10+ Lemon Pasta Recipes to Brighten Up Your Dinner Table

Lemon pasta recipes bring a fresh, zesty kick to your dinner. They’re easy to whip up, and you probably already have the ingredients on hand.

These recipes put a bright spin on classic pasta, and honestly, who doesn’t love a little citrus in their carbs?

You can throw together lemon pasta for a fast weeknight bite or even something a bit fancier. With just lemon juice, garlic, and cheese, you get a meal that’s fresh and satisfying—no big fuss.

If you’re after flavor without the hassle, lemon pasta is a solid choice.

1) Classic Lemon Pasta with Garlic and Parmesan

This one’s all about simplicity and flavor. Garlic and Parmesan bring richness, while lemon juice keeps things bright.

You sauté garlic in olive oil or butter, then add lemon juice and zest for that citrus pop. Toss it all with your favorite pasta and a shower of Parmesan.

A grind of black pepper or a sprinkle of fresh parsley never hurts. This dish is cozy, easy, and never too heavy.

Ingredients:

• 8 oz pasta (spaghetti or linguine work great)
• 3 cloves garlic, minced
• 1/4 cup olive oil or butter
• Juice and zest of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley (optional)

Cooking Instructions:

1. Cook pasta as the package says. Drain, but save a bit of pasta water.
2. Warm olive oil or butter in a pan over medium heat.
3. Add garlic, sauté 1-2 minutes until it smells amazing.
4. Stir in lemon juice and zest.
5. Toss in the pasta, Parmesan, and a splash of pasta water to make it saucy.
6. Season with salt, pepper, and parsley if you want. Serve it up warm.

2) Creamy Lemon Pasta with Pecorino Romano

This creamy lemon pasta is super flavorful but not heavy. Lemon juice and zest keep it tangy, and Pecorino Romano adds that salty, cheesy punch.

Butter makes the sauce silky, perfect for spaghetti or any long pasta you have. Fresh lemons and good cheese really do make a difference.

It’s fast—great when you want something satisfying but don’t want to spend all night cooking.

Ingredients:

• 12 ounces spaghetti
• 2 large lemons (zest and juice)
• 1/3 cup Pecorino Romano, grated
• 2 tablespoons unsalted butter
• Salt
• Fresh black pepper

Cooking Instructions:

1. Boil pasta in salted water until al dente.
2. Melt butter in a pan over medium heat.
3. Add lemon zest and juice.
4. Drain pasta, saving a bit of cooking water.
5. Toss pasta in the lemon butter sauce.
6. Stir in cheese, adding pasta water if the sauce feels too thick.
7. Season with salt and pepper. Serve warm.

3) Lemon Garlic Linguine with Olive Oil

Lemon garlic linguine is bright and fresh, with a simple base of olive oil, butter, and garlic. The aroma alone is worth it.

Add lemon juice and chopped parsley for a zippy finish. Toss the linguine in the sauce so every strand gets coated.

You can grate on some Parmesan, but honestly, the lemon and garlic combo stands on its own. Perfect for quick dinners or a side when you want something light.

Ingredients

• Linguine pasta
• Olive oil
• Butter
• Garlic cloves
• Fresh lemon juice
• Fresh parsley, chopped
• Salt and pepper

Cooking Instructions

1. Cook linguine as directed.
2. Heat olive oil and butter in a pan until the butter bubbles.
3. Add minced garlic, cook about a minute.
4. Stir in lemon juice and parsley.
5. Toss drained linguine in the sauce.
6. Season with salt and pepper. Serve right away.

4) Fresh Lemon Pasta with Zest and Pasta Water

This one’s all about the lemon zest and a splash of pasta water for a silky, light sauce. The zest brings a punch of citrus, and the pasta water helps everything cling to the noodles.

Just cook your pasta, save some water, and warm zest, juice, and water together in a pan. Toss in the pasta and season it up.

You’ll have a fresh, bright meal in under 20 minutes. Not bad for a busy night.

Ingredients

• 8 ¾ oz spaghetti or linguine
• 3 lemons (zest and juice)
• ½ cup reserved pasta water
• Salt and pepper

Cooking Instructions

1. Cook pasta in salty boiling water.
2. Save ½ cup pasta water, drain the rest.
3. Combine lemon zest, juice, and pasta water in a pan. Warm gently.
4. Toss in the pasta to coat.
5. Add salt and pepper. Serve ASAP.

5) Creamy Lemon Pasta with Fresh Basil

This creamy lemon pasta is simple and full of flavor, with fresh basil for an herby kick. The lemon cream sauce is silky and super comforting.

Melt butter and cook garlic for a minute, then add lemon zest, juice, and cream. Toss with pasta and basil for a meal that’s quick and feels special.

It takes less than half an hour, so it’s perfect when you’re hungry and tired.

Ingredients

• 8 oz linguine or spaghetti
• 2 tbsp butter
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1 cup heavy cream
• 1 tsp salt
• 1/4 cup fresh basil, chopped

Cooking Instructions

1. Cook pasta, then drain.
2. Melt butter in a pan over medium heat.
3. Add garlic, cook 1 minute.
4. Stir in lemon zest, juice, cream, and salt.
5. Simmer sauce 3-4 minutes until it thickens a bit.
6. Toss pasta with sauce and basil.
7. Serve warm.

Want more details? Check out this creamy lemon basil pasta here.

