fat 0g
Unsaturated Fat 14g
Monounsaturated Fat 11g
Polyunsaturated Fat 1.5g
Cholesterol 35mg12%
Sodium 420mg18%
Total Carbohydrate 67g24%
Dietary Fiber 3g11%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 16g32%
Vitamin A 120mcg13%
Vitamin C 9mg10%
Vitamin D 0mcg0%
Calcium 220mg17%
Iron 2mg11%
Potassium 190mg4%
* Percent Daily Values are based on a 2,000 calorie diet.
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Frequently Asked Questions
It is a simple pasta in the style of Italian pasta al limone, where butter, olive oil, parmesan, and fresh lemon melt together into a silky, bright sauce. There is no cream; the body comes from starchy pasta water.
Keep the heat low and add the cheese off the heat. Butter and parmesan emulsify into a smooth sauce over gentle heat but can separate if the pan is too hot. Toss constantly and loosen with pasta water as needed.
Yes. Pecorino works in its place for a sharper, saltier flavor, or you can leave the cheese out and lean a little more on butter and olive oil for richness. Adjust the salt accordingly.
Long strands like spaghetti, linguine, or tagliatelle are classic and let the light sauce coat each strand. Short shapes like penne also work well if that is what you have.
Bitterness usually comes from too much lemon pith or zesting into the white part of the peel. Zest only the bright yellow layer, and balance the lemon with enough salt, cheese, and olive oil.
Use a smooth, balanced extra virgin olive oil like the High Phenolic line to build the sauce with the butter, then finish each bowl with a raw drizzle of a bolder, peppery Ultra High Phenolic oil for fresh flavor on top.
Yes, as written it is vegetarian. If you want a strictly vegetarian parmesan, look for one made without animal rennet, since traditional parmigiano-reggiano uses it.
It is best fresh, but leftovers keep for up to three days. Reheat gently with a splash of water or milk, stirring constantly so the sauce stays smooth, and refresh with a little lemon and olive oil.
Top it with seared shrimp, grilled chicken, or flaked salmon. The bright lemon and butter sauce pairs naturally with all three without any extra adjustment.
It fits a balanced plate when you watch portions and pair it with vegetables or a salad. Built on olive oil rather than heavy cream, it sits comfortably within a Mediterranean-diet style of eating rich in monounsaturated fats.
