This light and refreshing lemon pepper pasta is the perfect summery dinner dish. Lemon juice, lemon zest, butter, garlic, Parmesan cheese, parsley, and black pepper come together in a zippy lemon pepper sauce perfect for coating tender linguine noodles. Pair this pasta with grilled chicken or juicy shrimp for a complete meal.
Why You’ll Love This Dish
- Bright, tangy and lightly buttery flavor.
- Requires only a handful of simple ingredients.
- One pot recipe makes for an easy clean up.
- Takes only 20 minutes to throw together.
- Easily customizable. Add protein, veggies, and other herbs.
Ingredients
- Pasta – while we prefer linguine, fettuccine, spaghetti, or any long pasta for this recipe, really any pasta will do!
- Lemon – lemon juice and lemon zest give this sauce a bright and sweetly tangy depth.
- Butter – a few tablespoons adds a ton of flavor to this simple sauce without adding a ton of fat.
- Garlic – adds subtle sharpness.
- Pasta water – pasta water is starchy and rich in flavor, making it perfect for blending together the sauce ingredients and coating the noodles.
- Fresh parsley – for a hint of herbiness.
- Parmesan or Asiago cheese – adds sharp and nutty flavor to the pasta.
- Salt and pepper – to round out the seasoning.
How to Make Lemon Pepper Pasta
Bring a large saucepan of water to a boil and add linguine. Cook according to package directions for al dente pasta (about 7-8 minutes). Reserve 1 cup of pasta water. Drain the pasta and set aside.
Return the empty pasta pot to the stove and melt the butter over medium heat. Add the garlic and saute for about 1 minute, or until fragrant.
Add the lemon zest, lemon juice, ¼ cup of reserved pasta water, salt and pepper.
Return the cooked pasta to the pot and stir, until coated. If the sauce is too dry, add a few tablespoons of reserved pasta water and toss. Repeat until the mixture resembles a sauce and the noodles are coated.
Garnish the pasta with fresh parsley and Parmesan cheese. Toss to distribute. Season with additional salt and pepper, if needed. Divide among plates. Serve with grilled chicken or shrimp for a complete dinner dish!
How to Store
Store leftover lemon pepper pasta in an airtight container in the refrigerator for up to 4 days. To reheat, add the desired amount of pasta to a skillet and add a few splashes of chicken broth to loosen up the sauce. Cook over medium-low heat until warmed throughout.
Recipe Variations
- Protein – make this pasta dish a complete meal by adding protein. Grilled chicken, shrimp, or light and flaky fish are perfect compliments to this dish.
- Veggies – fold in spinach, asparagus, broccoli, broccolini, zucchini or peas to get your veggie fix.
- Sides – we love a good bread side, like homemade dinner rolls, breadsticks, or white bread.
- Crunch – add toasted pine nuts, almonds, or hazelnuts for a little crunch and extra healthy fats. Or sprinkle breadcrumbs on top (we love Pinch of Yum’s golden crispies).
- Herbs – try fresh basil, oregano, rosemary, or thyme instead of (or in addition to) the fresh parsley.
- Sweetness – add a subtle hint of sweetness with a teaspoon of honey, agave, or maple syrup.
- Heat – spice this dish up with red pepper flakes.
Frequently Asked Questions
As pasta cooks, it releases starches into the pasta water. This starchy pasta water is great for binding the different ingredients together into a smooth, naturally creamy sauce. It also helps the sauce to thicken and more easily cling to the noodles.
We recommend using low-sodium chicken broth or white wine in place of pasta water. Either will add depth and flavor to your sauce, unlike plain water, but it will not have the same starchy, thickening properties. You can try adding a pinch of cornstarch or flour, if desired, to help thicken the sauce.
Check out our other pasta recipes
- Lemon pesto pasta
- Sundried tomato pasta
- Creamy Cajun pasta
- Creamy avocado pasta
- Avocado pesto pasta
- Roasted red pepper pasta
Let us know what you think about our recipe for lemon pepper pasta by dropping a comment, star rating, and/or sharing on Pinterest/social media! We really appreciate your help in sharing and rating our recipes, as it allows us to continue to bring delicious and healthy recipes to our community!
Lemon Pepper Pasta
Ingredients
- 16 oz linguine, fettuccine, or long pasta
- 2 Tbsp butter (vegan or plant based preferred)
- 3 garlic cloves, minced
- 1 medium lemon, juiced and zested (about 2 tablespoons juice)
- 1 c reserved pasta water (you may not use all of it)
- ½ tsp sea salt
- ½ tsp cracked black pepper
- ½ c fresh parsley, minced
- ⅓ c freshly grated Parmesan or Asiago cheese
Instructions
- Bring a large saucepan of water to a boil and add linguine. Cook according to package directions for al dente pasta (about 7-8 minutes). Reserve 1 cup of pasta water. Drain the pasta and set aside.
- Return the empty pasta pot to the stove and melt the butter over medium heat. Add the garlic and saute for about 1 minute, or until fragrant.
- Add the lemon zest, lemon juice, ¼ cup of reserved pasta water, salt and pepper.
- Return the cooked pasta to the pot and stir, until coated. If the sauce is too dry, add a few tablespoons of reserved pasta water and toss. Repeat until the mixture resembles a sauce and the noodles are coated.
- Garnish the pasta with fresh parsley and Parmesan cheese. Toss to distribute. Season with additional salt and pepper, if needed. Divide among plates. Serve with grilled chicken or shrimp for a complete dinner dish!
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