20-Minute Pasta al Limone

This bright and creamy pasta al limone will make your whole family smile on busy weeknights! Anyone who loves fresh, zesty flavors will absolutely adore this dish, and the best part is it’s ready in just 20 minutes from start to finish.

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 20 minutes, Serves: 8 people.

Nutrition Profile: Sesame-Free, Nut-Free, Soy-Free, Vegetarian, Egg-Free.

Nutrition Facts (per serving): 251 Calories, 16g Fat, 21g Carbs, 9g Protein.

Ingredients You’ll Need

Whole-wheat spaghetti: You’ll need 1 pound of spaghetti or spaghettini. The whole wheat adds a nice nutty flavor and makes this dish a bit heartier!

Extra-virgin olive oil: Just 1/4 cup of good quality olive oil makes all the difference. This is where the magic starts, so don’t skip on quality here.

Fresh lemon zest: You’ll need 1 tablespoon of finely grated zest. Make sure to get just the yellow part – the white pith can be bitter!

Heavy cream: A 1/4 cup of cream makes this sauce silky and luxurious. You can use half-and-half if that’s what you have on hand.

Salt: Just 1 teaspoon to bring out all those amazing flavors.

Fresh lemon juice: You’ll need 2-4 tablespoons from 1-2 lemons. Start with less and add more to taste – every lemon is different!

Parmigiano-Reggiano cheese: Get 1 1/2 cups of freshly grated cheese (about 3 oz). Fresh grated makes such a difference compared to the pre-grated stuff!

Fresh herbs: You’ll need 1 tablespoon each of minced parsley and basil, plus 1 teaspoon of fresh mint. These herbs make the dish pop with freshness.

Ground pepper: Just add to taste at the end.

How to Make 20-Minute Pasta al Limone

Step 1: Bring a large pot of water to a rolling boil. Add your pasta and cook it according to the package directions until it’s al dente. Before you drain it, save 1 cup of that starchy pasta water – you’ll need it later! Drain the pasta and put it back in the pot.

Step 2: While your pasta cooks, grab a small saucepan and combine the olive oil and lemon zest. Cook this over low heat, stirring now and then, until you hear the zest start to sizzle gently – about 5 minutes. Stir in the cream and salt, then turn the heat up to medium. Keep stirring until the cream heats through and just starts to bubble, about 2 minutes.

Step 3: Now comes the fun part! Slowly whisk in 2 tablespoons of lemon juice, adding just 1 tablespoon at a time. Let it simmer until it thickens up nicely, about 1 minute. Taste it and add more lemon juice if you want it zestier. Take it off the heat and cover to keep warm.

Step 4: Add your beautiful lemon sauce and 1/2 cup of that reserved pasta water to your cooked pasta. Toss everything together gently. Now add 1 cup of the Parmigiano cheese, along with the basil, parsley, mint, and some pepper. Toss until the pasta is evenly coated, adding more pasta water if you need to loosen things up.

Step 5: Serve this gorgeous pasta topped with the remaining 1/2 cup of cheese. Everyone’s going to love this!

Easy and Quick Pasta al Limone Version

Want to make this even faster? You can skip the sauce-making step entirely! Just toss your hot, drained pasta with the olive oil, lemon zest, cream, salt, and lemon juice right in the pasta pot. Add your cheese and herbs, toss with some pasta water, and you’re done in 15 minutes flat!

Serving Ideas

This pasta is honestly perfect all by itself as a complete meal! If you want to add a little something extra, try serving it with a simple arugula salad dressed with olive oil and balsamic vinegar. Some crusty garlic bread on the side never hurts either!

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, add a splash of cream or milk and warm it gently in a pan over low heat, stirring frequently. The microwave works too – just use 30-second intervals and stir between each one.

Substitutions

No heavy cream? Half-and-half or even whole milk will work just fine! If you can’t find Parmigiano-Reggiano, regular Parmesan cheese is totally okay. You can swap the whole wheat pasta for regular pasta, or try it with linguine or angel hair instead of spaghetti.

Pro Tips

• Choose the right lemons: Look for large, firm lemons with bumpy, thick skin – they have the most zest and flavor!
• Don’t skip the pasta water: That starchy water is what makes the sauce cling perfectly to every strand of pasta.
• Grate your own cheese: Pre-grated cheese doesn’t melt as smoothly, so take the extra minute to grate it fresh.
• Taste as you go: Every lemon is different, so start with less juice and add more until it tastes just right to you.

FAQs

Can I make this ahead of time?

You bet! You can make the lemon cream sauce up to 2 days ahead and store it in the fridge. Just reheat it gently when you’re ready to toss with fresh pasta. The whole dish is best served right away though, since pasta can get a bit sticky when it sits.

What if I don’t have fresh herbs?

Sure, you can use dried herbs instead! Use about 1 teaspoon each of dried basil and parsley, and skip the mint if you don’t have it. The dish will still be delicious, just not quite as bright and fresh tasting.

Can I use regular lemons instead of Sorrento lemons?

Absolutely! While Sorrento lemons are amazing, any good quality lemon will work beautifully. Just look for ones that feel heavy for their size and have thick, bumpy skin for the best zest.

Is there a dairy-free version?

You can definitely try substituting the cream with cashew cream or coconut cream, and use a good dairy-free Parmesan substitute. It won’t taste exactly the same, but it’ll still be really tasty!

I hope you and your family love this pasta as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking, friend!