Creamy Lemon Pasta is the perfect dish when you're craving something fresh, tangy, and comforting all at once. Made with just a few simple ingredients—lemon, butter, and pasta—this elegant recipe is ideal for spring or summer meals, quick lunches, or easy dinner parties. The delicate tagliolini is coated in a silky, citrusy sauce that’s light yet indulgent.
Why Everyone Will Love This Recipe
- Bright and citrusy flavor
- Ready in 20 minutes
- Made with only 4 main ingredients
- No cream needed—just butter and lemon!
- A refreshing twist on classic pasta dishes
This is a crowd-pleasing pasta that feels fancy but couldn’t be easier to make.
What Is Creamy Lemon Pasta?
Creamy Lemon Pasta is a minimalist Italian-inspired dish that highlights the bold, aromatic flavor of fresh lemons. Using butter to form the base of the sauce, it relies on starchy pasta water to create a creamy emulsion—without the need for cream or cheese. It’s typically made with long, delicate noodles like tagliolini or fettuccine, making it a light yet luxurious plate that bursts with citrus.
Pro Tips for the Best Lemon Pasta
- Use unwaxed or organic lemons, especially if you plan to use the zest and leaves.
- Don’t boil the lemon juice—add it off-heat to preserve its brightness.
- Choose thin pasta like tagliolini or angel hair for faster absorption.
- Add a touch of grated Parmesan or mascarpone for a richer sauce (optional).
- Fresh basil, mint, or even thyme make excellent garnishes.
Frequently Asked Questions
Can I use other pasta shapes?
Yes. Tagliolini is ideal, but spaghetti, linguine, or even pappardelle work well.
Is there cream in this sauce?
No cream is needed. The butter and pasta water form a naturally creamy emulsion.
Can I make this with dried herbs?
Fresh herbs are best for garnish, but you can add a small pinch of dried thyme or basil if fresh isn’t available.
How much lemon is too much?
Stick with the juice and zest of two lemons for balance. Overdoing it may make the sauce too acidic.
Can I make it ahead of time?
It’s best served fresh, but you can prep the zest and juice a few hours in advance.
What can I add for protein?
Try grilled shrimp, seared scallops, or shredded rotisserie chicken.
How to Store Creamy Lemon Pasta
Let the pasta cool completely, then transfer to an airtight container. Store in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or butter to loosen the sauce.
How to Freeze Creamy Lemon Pasta
This pasta is not ideal for freezing due to the butter and citrus emulsion, which can break. However, if needed, freeze in a sealed container for up to 1 month and reheat slowly, stirring to re-emulsify.
Ingredients
How to Make Creamy Lemon Pasta
How to Make Lemon Leaf Powder (Optional): If you have untreated lemon leaves, wash and dry them thoroughly. Microwave the leaves in 30-second intervals until they are fully dried.
Crumble them by hand and sift through a fine mesh strainer. Repeat if needed to create a smooth powder—perfect for a fragrant finishing touch.
Grate the zest from the lemons and squeeze out their juice. In a large pan over low heat, melt the butter and add the lemon zest. Let it infuse the butter with citrus aroma, then remove the zest.
Meanwhile, cook the tagliolini in salted boiling water until just al dente.
Drain the pasta directly into the pan and toss, adding a bit more butter and reserved pasta water as needed to help the sauce come together.
Pour in the lemon juice and keep tossing until the sauce turns creamy and coats the pasta evenly.
Serve immediately with extra zest and fresh basil on top.
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