Delightful Lemon Pasta: A Zesty Treat for Your Taste Buds
This bright and zesty Lemon Pasta recipe combines the fresh flavors of garlic, shallots, lemon zest, and red pepper flakes, with an optional sprinkle of pecorino cheese. Whether you’re looking for a quick meal or a light vegetarian option, this dish is ready in under 25 minutes and can easily adapt to vegan and gluten-free diets.
Why You’ll Love This Lemon Pasta Recipe!
If you think pasta can’t brighten your day, think again! This dish bursts with sunny flavor from zesty lemons, enlivened by the richness of garlic and shallots. You can elevate your meal with the addition of sautéed asparagus, steamed broccoli, or even a perfectly cooked salmon or scallops. If you’re after a quick vegetarian delight, it’s delicious on its own. Sometimes, I like to toss in a handful of baby arugula for an extra twist of flavor. And let’s not forget about fresh peas, which add a delightful crunch!
Living in Southern California has its perks, especially around this time when farmers’ markets overflow with radiant citrus fruits. Honestly, that’s one of the reasons I escape south for the winter—citrus and sunshine, my two favorite things!
Lemon Pasta Ingredients
- Lemon: Both the zest and juice provide a lively, citrusy kick.
- Pasta: Spaghetti or linguine works best, but feel free to go for gluten-free options.
- Garlic and Shallot: These aromatics create a savory depth.
- Red Pepper Flakes: Add a pinch of these, or opt for Aleppo chili flakes if you prefer something different.
- Pecorino Cheese: Freshly grated provides beautiful creaminess; alternatively, Parmesan is an excellent substitute.
- Fresh Herbs: Choose from parsley, basil, or dill to brighten the dish further.
How to Make Lemon Pasta Recipe
Cook the Pasta
Begin by bringing a large pot of well-salted water to a boil. Cook the pasta according to the package instructions until al dente. Be sure to reserve about ½ to ¾ cup of the pasta water before draining.
Sauté the Aromatics
In a large skillet, heat a generous drizzle of olive oil over medium-low heat. Add the shallots and garlic, stirring until they are golden and fragrant. Stir in the chili flakes and half of the lemon zest, allowing it to simmer for a minute before removing from heat.
Assemble the Pasta
Transfer the drained pasta into the skillet. Add the reserved pasta water, grated pecorino cheese, and a squeeze of fresh lemon juice. Gently toss everything together until beautifully combined, letting the cheese melt and form a creamy sauce. Season generously with salt and pepper, then stir in most of the fresh herbs, keeping a sprinkle aside for garnishing later.
Taste and Adjust
Give your pasta a taste, adjusting the lemon and salt as necessary to suit your palate.
Serve It Up
Divide the lemon pasta among your favorite bowls, garnishing with more lemon zest, a sprinkle of herbs, and a touch more cheese if desired. Enjoy your delightful, sunny dish!
Variations
This base recipe is perfect for customization—feel free to enhance it with your favorite ingredients. For instance, try adding sautéed spinach, roasted cherry tomatoes, or grilled chicken. Just remember to adjust seasonings to match your preferences.
Storage
Leftovers can be stored in an airtight container in the fridge for up to four days. To reheat, simply warm in a skillet over medium heat until heated through.
Serving Suggestions
In addition to mixed veggies or proteins, this lemon pasta pairs beautifully with warm, crusty bread or a refreshing salad. Consider serving it alongside a Caprese salad, a hearty panzanella salad, or a colorful antipasto platter for a complete meal.
