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Lemon Spaghetti is the weeknight pasta I reach for when I want big flavor fast—silky, lemony sauce, fresh basil, and a shower of Parmesan that clings to every strand. It tastes fancy, but it comes together in the time it takes to boil the noodles.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Ever since I tried it first time I can’t get enough of it. Now I use this sauce on any pasta I make. I will NEVER look at another jar of Alfredo sauce again. It is THAT good!” – Mac
“My whole family loves this recipe! For our weekly extended family dinner I am adding lemon butter sautéed scallops and serving it with Cesar salad, garlic bread and white wine! Perfect for a large get together!” – Rebecca
“This is a great weeknight dinner recipe! My family LOVES this so much I never have leftovers!” – Nellie
Why I Love This Recipe
I’m obsessed with pretty much any pasta, but this one has a special place in my heart. Lemon + basil is total chef’s kiss—bright, fresh, and perfect for warm evenings. There’s no heavy cream, no simmering sauces; just pantry staples turned into something restaurant-worthy. If I whisk the sauce while the pasta cooks, dinner is literally ready in about 15 minutes.
I like to serve this dish with our copycat Olive Garden Salad or Salmon Caesar Salad and some Lemon Pepper Chicken or Baked Salmon. You can also serve it with a side of Breadtwists (Twisted Breadsticks) or Quick Garlic Bread.
🩷 Erica
Ingredients You’ll Need
- Spaghetti – Any long pasta works; shapes like farfalle or rotini grab the sauce beautifully.
- Lemons – You’ll use both zest and juice for max lemon flavor.
- Olive oil – Helps emulsify the sauce into a glossy coating.
- Parmesan cheese – Finely grated so it melts in; Pecorino also works.
- Salt & black pepper – Season to taste.
- Fresh basil – Adds a fresh, aromatic finish.
Ingredient Additions and Substitutions
- Pasta swaps: Use penne, rotini, or farfalle. Gluten-free spaghetti works well—just reserve extra pasta water.
- Cheese: Try Pecorino Romano for a saltier bite or add a spoon of mascarpone for extra creaminess.
- Herbs: No basil? Use flat-leaf parsley or a handful of baby arugula.
- Heat: A pinch of red pepper flakes balances the citrus.
- Protein: Toss in quick sautéed shrimp, diced chicken, or lemon-butter scallops.
- Veggies: Stir in steamed broccoli or asparagus, sautéed mushrooms or zucchini, artichoke hearts, spinach, or peas.
- Lemon juice note: Fresh is best, but it’s fine to top off the ½ cup with bottled if your lemons come up short.
How to Make Lemon Spaghetti
- Boil pasta: Cook spaghetti in well-salted water until al dente. Before draining, reserve 1 cup pasta water.
- Make the lemon sauce: Zest and juice the lemons (about ½ cup juice). In a bowl, whisk lemon juice, olive oil, Parmesan, salt, and pepper until slightly creamy.
- Toss: Add hot spaghetti to a large bowl or skillet, pour over the lemon sauce, and toss. Add zest and basil.
- Adjust: Splash in reserved pasta water, a little at a time, tossing until the sauce is silky and clings to the pasta. Taste and adjust salt, pepper, and lemon. Serve hot with extra Parmesan and basil.
Recipe Tips
- Zest first, then juice so you don’t fight slippery lemons.
- Salt your water like the sea: about 2 Tbsp kosher salt per 4 quarts water.
- Emulsify: Whisk the lemon, oil, and cheese before tossing with pasta for a creamy, not oily, finish.
- Pasta water = magic: The starch helps the sauce thicken and stick. Add gradually until glossy.
- Avoid bitterness: Don’t scrape the white pith when zesting, and don’t simmer the zest.
- Freshly grated cheese melts better than pre-shredded.
- Finish with basil at the end to keep it bright and aromatic.
Frequently Asked Questions
Fresh lemon gives the best flavor, but you can top off to ½ cup with bottled if needed. Keep the fresh zest—that’s key.
Add a splash more pasta water and Parmesan to balance. A tablespoon of butter mellows the acidity, too.
Yes—use your favorite GF spaghetti and reserve an extra ½ cup of pasta water to help the sauce emulsify.
You already are! The emulsion of olive oil, lemon, starchy water, and Parmesan makes a naturally creamy sauce. For extra richness, whisk in a spoon of mascarpone or butter off heat.
Quick pan-seared shrimp, grilled or rotisserie chicken, shrimp or scallops in lemon-butter are all fantastic.
Yes, but the sauce tightens when cold. Toss with a drizzle of olive oil and a squeeze of lemon before serving.
Make Ahead and Storage
- Prep ahead: Zest/juice lemons and grate cheese up to 2 days ahead. Store juice/zest separately, covered, in the fridge. Chop basil just before serving.
