I put a twist on Lemon Garlic Butter Pasta with my Garlic Butter Macaroni recipe using a single pantry ingredient most people overlook.

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I stumbled onto a weeknight rescue with a pasta that seems simple but keeps surprising me. Crunchy garlic jumps out first, and a fine shower of Parmesan clings to every strand, making you stop mid bite.

It’s one of those Pasta Variations I keep tweaking, sometimes I call it a Garlic Butter Macaroni cousin even though it behaves like its own thing. It looks effortless on the plate, but somehow demands attention, there is this little bright twist that makes you curious.

Try it, you’ll get why it’s hard to quit after one forkful.

Ingredients

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Long noodles give carbs and comfort, fills you up, not much protein though
Adds rich, creamy fat and buttery flavor, makes sauce silky and indulgent
extra virgin gives fruity notes, healthier fats, good for heart in moderation
Sharp, pungent and savory, small protein, adds aromatic depth and mild heat
Bright, tangy acid, cuts richness and adds zing, vitamin C boost
Nutty, salty, adds umami and protein, melts into creamy coating on pasta
Fresh herb, light grassy notes, little nutrition, nice color and freshness
Optional heat, tiny kick that wakes the dish, no carbs or fat

Ingredient Quantities

12 oz (340 g) spaghetti or linguine

4 tablespoons (56 g) unsalted butter

2 tablespoons extra virgin olive oil

4 large garlic cloves, minced (about 2 tablespoons)

Zest of 1 lemon

Juice of 1 large lemon (about 2 to 3 tablespoons)

1 cup (100 g) freshly grated Parmesan cheese, plus extra for serving

About 3/4 to 1 cup reserved pasta cooking water

1/2 teaspoon red pepper flakes, optional

2 tablespoons fresh flat-leaf parsley, chopped

Kosher salt, for pasta water and seasoning (about 1 to 1 1/2 tablespoons for the boiling water)

Freshly ground black pepper, to taste

Optional: 1/4 cup heavy cream if you want a richer, creamier sauce

How to Make this

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1. Bring a large pot of water to a rolling boil, add about 1 to 1 1/2 tablespoons kosher salt, then drop in 12 oz (340 g) spaghetti or linguine and cook until just shy of al dente according to the package directions. Before you drain scoop out and reserve about 3/4 to 1 cup of the starchy pasta cooking water.

2. While the pasta cooks, heat 4 tablespoons (56 g) unsalted butter and 2 tablespoons extra virgin olive oil together in a large skillet over medium-low heat until the butter melts and foams.

3. Add 4 large garlic cloves, minced (about 2 tablespoons) and 1/2 teaspoon red pepper flakes if using, and sauté 30 to 60 seconds until fragrant but not browned. Stir in the zest of 1 lemon and cook 10 more seconds to wake up the oils.

4. Pour in the juice of 1 large lemon (about 2 to 3 tablespoons). If you want a richer sauce add 1/4 cup heavy cream now. Let the sauce come to a gentle simmer for 30 seconds so flavors marry.

5. Add the drained pasta to the skillet along with about 1/2 cup of the reserved pasta water. Toss or use tongs to combine and finish cooking the pasta in the sauce for 1 to 2 minutes so it absorbs flavor.

6. Remove the pan from the heat and immediately sprinkle in 1 cup (100 g) freshly grated Parmesan cheese, tossing vigorously so the cheese melts into a silky sauce. Add more reserved pasta water a tablespoon at a time if the sauce seems too thick or clumpy.

7. Stir in 2 tablespoons fresh flat leaf parsley, chopped. Taste and season with freshly ground black pepper and more kosher salt if needed.

8. Serve right away with extra grated Parmesan and a little extra lemon zest on top for brightness.

9. Tips and hacks: always grate Parmesan fresh for the creamiest emulsion, dont let the garlic brown or it will taste bitter, finish the pasta in the pan so the starch binds the sauce, and save a little pasta water to loosen the sauce later if it tightens up while plating.

