Lemon Garlic Pasta Sauce
A creamy yet refreshing pasta dish made with garlic, lemon, and parmesan, this recipe comes together in just 25 minutes. It’s a high-fiber, protein-rich vegetarian meal that feels indulgent while staying light — perfect for quick weeknight dinners.
Equipment
- 1 Non-Stick Skillet
- 1 large pot
Ingredients
- 16 oz whole wheat spaghetti or regular
- 2 Tbsp olive oil
- 3 –4 tsp minced garlic
- ¼ tsp red pepper flakes
- 1 ½ tsp fine sea salt
- ¼ tsp ground black pepper
- ¼ cup fresh lemon juice
- ⅓ cup milk room temperature
- 2 Tbsp unsalted butter room temperature
- ½ cup grated parmesan cheese about 2 oz
- ¼ cup chopped parsley
- Zest of 1 lemon
Instructions
- Prepare and Organize Ingredients: Before you begin cooking, measure and prepare all ingredients so everything is ready to use. Mince the garlic, chop the parsley, zest the lemon, and squeeze out fresh lemon juice. Keep the butter and milk at room temperature so they incorporate smoothly into the sauce. Having everything prepped will make the cooking process stress-free and efficient.
- Boil the Pasta Water: Fill a large pot with water, about three-quarters full, and place it over high heat. Once the water begins to boil, add a generous handful of salt—this helps season the pasta from the inside.Allow the water to return to a rolling boil before adding the spaghetti.
- Cook the Spaghetti: Add the spaghetti to the pot, gently stirring to prevent the strands from sticking together. Cook for 7–9 minutes or until the pasta is al dente (tender but still firm to the bite). Before draining, carefully scoop out about 1 cup of the starchy pasta water and set it aside—this will help create a silky sauce later.
- Start the Flavor Base: While the pasta cooks, place a non-stick skillet over medium heat. Add olive oil and allow it to warm up. Once hot, stir in the minced garlic and red pepper flakes. Cook for 2–3 minutes, stirring frequently so the garlic softens without burning. The garlic should become fragrant and lightly golden, infusing the oil with deep flavor.
- Build the Creamy Sauce Foundation: Reduce the heat slightly, then whisk in sea salt, black pepper, freshly squeezed lemon juice, and milk. Allow the mixture to come to a gentle simmer. The milk will look thin at first, but as it heats, it blends beautifully with the lemon and garlic to form the foundation of the creamy sauce.
- Incorporate Butter and Parmesan: Once the mixture is gently bubbling, add the unsalted butter and half of the parmesan cheese (about ¼ cup). Stir continuously until both are completely melted and incorporated. This step thickens the sauce while adding a rich, silky texture and a nutty parmesan depth.
- Combine Pasta with Sauce: Using tongs or a slotted spoon, transfer the cooked spaghetti directly into the skillet with the sauce. This ensures the pasta carries some of its natural starch, which helps the sauce cling better. Slowly add about ½ cup reserved pasta water while tossing the spaghetti. The starch in the water helps the sauce emulsify, coating every strand evenly.
- Add Fresh Finishing Touches: Lower the heat to medium-low and stir in the chopped parsley, lemon zest, and the remaining parmesan. Continue tossing until the sauce slightly thickens and clings luxuriously to the pasta. If the sauce feels too thick, add a splash more pasta water; if too thin, let it simmer gently for another minute until perfect.
- Taste and Adjust: Before serving, taste the pasta and adjust seasoning as needed. You might add an extra pinch of salt for balance, a squeeze of lemon for brightness, or more pepper for heat. This ensures the flavors are perfectly balanced to your liking.
- Serve and Enjoy: Transfer the pasta to plates or bowls, making sure every serving gets plenty of the creamy sauce. Garnish with a little extra parsley, freshly cracked black pepper, or a sprinkle of parmesan if desired. Serve immediately while warm and creamy.
Notes
- Use freshly squeezed lemon juice for the brightest, most vibrant flavor—bottled juice won’t deliver the same freshness.
- Whole wheat spaghetti adds extra fiber and nutrients, but you can substitute with gluten-free pasta or regular spaghetti if preferred.
- Always reserve some pasta water before draining—the starchy water is essential for making a silky, restaurant-quality sauce.
- Letting butter and milk come to room temperature helps them blend smoothly into the sauce without curdling.
- Grate parmesan fresh from the block rather than pre-shredded—it melts better and enhances the sauce’s creaminess.
- To keep garlic from burning, cook it on medium heat and stir continuously. Burnt garlic will add bitterness.
- Adjust the spice level by increasing or reducing the red pepper flakes.
- Toss pasta directly in the skillet rather than pouring sauce over it—this ensures every strand is coated.
- If making ahead, slightly undercook the pasta so it won’t become mushy when reheated.
- This dish is vegetarian-friendly, but you can easily add shrimp, chicken, or chickpeas for extra protein.
