Pasta al Limone is one of my absolute favorite pasta dishes, the combination of creamy sauce that is lightened up with bright lemon flavor is truly a match made in heaven. I remember eating a massive plate in this in Capri a few years ago, and it’s one of the top 5 dishes of food I think about most often. Pasta al limone is a dish traditionally from southern italy (specifically the amalfi coast) which is an area famous for its lemons. The dish really showcases amalfi lemons by making them the star of the dish. I love how easy this delicious pasta dish is to make at home in under 30 minutes with a handful of basic ingredients.
Table of Contents
Why You Will Love This Creamy Lemon Pasta
- The lemon and the cream create the perfect balance for a rich and bright creamy sauce.
- This is quick and easy, with simple ingredients, and comes together in less than 30 minutes.
- Kid-friendly and whole family approved!
- No matter the time of year, its bright and fresh for summer and warm and cozy for winter.
- You can definitely customize this to be high-protein, low-carb, dairy-free, and gluten-free (see my suggestions below)
Ingredients You Will Need:
- Linguine: You can use any long pasta, like spaghetti, angel hair or bucatini and you can also make it gluten free or grain free by using your favorite pasta of choice.
- Pasta Water: Save some of the salted pasta cooking water to make the sauce extra creamy.
- Butter: The richness of the butter is perfect with the zest and the heavy cream. You can use salted or unsalted butter.
- Seasonings: Black pepper for mild spice and for garnish at the end, and then a pinch of salt is all you need.
- Fresh Lemons: The star of the show! The fresh lemon zest adds bright, aromatic oils with a slightly bitter edge, while the fresh lemon juice brings sharp, tangy acidity for a delicious layered lemony sauce.
- Heavy Cream: Gives the sauce its thick, luxurious, velvety texture and helps balance the sharp acidity of the lemon juice.
- Parmesan Cheese: An umami must to bring all the flavors together. I love to use freshly grated cheese.
Kitchen Tools You Will Need:
- Large Pot
- Colander (don’t throw all the water out though!)
- Large Skillet
- Zester
- Citrus Juicer
- Wooden Spoon
Pasta Water
Pasta water is liquid gold for creamy lemon pasta, so don’t skip it! The starchy pasta water helps naturally thicken the sauce, allowing it to cling beautifully to the noodles and enhancing the flavor and depth of the overall dish.
Keep some of that water for reheating leftovers to bring it back to its natural creamy state.
How to Make Creamy Lemon Pasta
- Bring a large pot of salted water to a boil. Add in the linguine and cook until al dente. Reserve 1 cup of pasta water before draining the pasta.
- In a large pan over medium-high heat, add the butter. Once melted, add the lemon zest and minced garlic. Cook for 2 minutes to release some of the flavor, then add the cream. Stir, then add the Parmesan cheese and the reserved pasta water. Stir vigorously until the cheese is melted into the sauce, making it smooth and creamy.
- Add the drained pasta to the pan and toss with tongs to ensure it’s well-coated in the sauce. Add one tablespoon of lemon juice and toss. Taste, and add an additional tablespoon of lemon juice if you prefer a tangier, lemony flavor.
- Serve and garnish portions with additional lemon zest, fresh black pepper and extra parm.
You can find full instructions in the recipe card below
How to Modify:
- Add fresh herbs, like fresh parsley, thyme, or rosemary. Garnish with fresh basil!
- If you like a little heat, add red pepper flakes. Start small and add to taste.
- Add freshly minced garlic or garlic powder!
- To add protein for a one-pan main course, I recommend chicken, shrimp or scallops as delicious options.
Dietary Customizations:
- Gluten Free: Make this gluten-free with your favorite gluten-free pasta or grain free pasta Banza is a great option for adding a protein boost.
- Dairy Free: Substitute the heavy cream with coconut cream or cashew cream or any dairy free unsweetened creamer of choice. Also leave out the parmesan or use a dairy free parmesan
Serving Suggestions:
This is amazing served with a fresh green salad. Try my favorite Tomato, Peach, and Burrata Salad or this delicious Farro, Arugula, Salami, and Almond Salad.
To serve this simple recipe as a side dish, it would be amazing alongside Chicken Puttenesca, Peppercorn Chicken, Air Fryer Tuna Steak, or Garlic and Herb Steak Bites.
And don’t forget a slice of crusty garlic bread!
Common Questions
You can make creamy lemon pasta in advance, but it’s one of those dishes that really shines fresh. If you do, I recommend tossing the cooked pasta in a bit of olive oil and storing it separately in an airtight container for a day in advance, and then preparing the creamy lemon sauce when you’re ready to serve it. Alternatively, you can prepare the whole dish a day or two in advance and be sure to reserve some pasta water to add to it when you reheat it, to bring back the silky sauce.
Store your leftovers in an airtight container for up to three days in the fridge. Reheat over medium heat in the skillet and add a splash of cream or vegetable broth to make it deliciously creamy again. You can also warm it in the microwave.
Absolutely! Use your favorite gluten-free pasta and use coconut cream and dairy-free Parmesan cheese. The results will be rich, creamy, and delicious!
Yes! For a one-pot full meal, I would recommend adding chicken (leftover chicken or rotisserie chicken are especially amazing), or add shrimp or scallops for all you seafood lovers out there.
More Pasta Recipes You Will Love:
- Truffle Mushroom Pasta
- Miso Cacio e Pepe Pasta
- Lemon Orzo with Shrimp, Feta and Spinach
- Ragu alla Bolognese
- Creamy Tomato Sauce with Zucchini Noodles
If you make this Creamy Lemon Pasta recipe let me know in the comments section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pasta al Limone (Creamy Lemon Pasta)
Ingredients
- 10 oz linguine
- 1 cup pasta water
- ¼ cup butter
- ¼ tsp black pepper + more for garnish
- ¼ tsp salt
- 4 tbsp lemon zest
- ½ cup cream
- ¾ cup finely grated parmesan cheese
- 1-2 tbsp lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add in the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta
- In a skillet on medium high heat add in the butter and once melted add 3 tbsp of lemon zest and the minced garlic. Cook for 2 minutes to release some of the flavor and then add in the cream. Stir and then add in the cream and parmesan cheese plus ½ cup of pasta water. Stir vigorously to melt the cheese into the sauce, keep stirring until the sauce is smooth and creamy.
- Add the cooked linguine to the pan and toss with tongs to ensure it’s well coated in the sauce. Start by adding in 1 tbsp of lemon juice and toss, taste and add an additional 1 tbsp of lemon juice if you prefer a tarter lemony flavor.
- Serve and garnish portions with additional lemon zest and fresh black pepper.
Tried This Recipe?
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