Equipment Needed

1. Large pot (6 to 8 quart) for boiling the pasta
2. Colander or fine mesh strainer to drain the pasta
3. Large skillet (about 12 inch), stainless steel or nonstick works fine
4. Tongs for tossing and finishing the pasta in the sauce
5. Wooden spoon or heatproof silicone spatula for stirring
6. Microplane or lemon zester for the lemon zest
7. Box grater or fine grater for freshly grated Parmesan
8. Measuring spoons and a 1 cup liquid measuring cup
9. Small heatproof bowl or glass measuring cup to hold the reserved pasta water

FAQ

Q: Can I use a different pasta than spaghetti or linguine?

A: Yes, use any long pasta like fettuccine or bucatini, or even short shapes if you prefer. Cooking time varies so follow package directions and aim for al dente. Short pasta works great but you might need a bit more reserved pasta water to coat it.

Q: My sauce gets clumpy or grainy when I add the Parmesan, what did I do wrong?

A: Most likely the sauce was too hot or too dry. Take the pan off the heat, add a little warm reserved pasta water (start with 2 tablespoons) then stir in the cheese slowly. If you want extra silkiness, add the optional 1/4 cup heavy cream. Freshly grated Parmesan works way better than pre-grated, which can be powdery.

Q: How do I stop the garlic from burning and turning bitter?

A: Keep the oil and butter over medium-low heat, and add the garlic after the butter melts. Cook just until fragrant, about 30-60 seconds, dont let it brown. If you like, sauté the garlic in the olive oil first, then add butter so it’s less likely to burn.

Q: How much pasta water should I reserve and why?

A: Reserve about 3/4 to 1 cup of pasta water. The starchy water helps emulsify the butter, olive oil and cheese into a silky sauce, and it helps the sauce stick to the pasta. Add it a little at a time until you reach the texture you like.

Q: Can I make this ahead or freeze it?

A: You can make the components ahead but dont toss pasta with the sauce until serving. Keep cooked pasta and sauce separate in the fridge up to 2 days. Reheat gently in a skillet with a splash of pasta water, toss until coated. Freezing mixed pasta is not recommended, texture gets mushy.

Q: Want more protein or veggies, what pairs well?

A: Shrimp, grilled chicken, or sautéed mushrooms are perfect. Cook them separately and fold in at the end so they keep texture. Baby spinach or cherry tomatoes tossed in off heat add color and freshness, just fold them in last so they dont overcook.

Lemon Garlic Butter Pasta Recipe Substitutions and Variations

Spaghetti or linguine: swap with bucatini or fettuccine (same 12 oz). Bucatini holds the sauce in its hole, fettuccine gives a broader, silkier bite; gluten free pasta works too but watch cooking time.
Unsalted butter: for dairy free use the same amount extra virgin olive oil or use ghee 1:1 for a richer nutty flavor. if you use salted butter cut back on the added salt.
Parmesan cheese: use Pecorino Romano 1:1 for a sharper, saltier punch, or nutritional yeast about 1/3 to 1/2 cup for a vegan option (won’t be as melty or creamy).
Juice of 1 lemon: no lemon handy? use 1 to 2 tbsp white wine vinegar plus a bit of zest, or 2 tbsp lime juice; bottled lemon juice will work in a pinch but fresh tastes brighter.

Pro Tips

– Emulsify, don’t drown the sauce: add the cheese off the heat and toss vigorously with a few tablespoons of warm reserved pasta water. Add the water slowly, one tablespoon at a time, until the sauce is silky. If it looks grainy, warm it gently and keep tossing instead of dumping more cold water.

– Grate Parmesan fresh and fine: use a microplane or the smallest holes on a box grater so it melts quickly into the sauce. Pre-shredded or cold cheese will clump and make the sauce pasty.

