Lemon Garlic Pasta Recipe Recipe
This bright and zesty Lemon Pasta recipe is studded with garlic and shallots, lemon zest, red pepper flakes, and optional pecorino cheese. Easy to make in under 25 minutes. Vegan and gluten-free adaptable.
How to Make the Best Lemon Garlic Pasta Recipe
There’s something magical about a simple pasta dish that relies on bright, fresh flavors rather than heavy sauces. This lemon garlic pasta delivers a burst of citrus and aromatic garlic in every bite, making it the perfect weeknight dinner when you want something satisfying but not overwhelming. The combination of zesty lemon, fragrant garlic, and a hint of heat from red pepper flakes creates a beautifully balanced dish.
What makes this recipe so appealing is its simplicity and speed—you can have dinner on the table in just 25 minutes. The key is to not rush the garlic and shallots; let them turn golden and fragrant in the olive oil to build a flavorful base. Don’t forget to reserve some pasta water before draining, as that starchy liquid is essential for creating a silky sauce that clings to every strand of spaghetti.
Whether you’re cooking for a quick solo dinner or impressing guests with minimal effort, this lemon garlic pasta is incredibly versatile. Top it with freshly grated pecorino for richness, or keep it vegan by skipping the cheese entirely. A handful of fresh herbs at the end adds color and freshness that takes this humble dish to the next level.
Lemon Garlic Pasta Recipe
This bright and zesty Lemon Pasta recipe is studded with garlic and shallots, lemon zest, red pepper flakes, and optional pecorino cheese. Easy to make in under 25 minutes. Vegan and gluten-free adaptable.
Ingredients
Pasta
Instructions
Lemon Garlic Pasta
- Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions to al dente. Drain, reserving 1/2 to 3/4 cup of hot pasta water.
- While the pasta cooks, heat olive oil in a large sauté pan over medium-low heat. Add the shallots and garlic and cook, stirring until golden and fragrant. Add the chili flakes and half the lemon zest, and cook for one minute; turn off the heat until ready to combine.
- Add the pasta, pasta water, pecorino, and a squeeze of lemon juice and toss well. Season generously with salt and pepper to taste. Stir in most of the herbs, saving a few for garnish.
- Adjust lemon and salt to taste.
- Divide among bowls, and sprinkle with more lemon zest, herbs, and a sprinkling of cheese.
Notes
- For a vegan version, omit the pecorino cheese or use a vegan parmesan substitute.
- Use gluten-free pasta for a gluten-free adaptation.
- Reserve pasta water before draining—the starchy water helps create a silky sauce.
