Lemon Pasta
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.
Equipment
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
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
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