This flavorful lemon spaghetti (pasta al limone) in a buttery rich garlic sauce is bright, summery, and tastes like you are on the Amalfi coast. Fall in love with my amazing 30-minute recipe for One Pot Lemon Butter Pasta tonight.
Why this Pasta al Limone Recipe is the Best: Unlike other recipes that add lemon to the sauce, my recipe calls for cooking the pasta in broth and lemon juice to infuse it with so much flavor you will be "wowed!"
I think of this as adult lemon butter noodles with parmesan. A nod to the classic kid favorite but with a citrus fruit adult twist. Like my recipe for Easy Cream Cheese Pasta, a pasta pot is all you need.
This was inspired by my recipe for Garlic Butters Sauce for Lobster Ravioli , both are decadent & great for special occasions. Ok, now we cook!
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Ingredients for Lemon Butter Pasta (Pasta al Limone)
Here are the few simple ingredients needed for this recipe. The basic items are budget-friendly - bonus!
This dish is made in the traditional way, without cream. You won't miss it - it's that amazing in its simplicity.
Here are the ingredients needed to make One Pot Lemon Butter Pasta.
- Spaghetti - the long thin pasta noodle is traditional.
- Lemons - fresh citrus for both the juice and the zest the rind for the best bold, tart, zesty, sour, & sweet flavors
- Chicken Broth - the spaghetti is simmered in flavor broth instead of boiling in plain water; vegetable or low-sodium versions work too.
- Garlic - thinly sliced fresh garlic is classic
- Olive Oil & Salted Butter - along with the starchy lemon broth this is what makes the sauce.
- Aromatics - fresh herbs like basil or flat leaf parsley and red pepper flakes for heat that pair well with the citrus.
- Parmesan Cheese - the final touch that is salty & pulls the dish together.
See the recipe card for quantities & full instructions.
How to Cook Pasta in Chicken Broth with Lemon
This is made all in one pot for easy cooking and quick clean up. It tastes gourmet but is fast enough to make on a busy weeknight. Which is a good thing because you will crave this all spring and summer when fresh lemons are in season.
Here are the easy steps for making Pasta al Limone:
- Cook Spaghetti in Lemon & Broth
- Top & Serve
1 - Cook Spaghetti in Lemon & Broth
I know it sounds weird to many that the pasta isn't boiled in a separate pot of water then added to some sauce. But trust me, once you try this method cooking pasta in broth, you will want to try more recipes like it.
To start, make sure you are using a pot or deep skillet with tall sides that is big enough to fit the spaghetti. You do not want to break the noodles to fit - Italians would faint at such a travesty - see below how wide a pot you need.
Begin by heating the olive oil in the pot over medium heat. Add the thinly sliced garlic and red pepper flakes.
Stir and cook just until the edges of the garlic starts to brown, 1-2 minutes. This infuses the oil with a ton of flavor that gets distributed into the pasta without needed a ton of chunks.
Deglaze the pan with the broth and lemon juice, stir to scrape up any bits. Bring the broth to a low simmering boil over medium-high heat.
Add the spaghetti to the pot and spread it out in a single layer as best you can. Use tongs to separate the dry pasta so it will not stick and allow it to submerge under the liquid.
Reduce the heat to low and simmer gently. Use tongs to stir every few minutes while cooking to ensure all the pasta is cooked and nothing is sticking together - it should look like this after a few minutes.
The pasta should take about 8-10 minutes. NOTE: add more broth (2 tablespoons at a time) if needed if it dries up too quickly & until the pasta is cooked - similar to how you adjust when making risotto.
Once the pasta is al dente and most of the liquid has been absorbed in the pasta it is almost ready. There should be a thick starchy "sauce" that has developed as seen here.
Add the lemon zest and salted butter at this time. As soon as the butter melts, turn the heat off the pasta.
2 - Top & Serve
At this point the kitchen will be filled with some amazing smells. Not all the liquid has been absorbed but instead is glossy and clinging to the spaghetti beautifully - neither too thick nor too thin as seen below.
Top with grated parmesan and the fresh herbs.
Toss to coat with tongs and notice the sauce thicken even more as the parmesan combines with the lemon garlic sauce.
Optional additional toppings include cracked black pepper, more chili flakes for a spicy version, and a final squeeze of lemon juice.