6) Lemon Pasta with Seared Shrimp

Lemon pasta with seared shrimp is fast, tasty, and feels a little fancy. The shrimp cooks quickly and gets a nice crust, pairing perfectly with the bright lemony noodles.

Toss the pasta in a sauce of lemon juice, garlic, and butter. A handful of parsley or basil on top makes everything pop.

Don’t overcook the shrimp—just a couple minutes per side does it. Then straight into the pasta for a weeknight dinner that looks way more impressive than it is.

Ingredients:

• 8 oz pasta
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp butter
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• Salt and pepper
• Fresh parsley or basil

Cooking Instructions:

1. Cook pasta, then drain.
2. Heat olive oil in a pan over medium-high.
3. Season shrimp, sear them 2 minutes per side until just pink. Remove.
4. In the same pan, melt butter, sauté garlic for a minute.
5. Add lemon juice and zest, stir it up.
6. Toss in pasta and shrimp, mix gently.
7. Top with parsley or basil before serving.

7) Vibrant Lemon Pasta with Cherry Tomatoes and Capers

This lemon pasta pops with cherry tomatoes and briny capers. The tomatoes bring sweetness, capers add a salty punch, and lemon juice ties it all together.

Garlic and parsley round out the flavors. You’ll have dinner on the table in about half an hour.

Honestly, it’s a great way to use up summer tomatoes.

Ingredients

• 8 oz spaghetti
• 1 cup cherry tomatoes, halved
• 2 tbsp capers, drained
• 3 garlic cloves, minced
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper
• Grated Parmesan (optional)

Cooking Instructions

1. Cook spaghetti until al dente, drain.
2. Heat olive oil in a skillet, add garlic, sauté 1 minute.
3. Add cherry tomatoes, cook 3-4 minutes until softening.
4. Stir in capers, lemon juice, and zest. Cook 1 minute more.
5. Toss pasta with sauce and parsley. Season to taste.
6. Top with Parmesan if you want.

8) Lemon Pasta with Asparagus and Garlic

Lemon pasta with asparagus and garlic is fresh, simple, and honestly, pretty addicting. Lemon juice and zest bring tang, while asparagus stays crisp-tender and bright.

You can use linguine or whatever pasta you have. Butter or olive oil pulls the flavors together.

A sprinkle of Parmesan or fresh herbs on top is always a win.

Ingredients

• 1 lb asparagus, trimmed and cut
• 12 oz linguine or other pasta
• 3 tablespoons butter or olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper
• Parmesan and fresh herbs (optional)

Cooking Instructions

1. Cook pasta as usual.
2. While it cooks, sauté garlic in butter or oil over medium.
3. Add asparagus, cook 4-5 minutes until just tender.
4. Stir in lemon juice and zest, season with salt and pepper.
5. Drain pasta, toss with asparagus mixture.
6. Top with Parmesan and herbs if you like.

For more details, check out lemon asparagus pasta with garlic and lemon.

9) No-Butter Lemon Pasta with Olive Oil and Garlic

You can whip up a fresh lemon pasta without any butter, seriously. This one’s all about olive oil and garlic for flavor, and the lemon brings a tangy, bright vibe that feels super light.

Cook your pasta until it’s just tender—don’t overdo it. While that’s going, sauté some minced garlic in olive oil until you can really smell it.

Add the lemon juice and zest right into the pan, stirring to mix everything. Then, toss in your drained pasta and get it coated in all that lemony, garlicky oil.

Want a little extra? Sprinkle on some fresh parsley or a pinch of chili flakes.

Ingredients

• 12 oz pasta
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley (optional)
• Chili flakes (optional)

Cooking Instructions

1. Cook pasta according to package instructions, then drain.
2. Heat olive oil in a pan over medium heat (about 350°F/175°C).
3. Add garlic and cook for 1-2 minutes until fragrant.
4. Stir in lemon juice and zest.
5. Toss pasta into the pan, mix well.
6. Season with salt, pepper, parsley, and chili flakes if using.
7. Serve warm and enjoy.

Learn more about lemon pasta with olive oil and garlic here.

10) Quick Lemon Pasta with Parsley and Black Pepper

This lemon pasta is what you make when you’re craving something fast and fresh. You just need some lemon juice, fresh parsley, and a good crack of black pepper.

It comes together in about 20 minutes, tops. Works as a side or a light main, honestly.

No cream or butter here, so it’s easy on the stomach. Fresh parsley keeps things bright and a bit herby, while the black pepper adds a gentle kick—not too much, just enough.

If you want to dress it up, serve it with grilled chicken or fish. It’s a nice match.

Ingredients

• 8 oz thin spaghetti
• 1 fresh lemon (juice and zest)
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/8 tsp freshly cracked black pepper
• 2 tbsp olive oil
• Salt to taste

Cooking Instructions

1. Cook the spaghetti following the package directions until it’s al dente. Don’t forget to save about ½ cup of the pasta water.

2. Heat olive oil in a pan over medium. Toss in the garlic and let it cook for about a minute.

3. Pour in the lemon juice and zest. Sprinkle in black pepper and salt, then give it a good stir.

4. Add the cooked pasta to the pan. Throw in the parsley, and splash in some of that reserved pasta water if the sauce needs to loosen up.

5. Mix it all together. Serve right away—hot and fresh.