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Nuts and Twigs » Recipes » Main Courses

Lemon Pasta

Published: Mar 17, 2025 · Modified: Apr 8, 2025 by Regi Pearce · This post may contain affiliate links · 1 Comment

This Lemon Pasta is a light, refreshing vegan take on Italian pasta al limone. It's made with simple ingredients and easy to make in under 20 minutes, making it perfect for a quick weeknight dinner.

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There’s just something about lemony pasta that radiates summer vibes. It’s light, bright, and effortlessly refreshing.

This dish is my vegan take on Italian pasta al limone. It’s perfectly buttery and bursting with fresh citrus flavor, yet uses only a handful of ingredients, and it is ready in under 20 minutes.

Unlike some versions that use cream, I'm a fan of light pasta dishes, so I let vegan butter, parmesan, and starchy pasta water work their magic to create a lemony coating on every strand of pasta.

If you love simple pasta dishes you might also enjoy my Lemon Artichoke Pesto Pasta or Easy Vegan Mushroom and Leek Pasta. For another quick and flavorful option try this Vegan Vodka Sauce.

And if you have extra lemons on hand, try my Easy Lemon Pistachio Gremolata, a bright, zesty condiment that pairs perfectly with this dish!

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Variations
  • How To Make Lemon Pasta
  • Top Tips
  • Storage
  • Serving Suggestions
  • Recipe FAQS
  • More Summer Recipes
  • Lemon Pasta
  • Comments

Why You'll Love This Recipe

  • It's an easy weeknight meal or summer dinner ready in about 20 minutes.
  • It uses eight easy-to-find ingredients!
  • Great for beginner cooks. It’s nearly impossible to mess up because the ingredients play so well together that you can tweak the flavors to your heart’s content. 
  • Kids and adults love this dish.

Ingredients

ingredients for lemon pasta.

Pasta: Long, flat noodles like fettuccine, linguine, or vegan tagliatelle work best since they hold onto the sauce well. But any pasta shape you love will work.

Shallots: Shallots can be substituted with finely minced garlic or onions.

Parmesan: The best-tasting vegan parmesan, much like the traditional, comes from a wedge. I recommend grating the Violife wedge for the best flavor and avoiding the pre shredded for this dish.

Lemon Zest: Zest the lemons using a lemon zester or a vegetable peeler for larger pieces.

See the recipe card for quantities and a complete list of ingredients.

Variations

  • Add toasted pine nuts, Calabrian chilies, spicy chili oil, or red pepper flakes.
  • Swap basil for fresh parsley, mint, chives, or thyme for a different herbal note.
  • Add a spoonful of Pistachio Pesto or Vegan Sunflower Seed Pesto when serving for a herby upgrade.
  • Stir in sautéed spinach, kale, or arugula for an easy way to add greens.
  • Stir in capers or olives for a salty, briny contrast.

How To Make Lemon Pasta

Here are some quick visual instructions. Full instructions with exact ingredients will be in the recipe card below!

Step 1: Boil the pasta according to package directions. Reserve ¼ cup pasta water, then drain the pasta.

Step 2: Heat a large pan over medium heat, melt the vegan butter.

Step 3: Add the shallots to the pan to saute for a few minutes.

Step 4: Add the lemon zest and basil to the pan and saute for a few minutes.

Step 5: Add pasta water and the pasta to the pan.

adding lemon zest and parmesan to the pan.

Step 6: Add lemon juice, the rest of the lemon zest, and Parmesan.

Top Tips

  • This is a simple, light, bright pasta dish, but if you’re craving something saucier, just double the butter sauce or reduce pasta to 8 ounces. Either way, it’s going to be good.
  • Freshly squeezed lemon juice and zest are key to a bright, vibrant flavor. Bottled lemon juice just won’t cut it.
  • Since the pasta water helps create the sauce, it should be salty like the sea to enhance the overall flavor of the dish.
    For properly salted pasta water, use 1 to 1.5 tablespoons of salt per 4 quarts (16 cups) of water. This ensures the pasta is seasoned from the inside out and enhances the overall flavor of the dish. If using fine salt, stick to 1 tablespoon; if using kosher salt, go for 1.5 tablespoons.
  • Do not drain your pasta without reserving at least ¼ cup of starchy water. It helps the sauce cling to every single strand instead of just sliding off. The starch in the water emulsifies the sauce, making it silky, cohesive, and extra flavorful.

Storage

This dish is best enjoyed fresh for that bold citrus kick, but if you have leftovers, don’t worry, it still holds up!

Just keep in mind that the cold can mute the lemon flavor, so after reheating, give it a fresh squeeze of lemon to bring it back to life.