- Store: Refrigerate leftovers in an airtight container 3–4 days.
- Reheat: Add a splash of water or broth and warm gently on the stove, tossing until silky. Microwaving works in short bursts—stir between.
- Freeze: Not recommended (the sauce can separate).
More Pasta Recipes
- Authentic Fettuccine Alfredo
- Authentic Italian Spaghetti
- Buttered Noodles
- Spaghetti Casserole
- 35+ Quick and Easy To Follow Dinner Ideas
This Lemon Spaghetti is bright, simple, and unbelievably satisfying—proof that a few fresh ingredients can deliver big flavor fast. If you try it, I’d love to hear your spin! Leave a star rating and comment with your favorite add-ins or pairings. 🍋🍝
Lemon Spaghetti
Ingredients
- 16 ounces spaghetti
- 2 lemons
- 1/2 cup olive oil
- 1/2 cup grated parmesan cheese
- 3/4 teaspoon salt more to taste if needed
- ground black pepper to taste
- 1/4 cup chopped fresh basil
Instructions
- Cook spaghetti according to package directions. Reserve 1 cup of the pasta water and drain the rest from the spaghetti.
- While pasta is cooking, zest and juice the lemons. You should get about ½ cup of lemon juice. If not, fill up the rest of the ½ cup with bottled lemon juice.
- In a small bowl, add lemon juice, olive oil, parmesan, salt, and pepper. Whisk until combined.
- Toss spaghetti with the lemon sauce until it is evenly coated. Add lemon zest and basil.
- Add the reserved pasta water a little at a time until the sauce clings to the pasta and thickens a little.
- Top with more fresh basil, lemon zest, parmesan, salt, and pepper. Serve hot.
Notes
- Cook spaghetti al dente in well-salted water; reserve 1 cup pasta water.
- Sauce: lemon juice + olive oil + finely grated Parmesan + salt + pepper whisked to emulsify.
- Zest first, then juice; add zest + basil after tossing.
- Add pasta water gradually until the sauce is glossy and clings.
- Adjust to taste: more lemon for brightness, more Parmesan for savory balance.
- Optional add-ins: shrimp, chicken, scallops; broccoli, asparagus, mushrooms, zucchini, peas.
- Gluten-free: use GF pasta; keep extra pasta water for emulsifying.
- Finish & serve: top with extra Parmesan, basil, and cracked pepper.
- Storage: 3–4 days refrigerated; reheat with a splash of water/broth.
OMG, Absolutely delicious,gonna have this every week!
Thank you!
Made this tonight using whole wheat pasta, and added roasted chicken. We think it would be excellent…even company worthy…with shrimp or seared scallops.
Ever since I tried it first time I can’t get enough of it. Now I use this sauce on any pasta I make. I will NEVER look at another jar of Alfredo sauce again. It is THAT good!
So incredible. The lemon adds the perfect touch of brightness while the cheese rounds it all out. Super easy, and a perfect family night favorite! (Also so gonna try this with scallops)
My whole family loves this recipe! For our weekly extended family dinner I am adding lemon butter sautéed scallops and serving it with Cesar salad, garlic bread and white wine! Perfect for a large get together!
Great Recipe… I sautéed everything together before I put on spaghetti with very diced onion … and a little zested Lemon to… GREAT!!!! My 3 year old Granddaughter loved it to!!!!
Thank you for the 5-stars! I’m so glad you liked the recipe!
Yum who would of thought lemon and spaghetti! I added squash and zucchini , and a few tablespoons of sour cream, just to make it a little creamy!! SUPERB thanks 🙂
That sounds AMAZING! I’ll have to try that next time!
This is a great weeknight dinner recipe! My family LOVES this so much I never have leftovers!
I’m making this for the weekend, I bet everyone is going to devour it!
I just love simple pasta dishes like this! Perfection. 🙂
What a delicious version!! Love the lemon-y taste! This is perfect for picky eaters!
My family loved this lemon spaghetti! The kids requested it again for next week!
The whole family loved this! Definitely a keeper. And I love how quick and easy it was to make too!
Great recipe! Trying to cut down on meat during the week so I’m constantly looking for inspiration for mid week meals. This is perfect!
This recipe is super fresh-tasting and perfect for spring!! I love how easy it was to make too — and my whole family loved it!
love this clear and bright spaghetti! – great for a summer meal!
I love pasta, but do not always like a heavy meat based or tomato sauce. I quite often just have olive oil and garlic, but that is a rather one note dish. Your recipe really looks like it has layers of flavor and it is still light and fresh. Thank you. I will be making it this week.
Looks delicious! Love the lemon flavors in here. 🙂