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Overhead view of a homemade lemon spaghetti recipe dish with basil and parmesan on a white kitchen counter.

Lemon Spaghetti Recipe

A quick and vibrant Italian lemon spaghetti recipe made with fresh lemon juice, olive oil, garlic, and parmesan. Perfect for weeknights yet elegant enough for guests.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course, Pasta
Cuisine: Italian, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz spaghetti Bronze-cut preferred
  • 3 large lemons Use zest + juice
  • ½ cup extra virgin olive oil Use good quality
  • 4 cloves garlic Minced
  • 1 cup parmesan cheese Freshly grated
  • ½ cup pasta water Reserved from pot
  • salt & black pepper To taste
  • fresh basil leaves For garnish
Optional Add-ins
  • ¼ cup heavy cream For extra creamy sauce
  • red pepper flakes For spice
  • 2 tablespoon capers Adds briny flavor
  • ¼ cup toasted pine nuts For crunch

Equipment

  • 1 Large 8-quart pot For boiling pasta
  • 1 12-inch skillet Wide surface area for tossing pasta
  • 1 Microplane grater For fine lemon zest
  • 1 Kitchen tongs Toss spaghetti evenly
  • 1 Ladle For scooping pasta water
  • 1 Box or rotary grater Freshly grate parmesan
  • 1 Chef's knife For mincing garlic & herbs

Method
 

  1. Boil water with salt, zest and juice lemons, mince garlic, grate cheese, tear basil leaves.
  2. Cook spaghetti until al dente, reserve 1 cup pasta water, drain without rinsing.
  3. Heat olive oil, sauté garlic, add lemon juice + zest, whisk parmesan + pasta water until smooth.
  4. Add spaghetti to skillet, toss with sauce, add more pasta water as needed, season to taste.
  5. Garnish with basil and extra parmesan, serve hot.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.