Spaghetti al Limone Recipe
- By Amy Dong
- Updated May. 28, 2026
I love this Spaghetti al Limone for its bright flavor and how easy it is to pull together. A handful of pantry staples turns into something that tastes restaurant-worthy. I love it for a quick and easy weeknight family dinner, but I also proudly serve it to guests.
In This Article
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Amy’s Notes
This Spaghetti al Limone is one of my absolute favorites when I want a comforting pasta dinner that tastes fresh and light. The creamy lemon sauce comes together so quickly, but honestly, it tastes like something you’d order at a great little neighborhood Italian restaurant. It’s earned a spot in my collection of best pasta dinner recipes.
- Fresh Lemon Flavor: Real lemon zest and juice give the pasta a clean, lively flavor, similar to this Lemon Chicken Orzo.
- Creamy but Light: A touch of cream and olive oil creates a silky sauce that feels rich without being too heavy.
- Simple Ingredients, Major Flavor: Spaghetti, garlic, lemon, Parmesan, and basil come together with simple pantry staples that deliver big flavor.
- Make it Your Own: It’s delicious as a meatless pasta or topped with shrimp or chicken, just like this Lemon Garlic Pasta.
Key Recipe Ingredients
- Spaghetti – I use a full pound of dry spaghetti for this recipe. It’s the perfect base for soaking up the lemony, creamy sauce. You can swap in linguine or fettuccine if that’s what you have.
- Garlic – Freshly minced garlic adds warmth and aroma that balances the bright citrus flavor.
- Heavy Cream – A small amount of cream gives the sauce a silky texture and softens the acidity of the lemon juice. Half-and-half can work in a pinch.
- Lemon Zest – Finely grated zest from about two lemons adds intense lemon flavor and fragrance.
- Lemon Juice – Freshly squeezed juice from two to three lemons brings brightness and tang to the dish. Bottled juice won’t give the same fresh taste.
- Parmesan Cheese – Finely grated Parmesan melts into the sauce for a salty, nutty finish. Always grate it fresh if you can—it makes a big difference.
- Fresh Basil – Shredded basil adds a fresh, herbal note that ties everything together. Parsley works well if you’re out of basil.
Substitutions And Variations
- Protein Options: I like to toss in cooked shrimp or grilled chicken when I want to make this a heartier meal. You can also add seared scallops or salmon for a seafood version.
- Pasta Swaps: Spaghetti works great, but linguine, fettuccine, or even angel hair all soak up the sauce beautifully. Use what you have on hand.
- Cheese Options: Parmesan is classic, but Pecorino Romano gives a sharper flavor. You can even mix the two for extra depth.
Step-By-Step Recipe Instructions
- Boil spaghetti in salted water until al dente. Properly cooked pasta gives the dish the best texture.
- Reserve pasta water and drain spaghetti without rinsing. The starchy water helps create a silky sauce.
- Sauté onion and garlic in olive oil until softened and fragrant. This builds the savory flavor base.
- Whisk in pasta water and cream, then simmer briefly. This creates a light, creamy sauce.
- Add cooked spaghetti back to the pot and toss to coat. Tossing while hot helps the sauce cling to the pasta.
- Stir in olive oil, lemon zest, lemon juice, Parmesan, and pepper. The lemon keeps the dish bright and fresh.
- Add more pasta water as needed and toss with basil. This loosens the sauce and adds fresh flavor.
- Serve warm with extra Parmesan on top. The cheese adds a savory finish to the lemony pasta.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Lemon Mixture: You can zest and juice the lemons up to two days in advance. Store both in separate airtight containers in the fridge so they’re ready to go when you start cooking.
- Cook Pasta Early: Boil the spaghetti a few hours ahead, drain, and toss lightly with olive oil to prevent sticking. Keep it covered in the fridge, then reheat gently in the sauce with a splash of warm pasta water.
- Make the Sauce Base: Sauté the onion and garlic, then stir in the cream and a bit of pasta water. Let it cool, cover, and refrigerate for up to a day. When ready to serve, warm it up, add the pasta, lemon juice, zest, and Parmesan, and toss until creamy.
- Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Freezing cooked pasta is not recommended, as it alters the texture.
Spaghetti al Limone Recipe
This Spaghetti al Limone Recipe is perfect anytime you want a taste of spring, regardless of the season. It's bright, cheery, and full of delicious flavors. Parmesan, garlic, and fresh basil add to the wonder of this easy (and healthy!) dish.
Ingredients
- 1 pound spaghetti, uncooked
- ¼ cup extra virgin olive oil
- 1 small onion, minced
- 3 cloves garlic, minced
- ¼ cup heavy cream
- 2 teaspoons lemon zest, finely grated, about 2 lemons
- ¼ cup lemon juice, freshly squeezed, about 2-3 lemons
- ½ cup Parmesan cheese, finely grated, plus more for garnish
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons fresh basil leaves, shredded
Instructions
- In a large Dutch oven or heavy pot, bring generously salted water to boil. Add spaghetti to boiling water and cook until al dente, according to package instructions.
- Reserve 2 cups pasta water. Drain the rest of water from pasta, but do not rinse. Set aside.
- Heat half of the olive oil in now empty pot until shimmering. Add onion and garlic, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Stir and cook 2 minutes.
- Whisk in 1 1/2 cups reserved pasta water and heavy cream into the pot. Bring to simmer and cook 2 minutes. Remove pot from heat and return pasta to pot. Stir until coated.
- Stir in rest of the olive oil, lemon zest, lemon juice, and Parmesan.
- Toss to coat, adding more of the reserved pasta water if needed to achieve desired consistency. Stir in fresh basil and season with additional kosher salt and pepper to taste.
- Serve warm, with freshly shaved Parmesan for garnish.
Notes
- Salt the pasta water generously. It seasons the spaghetti and helps build flavor from the start.
- Grate the Parmesan yourself. Freshly grated cheese melts smoothly and blends better into the sauce.
- Add the lemon juice off the heat. This keeps the sauce creamy and prevents the lemon from tasting harsh.
- Adjust the sauce consistency. Add a splash of pasta water at a time until it’s creamy but not runny.
- This recipe is part of our Healthy 30-Minute Dinner Recipes Collection.
- We love serving this spaghetti with some Pull-Apart Rolls or Easy Garlic Parmesan Knots.
Nutrition (per serving)
Calories: 436kcal | Carbohydrates: 59g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 142mg | Potassium: 222mg | Fiber: 3g | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 6mg | Calcium: 129mg | Iron: 1mg
What To Serve with Spaghetti al Limone
Italian Side Dishes
- This Spaghetti al Limone pairs beautifully with fresh, citrusy sides. We love serving it alongside the Caprese Pasta Salad for a colorful, tomato-and-basil complement.
- For something warm and hearty, try it with Greek Lemon Potatoes or a light 20-Minute Lemon Spinach Orzo Salad that keeps the lemon theme going. A spoonful of Basil ‘n Lemon Pesto on the side also adds a bright, herby touch.
Breads
- We love serving this Spaghetti al Limone with something warm and buttery on the side. Soft, golden Pull-Apart Rolls are classics that always go well.
- If you’re in the mood for something a little crispier, try Easy Garlic Parmesan Knots or a slice of Rosemary Garlic Bread for a rustic touch.
Desserts
- Keep the lemon love going with a slice of Lemon Olive Oil Cake or a few Lemony Butter Spritz Cookies for a sweet finish.
- If you’re in the mood for something extra special, try a spoonful of homemade Lemon Curd Recipe over Lemon Zucchini Bread – it’s the perfect way to wrap up a bright, cheerful meal.
Frequently Asked Questions
How can I make the sauce thicker or thinner?
If the sauce feels too thick, add a splash of the reserved pasta water until it loosens up. For a thicker sauce, let it simmer a minute longer before tossing with the pasta.
Can I use pre-grated Parmesan?
Freshly grated Parmesan melts more smoothly and gives the best flavor. Pre-grated or powdered versions can make the sauce grainy, so it’s worth grating your own.
Is this recipe kid-friendly?
Yes. The lemon flavor is bright but not overpowering, and the creamy sauce makes it appealing to most kids. You can always reduce the lemon juice slightly if they prefer a milder taste.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or cream to refresh the sauce.
More to Cook and Eat
- 15-Minute Spaghetti Aglio e Olio – Spaghetti Aglio e Olio uses only a handful of healthy, natural ingredients. It comes together quickly and tastes freshly delicious!
- Shrimp Scampi Pasta – This Skillet Shrimp Scampi Pasta is loaded with garlic, lemon, and basil. Plenty of succulent shrimp and parmesan are irresistible.
- Grilled Lemon Chicken – Made with minimal ingredients and cooked on the grill, grilled lemon chicken is a healthy recipe perfect for summer.
- Fresh Tomato Basil Pasta – This Fresh Tomato Basil Pasta is simply out of this world. It’s bright, light, summery, and scrumptious! Leftovers are amazing.