Lemon Butter Pasta Pasta Al Limone

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! Step 2:Before draining, reserve about ¼ cup of the starchy pasta water. Then drain the pasta and set it aside.

Simple ingredients. You’ll only need minimal effort and a few pantry staples, like pasta, butter, garlic, and lemon. Light pasta. The butter gives this recipe a rich texture, while the lemon gives it a bright and zesty flavor that keeps it light yet satisfying. Easy to customize. You can easily add protein of your choosing or additional veggies like carrots, broccoli, or bell pepper.

Step 5:Gradually add the reserved pasta water, a little at a time to make the sauce.

Stir the pasta right after adding it to boiling water to prevent it from sticking. Give it another stir halfway through cooking to ensure even cooking and texture. Zest your lemon before cutting it open for juicing. It’s much easier to zest a whole lemon than one that’s already been squeezed, and you’ll get more flavor from the zest this way. After adding the pasta water, give the sauce a moment to thicken as it combines with the butter and Parmesan. This extra minute helps the sauce cling better to the pasta and makes it extra silky. When mixing the pasta with the sauce, use tongs instead of a spoon. Tongs give you better control and help evenly distribute the sauce, ensuring every strand is coated without breaking the pasta.

🍴Storage and reheating suggestions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop for 5-8 minutes until warm. Add a splash of vegetable broth or milk to loosen the sauce. Transfer the pasta to serving bowls and garnish with extra Parmesan cheese and chopped fresh parsley. Serve immediately!