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Lemon Garlic Pasta
10
min active
·
4
servings
·
20
min total
Light, bright pasta with fresh lemon and garlic in a simple olive oil sauce.
Avo's Tip
Keep garlic heat low.
No fresh lemon? 2 tbsp bottled lemon juice works in a pinch — less bright but still good.
No Parmesan? Pecorino or Grana Padano substitute well.
Different pasta? Angel hair or spaghettini cook quickly and work especially well with this light sauce.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Dairy-free?
Skip cheese.
Too lemony?
Reduce juice.
Add protein?
Shrimp works well.
Storage & Reheating
Fridge: Store in container up to 3 days.
Why It Works
Bright flavors with pantry ingredients.
Popular This Week
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min active
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min total
10
min active
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25
min total
Ingredients
1
2 cloves garlic, minced
2
1 large lemon, juiced and zested
3
2–4 tbsp olive oil
4
1/2 cup parmesan, grated
5
1 lb spaghetti, linguine, or angel hair
6
1 cup reserved pasta water
7
1 tbsp fresh lemon juice
Instructions
1
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
2
Melt butter in a large skillet over medium heat until it foams. Reduce to low, add lemon zest and garlic. Stir 1–2 minutes until fragrant. Remove from heat if pasta isn't ready yet.
3
Transfer pasta to the skillet using tongs. Add ½ cup pasta water and toss over low heat until a light sauce forms.
4
Add half the cheese and toss. Add lemon juice and remaining cheese, tossing until smooth. Add more pasta water if too thick.
5
Season with salt, pepper, and extra lemon juice to taste. Top with lemon zest, parsley, and more cheese.
Quick Fixes
Too dry: Add pasta water before the lemon juice — it emulsifies into a light, glossy coating.
Lemon too sharp: Add zest along with juice for brightness without extra acidity, and finish with a drizzle of olive oil.
ingrediENTS
—
1
2 cloves garlic, minced
—
2
1 large lemon, juiced and zested
—
3
2–4 tbsp olive oil
—
4
1/2 cup parmesan, grated
—
5
1 lb spaghetti, linguine, or angel hair
—
6
1 cup reserved pasta water
—
7
1 tbsp fresh lemon juice
instructions
1
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
2
Melt butter in a large skillet over medium heat until it foams. Reduce to low, add lemon zest and garlic. Stir 1–2 minutes until fragrant. Remove from heat if pasta isn't ready yet.
3
Transfer pasta to the skillet using tongs. Add ½ cup pasta water and toss over low heat until a light sauce forms.
4
Add half the cheese and toss. Add lemon juice and remaining cheese, tossing until smooth. Add more pasta water if too thick.
5
Season with salt, pepper, and extra lemon juice to taste. Top with lemon zest, parsley, and more cheese.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Lemon Garlic Pasta
10
min active
·
20
min total
·
4
servings
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