Description
This Lemon Butter Garlic Pasta Sauce, also known as Pasta al Limone, is a simple yet flavorful Italian-inspired dish. It combines linguine or spaghetti with a luscious lemon-infused butter and garlic sauce, enhanced by red chili flakes, fresh parsley, and grated Parmesan cheese. Perfect for a quick 15-minute meal that’s fresh, tangy, and comforting.
Ingredients
Units
Scale
Pasta
- 300 g linguine or spaghetti
Sauce
- 1 tablespoon olive oil
- 40 g unsalted butter (2 tablespoons)
- 6 garlic cloves, finely sliced
- 1/2 teaspoon red chilli flakes
- Zest and juice of 1 lemon
- 50 g grated Parmesan or hard Italian vegetarian cheese (1/2 cup)
- A handful freshly chopped parsley
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to the package instructions until al dente. Reserve 1 to 2 cups of the pasta cooking water before draining the pasta.
- Prepare the Sauce Base: While the pasta cooks, heat the olive oil in a large pan or Dutch oven over low-medium heat. Add the butter and let it melt gently without browning.
- Cook the Garlic and Chili: Add the finely sliced garlic and red chili flakes to the melted butter and olive oil. Cook for 1 to 2 minutes until the garlic becomes fragrant and changes to a light golden color, being careful not to burn it.
- Toss Pasta with Sauce: Transfer the drained pasta directly into the pan with the garlic butter sauce. Using kitchen tongs, toss the pasta thoroughly to coat it evenly. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it.
- Add Lemon and Cheese: Stir in the lemon zest and lemon juice, then add the grated Parmesan cheese. Toss again well to combine all flavors and melt the cheese slightly for a creamy texture.
- Finish and Serve: Add the freshly chopped parsley and season with salt and freshly ground black pepper to taste. Serve immediately, optionally topped with additional grated Parmesan and extra lemon zest for garnish.
Notes
- For a vegan option, substitute the butter and Parmesan cheese with plant-based alternatives.
- Reserve pasta water is important to adjust the sauce consistency; add gradually to reach desired creaminess.
- Use fresh lemon zest and juice for the brightest flavor.
- Be careful not to burn the garlic as it will turn bitter.
- This sauce works best with linguine or spaghetti but can be adapted to other long pasta shapes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg
