Name: Lemon Garlic Butter Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ½ pound ground beef; 1 medium onion, chopped; 1 cup chopped celery; ¾ cup chopped green bell pepper; 2 teaspoons Worcestershire sauce; 1 teaspoon salt (optional); ½ teaspoon dried basil; ¼ teaspoon black pepper; 2 cups uncooked medium egg noodles; 1 can (16 oz) kidney beans, rinsed and drained; 1 can (14.5 oz) stewed tomatoes; ¾ cup water; 1 beef bouillon cube

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A simple yet luxurious dish, this Lemon Garlic Butter Pasta brings together bright citrus notes, rich buttery flavor, and a hint of spice—all in under 20 minutes. With no cream involved, this vegetarian (and easily vegan) recipe is light, zesty, and deeply satisfying. It’s inspired by the classic Italian “Pasta al Limone,” but with a personal twist: garlic and chili flakes for a deeper, spicier flavor kick.

Why You’ll Love This Recipe

I love how effortlessly this dish comes together using ingredients I almost always have at home. It’s incredibly quick—perfect for weeknights or when I want something comforting without the heaviness of cream-based sauces. The lemon and garlic work beautifully together, and with the butter and parmesan, every strand of pasta is coated in creamy, zesty goodness. Plus, I can easily switch things up to make it vegan or gluten-free. Lemon Garlic Butter Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Long pasta (like spaghetti, linguine, fettuccine, or pappardelle)
Fresh lemons (for both zest and juice)
Salted butter (or dairy-free butter/olive oil for vegan version)
Garlic
Olive oil
Chili flakes (optional, but I like the subtle heat)
Freshly cracked black pepper
Grated parmesan cheese (or vegan parmesan)

Directions

I start by cooking the pasta in salted water until al dente. I make sure to reserve about a cup of that starchy pasta water before draining.
While the pasta boils, I heat olive oil and butter in a pan. Once hot, I sauté minced garlic, black pepper, lemon zest, and chili flakes until fragrant—just enough to infuse the fat with all that flavor.
I then add a bit of the reserved pasta water to the pan to help emulsify the sauce.
Next, I toss the cooked pasta directly into the sauce, mixing it thoroughly to coat every strand.
I squeeze in fresh lemon juice and sprinkle grated parmesan over the top, stirring everything together until it’s silky and well combined.
If the sauce feels too thick or sticky, I just splash in a little more pasta water until it’s just right.
I plate it hot, adding more parmesan and black pepper to taste.

Servings and timing

This recipe serves 2 to 3 people and takes about 15 to 20 minutes from start to finish. It’s ideal for a quick lunch or light dinner.

Variations

Vegan version: I swap out butter for olive oil or a plant-based butter and use vegan parmesan or nutritional yeast.
Gluten-free option: I use a gluten-free pasta variety like brown rice or chickpea pasta.
Creamier texture: Sometimes I add a splash of oat milk or almond milk to give the sauce more body without making it heavy.
Protein boost: I occasionally toss in pan-seared tofu or grilled mushrooms for a more filling meal.
Extra greens: A handful of spinach or arugula stirred in at the end adds color and nutrients.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. For reheating, I add a splash of water or a bit of olive oil in a skillet and warm the pasta over low heat, tossing until it’s smooth again. I try to avoid microwaving this dish, as it can dry out the sauce.

FAQs

How do I prevent the lemon from making the sauce too sour?

I balance the lemon juice with butter and parmesan, and I always taste as I go. Using fresh lemons also gives a brighter flavor that doesn’t overwhelm the dish.

Can I make this pasta ahead of time?

I prefer making it fresh, but if I must prep ahead, I cook the pasta and prep the sauce base, then toss everything together right before serving.

What’s the best type of pasta for this recipe?

I like using long, thin pasta like spaghetti or linguine because they hold the light sauce well and create a silky texture.

Can I skip the parmesan?

Yes, I sometimes make it without parmesan, especially for a vegan version. Nutritional yeast is a great substitute, or I just enjoy the lemon-garlic-butter flavor as is.

Is this dish kid-friendly?

Absolutely. I usually skip the chili flakes or add them later to my portion if I’m serving this to kids.

Conclusion

Lemon Garlic Butter Pasta is one of those go-to recipes I reach for when I want something quick, flavorful, and effortlessly elegant. It’s bright, buttery, and full of personality—perfect for solo dinners, casual dates, or whenever I just want to treat myself to something simple and delicious.