Store leftovers in an airtight container in the fridge for up to 2 days. When reheating on the stovetop, add a splash of water, olive oil, or vegan butter to revive the texture.

If you’re using the microwave, heat at 50% power in short bursts to prevent drying out. And for the freshest flavor? A final hit of lemon juice and zest brings back that burst of citrus flavor.

Serving Suggestions

  • Serve with Roasted Brussels Sprouts, Blistered Cherry Tomatoes, or sautéed spinach for a pop of color and extra nutrients.
  • Garlic bread or grilled sourdough is perfect for soaking up the lemony sauce.
  • Balance the pasta’s richness with a Mediterranean Cucumber Tomato Salad or Cucumber and Apple Salad for extra freshness.

Recipe FAQS

How much salt should I add to the pasta water?

For the best flavor, use 1 to 1.5 tablespoons of salt per 4 quarts (16 cups) of water. This ensures the pasta is properly seasoned and enhances the overall dish.

Can I make Lemon Pasta ahead of time?

This pasta is best served fresh, but you can refrigerate leftovers for up to 2 days. Reheat gently on the stove or microwave with a splash of water or olive oil to loosen the sauce.

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Got a minute? I'd love for you to comment and rate Lemon Pasta. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

bowl of lemon pasta with a fork twirling some linguini.

Lemon Pasta

Regi Pearce
This simple and zesty Lemon Pasta (Pasta al Limone) is a light, buttery recipe with fresh flavors. It’s the perfect balance of bright citrus and fragrant herbs making it an easy yet elegant dish for any night of the week.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course main course
Cuisine Italian, Vegan
Servings 4 Servings
Calories 503 kcal

Equipment

  • Microplane Zester

Ingredients
  

  • 12 ounces pasta like fettuccine, linguine, or vegan tagliatelle
  • 4 tablespoons vegan butter
  • 1 large shallot finely chopped; sub with garlic or onions
  • 1 tablespoon olive oil extra virgin plus extra for ganish
  • 3 tablespoons lemon zest zest of 3-4 large lemons
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons lemon juice juice of one large lemon
  • 1 cup vegan parmesan grated from a wedge*
  • fresh basil for garnish
  • salt and cracked black pepper to taste
Get Recipe Ingredients

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, following package instructions. Reserve ¼ cup pasta water, then drain (but do not rinse) the pasta.
  • Make the Sauce While Water Heats: Heat a large pan over medium heat, melt the vegan butter. Add the shallots and olive oil, sautéing until translucent (about 4 minutes).
  • Add Zest and Basil: Stir in half of the lemon zest and cook for 1 minute to release the citrus aroma. Add the basil and cook for one more minute.
  • Combine Pasta & Sauce: Stir the reserved pasta water into the butter mixture. Add the drained pasta and toss everything together until well coated.
  • Finish & Serve: Remove from heat and stir in the fresh lemon juice. Garnish with chopped basil, the remaining lemon zest, and vegan parmesan. Serve individual portions with salt and pepper if desired. Drizzle extra olive oil over the top, and serve immediately.

Video

Notes

*I recommend grating a wedge of vegan Parmesan cheese for best flavor.
Nutritional information is only an estimate.
Use fresh lemon juice and zest for the best flavor. Bottled juice won’t cut it.
Salt your pasta water well to enhance the sauce’s flavor. Aim for a salty sea taste. If salted well, you may not need to use salt for serving.
Use 1 to 1.5 tablespoon salt per 4 quarts of water, one tablespoon for fine salt, and 1.5 tablespoon for kosher salt.
Don't forget to keep the ¼ cup of pasta water before draining.
To make this recipe even quicker, start boiling the water before you begin the butter and shallot mixture. That way, by the time your pasta is perfectly al dente, it’s ready to dive straight into that pan of buttery goodness.
This pasta is best fresh for a bold citrus kick, as the cold mutes the flavor—but leftovers still hold up! Just add a squeeze of lemon and/or zest after reheating.

Nutrition

Calories: 503kcal | Carbohydrates: 66g | Protein: 16g | Fat: 19g | Saturated Fat: 6g | Sodium: 479mg | Fiber: 3g | Sugar: 3g | Calcium: 305mg | Iron: 1mg
Keywords 20 minute recipe, budget friendly, easy, kid friendly, summer
Tried this recipe?Please consider Leaving a Review!

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About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

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    Recipe Rating




  1. Regi Pearce says

    March 17, 2025 at 5:41 pm

    5 stars
    This is one of those recipes that tastes bright, light, and citrusy. The silky, clinging sauce hugs every single strand of pasta, thanks to that magical splash of starchy pasta water. The best part? It’s ridiculously easy. Like, “oops, I forgot to plan dinner” easy. Plus, it’s customizable.

    Reply

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Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

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