If you're craving something bright, cozy and comforting, this creamy lemon pasta is your answer. It’s the kind of dish that feels fancy but takes minimal effort - just a handful of pantry staples, fresh lemons and a little time on the stove. Each twirl of pasta is coated in a silky, parmesan-kissed sauce with a citrusy punch that wakes up your taste buds. Whether you're serving it for a relaxed weeknight dinner or a sun-drenched weekend lunch, this lemony pasta is guaranteed to impress without the stress.
What is Pasta al Limone?
Pasta al limone, or lemon pasta is a luscious, citrus-forward Italian dish that centers around a tangy lemon sauce. In my version, we'll make marry the lemon juice and zest with a silky, parmesan-infused cream sauce. The flavors of this dish hail from the Southern coast of Italy where the lemons are huge and the afternoons lend themselves perfectly for a light pasta lunch.
This recipe is a perfect balance of richness and brightness, ideal for spring and summer meals - or any time you’re craving something cozy yet fresh.
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Why You'll Love This Recipe
- Rich yet refreshing. Creamy sauce meets zesty lemon - perfect as a side dish or main!
- Family-friendly. A crowd-pleaser for adults and kids.
- Minimal ingredients. Pantry staples and fresh lemons do the heavy lifting.
Ingredients You'll Need
- Butter. Adds richness and helps build the base of the sauce.
- Extra virgin olive oil. Balances the butter with fruity depth.
- Shallot. Mild and sweet while adding aromatic flavor.
- Lemon zest. Infuses the sauce with bright citrus oils.
- Heavy cream. Creates the creamy, velvety texture.
- Parmesan cheese. Salty, nutty and melty - essential for pasta sauces.
- Lemon juice. Adds tang and balances the cream.
- Pasta. Any shape you'd like although long pasta, like linguine, spaghetti or mafaldine are best in my opinion.
Scroll to the recipe card below to find the remaining ingredients and quantities!
Substitutions
- No shallot? Use half a small yellow onion.
- No fresh lemons? Omit the lemon zest and use bottled lemon juice - though fresh is best!
Variations
- Add greens. Toss in arugula or peas for a pop of color.
- Make it spicy. Add red pepper flakes or a drizzle of Calabrian chili oil.
- Protein boost. Top with grilled chicken, shrimp or crispy pancetta.
Equipment
- Zester. For fine lemon zest.
Step-by-Step Instructions
Step 1: Bring a large pot of salted water to a boil and cook pasta until it's a few minutes shy of al dente. Reserve 1 cup pasta water before draining.
Step 2: In a large skillet, heat butter and olive oil over medium heat. Add the chopped shallot and sauté until soft and translucent, about 3 minutes. Stir in minced garlic and lemon zest and cook for 1 more minute, until fragrant.
Step 3: Lower the heat and add the lemon juice and heavy cream. Simmer gently for 3 - 4 minutes, stirring often. Add in ¾ cup of pasta water and stir in parmesan cheese until melted and smooth. Simmer for another 2 - 3 minutes to thicken slightly. Taste and season with salt and pepper, as needed.
Step 4: Add the pasta into the sauce and toss until fully coated and glossy, adding more pasta water if desired and cooking until the pasta is al dente. Serve immediately with extra parmesan cheese.
Storing, Freezing, Making Ahead and Reheating
Storing
Keep leftovers in an airtight container for up to 3 days.
Making Ahead
The sauce can be made 1 day in advance and reheated before tossing with fresh pasta.
Reheating
This pasta is best warmed gently on the stovetop with a splash of cream, milk or pasta water. If reheating in the microwave, make sure to do so in 15 second increments, stirring often.
What to Pair this Pasta With
- Heirloom tomato bruschetta. A fresh starter that pair perfectly with this citrusy sauce.
- Air fryer chicken cutlets. Add a hearty but delicious protein to this light pasta.
- No-bake lemon truffles. Keep the lemon theme going with this easy, bright dessert that you can even make ahead.
Top tip
Don’t skip saving the pasta water - it helps create a smooth, emulsified sauce that clings perfectly to every strand of pasta.
FAQ
You can, but the sauce will be thinner and less rich. Whole milk with a touch of butter can work in a pinch.
Long shapes like spaghetti, linguine or mafaldine work beautifully, but short pasta that has ridges or holes, like rigatoni or cavatappi, will also hold the sauce well.
Tips and Tricks
- Zest your lemon before juicing - it’s much easier!
- Use freshly grated parmesan for the smoothest sauce.
- Adjust lemon juice to taste if you like it extra tangy.
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
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Hungry for more? Try these recipes next:
Creamy Lemon Pasta (Creamy Pasta al Limone)
Equipment
Ingredients
- 16 ounces pasta
- 1 ½ cup reserved pasta water
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium shallot minced
- 1 tablespoon lemon zest about 1 lemon
- 2 garlic cloves minced
- 1 ½ cup heavy cream
- ¾ cup freshly grated parmesan cheese
- ¼ cup lemon juice about 1 lemon
- salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook pasta until it's few minutes shy of al dente. Reserve 1 ½ cup pasta water before draining.
- Start the sauce. In a large skillet, heat butter and olive oil over medium heat. Add the chopped shallot and sauté until soft and translucent, about 3 minutes. Stir in minced garlic and lemon zest and cook for 1 more minute, until fragrant.
- Finish the sauce. Lower the heat and add the lemon juice and heavy cream. Simmer gently for 3 - 4 minutes, stirring often. Add in 1 cup of pasta water and stir in parmesan cheese until melted and smooth. Simmer for another 2 - 3 minutes to thicken slightly.
- Toss the pasta into the sauce. Add the pasta into the sauce and toss until fully coated and glossy, adding more pasta water if desired and cooking until the pasta is al dente. Serve immediately with extra parmesan cheese.
Notes
- Storing. Keep leftovers in an airtight container for up to 3 days.
- Reheating. This pasta is best warmed gently on the stovetop with a splash of cream, milk or pasta water. If reheating in the microwave, make sure to do so in 15 second increments, stirring often.
- Zest your lemon before juicing - it’s much easier!
- Use freshly grated parmesan for the smoothest sauce.
- Adjust lemon juice to taste if you like it extra tangy.
Joe Imbreg says
Just tried yesterday. So easy to make and delicious...congratulations
Mari Betancourt says
Glad you loved it!