Lemon Garlic Pasta Sauce
This Lemon Garlic Pasta Sauce is a quick and flavorful 15-minute recipe made with fresh lemon juice, garlic, butter, olive oil, and Parmesan cheese. Light yet satisfying, this easy lemon garlic pasta sauce creates a silky, bright coating perfect for spaghetti, linguine, or fettuccine. Ideal for busy weeknights or elegant dinners.
Ingredients
- 12 oz pasta spaghetti, linguine, or fettuccine
- 4 cloves garlic finely minced
- 1 fresh lemon zested and juiced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ½ –1 cup reserved pasta water
- Fresh parsley chopped (optional garnish)
Instructions
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions until al dente.
- Reserve 1 cup of pasta water before draining. Set pasta aside.
- In a large skillet over medium heat, add olive oil and butter.
- Once butter melts, add minced garlic. Cook for about 1 minute, stirring constantly. Do not brown.
- Add lemon zest and cook for 30 seconds.
- Stir in fresh lemon juice.
- Add drained pasta directly into the skillet.
- Toss to coat evenly.
- Gradually add reserved pasta water, a few tablespoons at a time, until the sauce becomes silky and glossy.
- Reduce heat to low and stir in Parmesan cheese until melted and creamy.
- Season with salt, black pepper, and red pepper flakes if desired.
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Notes
- Do not burn the garlic — it turns bitter quickly.
- Fresh lemon juice provides the best flavor. Avoid bottled juice.
- Pasta water is essential for a smooth, emulsified sauce.
- Add cheese after lowering the heat to prevent clumping.
- If sauce becomes too thick, add a splash of warm water or broth.