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20-Minute Creamy Lemon Parmesan Pasta

A mound of spaghetti coated in rich, yellow creamy lemon pasta sauce, topped with grated Parmesan cheese.
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You can make this restaurant-style creamy lemon pasta in under 20 minutes using simple pantry ingredients. This recipe creates a velvety sauce using pasta water and Parmesan cheese, avoiding heavy cream for a bright, satisfying weeknight dinner.

Ingredients

Scale
  • 12 ounces spaghetti or linguine
  • 1 tablespoon salt (for pasta water)
  • 1/2 cup reserved starchy pasta water
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice (about 1 1/2 lemons)
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add your pasta and cook according to package directions until al dente.
  2. Before draining, scoop out at least 1/2 cup of the starchy pasta water and set it aside. Drain the pasta immediately.
  3. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  4. Remove the skillet from the heat. Add the lemon zest, lemon juice, black pepper, and red pepper flakes (if using) to the butter mixture. Stir well.
  5. Add the drained pasta to the skillet. Pour in about 1/4 cup of the reserved pasta water and sprinkle in the 1/2 cup of grated Parmesan cheese.
  6. Toss everything together quickly and vigorously. The starch from the water, the fat from the butter, and the cheese will emulsify to create a smooth, creamy sauce that coats the noodles. Add another splash of pasta water if the sauce seems too dry.
  7. Serve immediately in bowls. Top each serving with extra grated Parmesan cheese.

Notes

  • The key to this velvety sauce is using the starchy water. It acts as the emulsifier that binds the fat and liquid together, creating creaminess without actual cream.
  • Always add the cheese off the heat or over very low heat. High heat can cause the Parmesan to clump instead of melting smoothly into the sauce.
  • If you want to add protein, cook 1 pound of sliced chicken breast separately and toss it in with the drained pasta in Step 5.

Nutrition

Find it online: https://tastetaught.com/creamy-lemon-pasta-recipe/