– Control the garlic: cook garlic on low so it softens and perfumes the butter without browning, because browned garlic tastes bitter. If you want a sharper garlic kick, stir in a tiny bit of raw minced garlic at the end rather than cooking it longer.

– Balance the lemon gradually: add half the lemon juice, taste, then finish. The zest gives more aroma than extra juice, so reserve a little zest to sprinkle on top for a fresh pop. If the sauce gets too bright, a tablespoon of reserved pasta water or a splash of cream will calm it down.

Lemon Garlic Butter Pasta Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I put a twist on Lemon Garlic Butter Pasta with my Garlic Butter Macaroni recipe using a single pantry ingredient most people overlook.

Servings

servings

Calories

577

kcal

Equipment: 1. Large pot (6 to 8 quart) for boiling the pasta
2. Colander or fine mesh strainer to drain the pasta
3. Large skillet (about 12 inch), stainless steel or nonstick works fine
4. Tongs for tossing and finishing the pasta in the sauce
5. Wooden spoon or heatproof silicone spatula for stirring
6. Microplane or lemon zester for the lemon zest
7. Box grater or fine grater for freshly grated Parmesan
8. Measuring spoons and a 1 cup liquid measuring cup
9. Small heatproof bowl or glass measuring cup to hold the reserved pasta water

Ingredients

12 oz (340 g) spaghetti or linguine
4 tablespoons (56 g) unsalted butter
2 tablespoons extra virgin olive oil
4 large garlic cloves, minced (about 2 tablespoons)
Zest of 1 lemon
Juice of 1 large lemon (about 2 to 3 tablespoons)
1 cup (100 g) freshly grated Parmesan cheese, plus extra for serving
About 3/4 to 1 cup reserved pasta cooking water
1/2 teaspoon red pepper flakes, optional
2 tablespoons fresh flat-leaf parsley, chopped
Kosher salt, for pasta water and seasoning (about 1 to 1 1/2 tablespoons for the boiling water)
Freshly ground black pepper, to taste
Optional: 1/4 cup heavy cream if you want a richer, creamier sauce

Directions

Bring a large pot of water to a rolling boil, add about 1 to 1 1/2 tablespoons kosher salt, then drop in 12 oz (340 g) spaghetti or linguine and cook until just shy of al dente according to the package directions. Before you drain scoop out and reserve about 3/4 to 1 cup of the starchy pasta cooking water.
While the pasta cooks, heat 4 tablespoons (56 g) unsalted butter and 2 tablespoons extra virgin olive oil together in a large skillet over medium-low heat until the butter melts and foams.
Add 4 large garlic cloves, minced (about 2 tablespoons) and 1/2 teaspoon red pepper flakes if using, and sauté 30 to 60 seconds until fragrant but not browned. Stir in the zest of 1 lemon and cook 10 more seconds to wake up the oils.
Pour in the juice of 1 large lemon (about 2 to 3 tablespoons). If you want a richer sauce add 1/4 cup heavy cream now. Let the sauce come to a gentle simmer for 30 seconds so flavors marry.
Add the drained pasta to the skillet along with about 1/2 cup of the reserved pasta water. Toss or use tongs to combine and finish cooking the pasta in the sauce for 1 to 2 minutes so it absorbs flavor.
Remove the pan from the heat and immediately sprinkle in 1 cup (100 g) freshly grated Parmesan cheese, tossing vigorously so the cheese melts into a silky sauce. Add more reserved pasta water a tablespoon at a time if the sauce seems too thick or clumpy.
Stir in 2 tablespoons fresh flat leaf parsley, chopped. Taste and season with freshly ground black pepper and more kosher salt if needed.
Serve right away with extra grated Parmesan and a little extra lemon zest on top for brightness.
Tips and hacks: always grate Parmesan fresh for the creamiest emulsion, dont let the garlic brown or it will taste bitter, finish the pasta in the pan so the starch binds the sauce, and save a little pasta water to loosen the sauce later if it tightens up while plating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.