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–+ servings

Lemon Butter Garlic Pasta Sauce (Pasta al Limone)

This lemon butter garlic pasta sauce is the quickest, most delicious lunch to try on a busy day. Bursting with lemon flavour, this pasta al limone is also garlicky and naturally creamy at the same time!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Calories: 341
Ingredients Method Nutrition Notes

Ingredients
  

  • 300 g (10.5 oz) linguine or spaghetti
  • 1 tablespoon olive oil
  • 40 g (2 tablespoons) unsalted butter
  • 6 garlic cloves, finely sliced
  • 1/2 teaspoon red chilli flakes
  • Zest and juice of 1 lemon
  • 50 g (1/2 cup) grated Parmesan (or veggie hard Italian cheese)
  • A handful freshly chopped parsley
  • Salt and freshly ground black pepper to taste

Method
 

  1. Cook the pasta al dente in salted water according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
  2. Meanwhile, heat the olive oil in a large pan or Dutch oven and melt the butter in it over low-medium heat.
  3. Stir in the garlic and red chilli flakes and cook for 1-2 minutes until the garlic changes its colour, careful not to burn it.
  4. Transfer the cooked pasta to the pan and toss well with a pair of kitchen tongs to cover it in the butter sauce. Add a splash of pasta water if it looks too thick.
  5. Stir in the lemon zest and juice, then add the Parmesan and toss well to combine.
  6. Add the chopped parsley, season to taste and serve immediately, topped with additioanl grated cheese and lemon zest if you like.

Nutrition

Serving: 1gCalories: 341kcalCarbohydrates: 39gProtein: 11gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 32mgSodium: 314mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure your pasta sauce is perfectly creamy, reserve at least 1 cup of starchy pasta water before draining; add it gradually to achieve your desired consistency.
  • Cook the garlic over low heat to avoid burning; it should be golden and fragrant, not dark brown, to maintain a sweet flavor profile.
  • If you prefer a lighter option, substitute the unsalted butter with avocado oil or a plant-based margarine, but keep in mind this may alter the sauce's flavor slightly.
  • For leftovers, store the pasta in an airtight container in the fridge for up to three days; to reheat, add a splash of reserved pasta water and warm it gently on the stovetop for the best texture.
  • To save time, you can zest and juice the lemon while the pasta cooks, allowing the flavors to meld perfectly as you prepare the sauce.

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