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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.

Video

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