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Lemon spaghetti plated with fresh chopped basil and lemon wedges on the side.
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5 from 20 votes

Lemon Spaghetti

Bright, fresh Lemon Spaghetti made with lemon juice, zest, basil, and Parmesan—no cream required. A silky, restaurant-worthy pasta ready in about 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: lemon spaghetti, Spaghetti
Servings: 8
Calories: 365kcal
Author: Erica Walker

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.
    Cooked spaghetti in a colander next to a measuring cup of reserved hot pasta water.
  • While pasta is cooking, zest and juice the lemons. You should get about 1/2 cup of lemon juice. If not, fill up the rest of the 1/2 cup with bottled lemon juice.
    Squeezed and zested lemons on a cutting board with bowl of lemon juice and zester.
  • In a small bowl, add lemon juice, olive oil, parmesan, salt, and pepper. Whisk until combined.
    Whisking lemon sauce in a glass bowl.
  • Toss spaghetti with the lemon sauce until it is evenly coated. Add lemon zest and basil.
    Bowl of cooked spaghetti pasta with fresh chopped basil and lemon zest.
  • Add the reserved pasta water a little at a time until the sauce clings to the pasta and thickens a little.
    Tossing lemon spaghetti ingredients together with hot pasta in a bowl.
  • Top with more fresh basil, lemon zest, parmesan, salt, and pepper. Serve hot.
    Lemon spaghetti plated with fresh chopped basil grated parmesan cheese and lemon wedges on the side.

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.

Nutrition

Serving: 1g | Calories: 365kcal | Carbohydrates: 45g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 318mg | Potassium: 172mg | Fiber: 3g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 1mg