Serving, Storing and Reheating
Serve immediately with additional zest or parmesan if needed. Plate in individual pasta bowls or as a side dish with chicken, fish, or vegetables.
Store leftovers in the refrigerator for up to 5 days. This meatless pasta stores well and reheats easily on the stove. Melt a pat of butter in a skillet over medium heat and reheat the pasta until warm.
What to Serve with Lemon Butter Pasta : This goes great with a cup of another summer favorite, Cherry Tomato Soup. Or pair it with my Mediterranean Chopped Salad or some yummy Broccolini with Lemon & Parmesan.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - follow the recipe as written & make sure you cook the pasta in the broth and lemon liquid - this is very important.
- No need to boil the pasta or drain in a colander; one pot or large pan is all you need.
- Use real lemon juice and zest from fresh citrus for the BEST flavor that's tangy, acidic, & bold.
- While waiting for this to cook, shake yourself up a Lemon Drop Martini with Limoncello for the perfect Italian combo.
- Pasta al Limone has origins in Sicily, the Amalfi Coast and in Sorrento where lemons are like gold.
- Warning this is so good you will crave it and if you don't like lemons, sorry this isn't for you - try my recipe for Fried Eggs with Spaghetti instead.
FAQ
Though this is a meatless vegetarian recipe, you can easily add precooked meats and seafood to it. Diced leftover chicken, cooked shrimp, or leftover salmon all are fantastic additions.
Traditional Pasta al Limone is made dairy-free. In Southern Italy, cream is not used very often like it is in the Northern region.
One Pot Lemon Butter Pasta (Pasta al Limone)
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes
- 2 ½-3 cups chicken broth low-sodium or vegetable broth works too
- ½ cup lemon juice fresh- squeezed
- ½ pound spaghetti 8 ounces dry pasta
- 4 tablespoons salted butter
- 1 tablespoon lemon zest
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh Italian flat-leaf parsley and/or basil minced
- black pepper to taste
Instructions
- In a large pot or skillet with tall sides, heat the olive oil over medium heat.2 tablespoons olive oil
- Add the sliced garlic and red pepper flakes, stir and cook for 1 minute to make fragrant and activate the spices in the oil.4 cloves garlic, ½ teaspoon red pepper flakes
- Deglaze the pan with 2.5 cups of the broth and lemon juice, stir to scrape up any bits. Bring the broth to a low simmering boil over medium-high heat. NOTE: keep the additional half cup of broth to the side as it may be needed in the next step.½ cup lemon juice, 2 ½-3 cups chicken broth
- Add the spaghetti to the pot or pan, stir to get the liquid combined with the dry pasta so that the pasta separates - tongs works best for this. Reduce the heat to low and simmer gently until the pasta is al dente and most of the liquid has been absorbed in the pasta.Use tongs to stir every few minutes while cooking to ensure all the pasta is cooked and nothing is sticking together - the pasta should take about 8-10 minutes. NOTE: add more broth (2 tablespoons at a time) if needed if it dries up too quickly & until the pasta is cooked½ pound spaghetti
- Once the pasta is al dente and a starchy sauce has developed, add the butter to the pan. Stir and heat until melted and the silky sauce develops.4 tablespoons salted butter
- Turn off the heat and add the remaining ingredients. Use tongs to toss and coat the pasta with the buttery lemon sauce.1 tablespoon lemon zest, ¼ cup grated Parmesan cheese, 1 tablespoon fresh Italian flat-leaf parsley and/or basil, black pepper
- Serve in individual pasta bowls or plates, top with additional parmesan, black pepper, or fresh herbs like parsley & basil.
Notes
- Leftovers can be refrigerated for up to 5 days.
- To reheat, add a bit of butter to a skillet and reheat over medium heat.
- Use bottled lemon juice and omit the zest if you are in a pinch, it will not be as lemony.
- Use gluten-free pasta if needed for allergy or health reasons. This has not been tested but I have done it with other recipes and it requires more broth and a longer cooking time- adjust as needed.
Nutrition
More Spaghetti Recipes
Here are some similar dinner ideas that use spaghetti that your family will enjoy too:
Aliza Damm says
Cool blog.
Daryl Schriber says
Nice Post.
Luanna Siefert says
Great info.
Angela says
Thank you. I hope the recipe was yummy & you enjoyed it.
Robin says
Very tasty
Angela says
Glad you enjoyed it, thank you.