This Lemon Garlic Pasta is The Perfect Weeknight Dinner
Lemon pasta is always my go-to pasta dish in the warmer months. The fresh and bright lemon paired with light garlicky spaghetti and lots of parmesan all pairs together so perfectly!
It’s one of those recipes I come back to year after year, so I can honestly say the creamy pasta sauce has been perfected. If you’ve been looking for a quick and easy healthy weeknight dinner that everyone will love, this lemon pasta is truly the best!
RELATED: 15 Easy Pasta Recipes To Make This Summer
Lemon Pasta Recipe Ingredients
- Whole Wheat Spaghetti – Chickpea pasta, brown rice noodles, or angel hair pasta work great, too!
- Extra Virgin Olive Oil
- Minced Garlic
- Red Pepper Flakes
- Sea Salt
- Black Pepper
- Lemon Juice/Lemon Zest – Fresh lemons are definitely the way to go!
- Milk
- Unsalted Butter
- Grated or Shaved Parmesan Cheese
- Chopped Parsley
How to Make Creamy Lemon Pasta
Making this healthy weeknight pasta is SO easy and can be done in just 20-25 minutes! Here’s how to put this Lemon Garlic Pasta together:
- Cook the spaghetti.
- While the spaghetti cooks, toast the minced garlic and crushed red pepper in olive oil in a large skillet over medium heat.
- Whisk in salt, pepper, lemon juice, and milk.
- Let simmer, then stir in the butter and 1/2 of the parmesan.
- Transfer the cooked pasta and 1/2 cup of the pasta water to the pan.
- Coat the pasta in the lemon garlic butter sauce and mix in fresh parmesan, lemon zest, and parsley!
You’ll Also Love: Creamy Brie Pasta Recipe
Creamy Lemon Pasta Variations
Feel free to make this lemon pasta recipe your own! You can add any type of protein, vegetable, or different cheese variations. Here are a few ideas for this pasta dish:
- Chicken lemon garlic pasta – I love adding rotisserie chicken or this Instant Pot Shredded Chicken to the recipe!
- Mix in roasted broccoli
- Lemon garlic shrimp pasta – Add this Easy Lemon Garlic Shrimp for delicious shrimp pasta!
- Mix in frozen peas while cooking
- Serve with a side of Roasted Asparagus
What to Serve With This Creamy Garlic Pasta Recipe
White Beans or Chickpeas – Tossed in olive oil and herbs, they’re a great vegetarian option for bulking up the meal.
Roasted Veggies – Try roasted broccoli, asparagus, or zucchini for a colorful, veggie-packed plate. The crisp-tender texture goes so well with the creamy pasta.
Simple Side Salad – A fresh arugula or spinach salad with lemon vinaigrette adds a light, peppery contrast.
Garlic Bread or Sourdough Toast – For soaking up all that silky sauce—because no drop should go to waste!
Grilled Chicken or Salmon – If you’re looking to add protein, these both complement the lemony flavor without overpowering it.
How to Store Creamy Lemon Pasta
I’m all about the leftovers life, and this recipe is no exception! It refrigerates, freezes, and reheats beautifully. Here are a few tips:
Refrigerator – Store the pasta in an airtight container in the fridge for 3-5 days.
Freezer – Once fully cooled, set in the fridge in an airtight container for 1 hour. Then transfer to the freezer and freeze for up to 3 months!
Reheating – I like to add about 1/2 teaspoon of water to the container before reheating in the microwave. You can also add a little bit of olive oil and more grated cheese!
More Easy Weeknight Pasta Recipes
- Chicken Pesto Pasta Bake
- Spicy Vodka Ham Pasta
- Bucatini Cacio E Pepe
- Healthy Chicken Broccoli Pasta Casserole
- Sun-Dried Tomato Chicken Pasta
Did you make this recipe? Rate it below and follow along on Instagram for more healthy dinner ideas!
Creamy Lemon Pasta
Equipment
Ingredients
- 16 ounces whole wheat spaghetti (or regular)
- 2 Tablespoons olive oil
- 3-4 teaspoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup milk (at room temperature)
- 2 Tablespoons unsalted butter (at room temperature)
- 1/2 cup grated parmesan cheese (about 2 ounces)
- 1/4 cup chopped parsley
- Zest of 1 lemon
Instructions
- Prepare all the ingredients in advance so that they are ready to go.
- Bring a large pot of water to a boil. Sprinkle with a generous amount of salt.
- Add the spaghetti. Allow to cook for 7-9 minutes while you assemble the pasta sauce.
- In a large skillet over medium heat, add the olive oil, minced garlic and red pepper flakes.
- Cook for 2-3 minutes, stirring often, until the garlic is fragrant and cooked through.
- Whisk in the salt, pepper, lemon juice, and milk. Bring to a simmer.
- Once simmering, mix in the butter and 1/4 cup of the grated parmesan. Cook until melted and thickened.
- Use a slotted spoon to transfer the cooked pasta from the pot to the pasta sauce skillet.
- Mix in 1/2 cup of the leftover pasta water to help thicken the sauce.
- Cooking on medium-low heat, add in the parsley, lemon zest, and remaining 1/4 cup parmesan.
- Toss everything together and allow the sauce to simmer until thickened and coating the pasta.
Jessyca says:
Is the nutrition info for a single serving?
Jar Of Lemons replied:
Yes 🙂
Stephanie says:
I just made it. Very tasty but next time I will double the suce. Really not enough for 16oz.
Stephanie says:
I have a question. Can I substitute buttermilk since I don’t have milk in house?
Christine McMichael replied:
I actually haven’t tried that, but I would think that should still work!
Leah says:
Amazing recipe! I slightly upped the butter to make it even creamier. One note– the milk curdled. I’d recommend using heavy cream instead and add the dairy very slowly.
Jar Of Lemons replied:
Thanks for making this and for letting me know how it went!
Elizabeth says:
So good! Made exactly as written. Yet another 5-star Jar of Lemons recipe. I’ve made so many recipes from this website and every single one has been amazing. Thank you!!
Jar Of Lemons replied:
Thank you so much!!
Willa James says:
Just made it today, and my kid liked it very much. Thank you so much for sharing great recipes with us!
Jar Of Lemons replied:
So glad you enjoyed this! Thanks for making it. 🙂
Tisha Wilcutt says:
Followed recipe as written. Didn’t have parsley used some fresh basil. Sautéed
shrimp ,topped the pasta with them and lemon slices. Very good.