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    Home » Pasta » Easy Lemon Pasta Recipe: Without Cream

    Easy Lemon Pasta Recipe: Without Cream

    March 1, 2022 Maria 41 Comments

    Jump to Recipe
    Lemon pasta in a white dish garnished with cheese and parsley.

    You only need 15 minutes to make this light and refreshing Italian Lemon Pasta recipe.  A flavorful and simple pasta dish that makes a great main or side dish.

    Lemon pasta in a white dish garnished with cheese and parsley.

    Jump to:
    • Introduction
    • Mise en place
    • Instructions
    • Tips
    • FAQ
    • Serving suggestions
    • Easy pasta recipes
    • Recipe inspiration
    • Recipe

    Introduction

    Are you looking for a quick and easy pasta recipe?

    If yes, this pasta with lemon is for you.

    Not only is it delicious on its own, but it also pairs perfectly with lemon garlic shrimp, pan-seared scallops or chicken spiedini.  

    The best part is that it can be made with just a few simple ingredients and is ready in under 15 minutes.

    You might be wondering how you can make a lemon pasta sauce without heavy cream. 

    There are two factors to this traditional Italian technique.

    The first is a combination of the pasta water with the cheese. The addition of starchy water emulsifies the oils of the cheese. If you are using homemade pasta, there is a higher starch concentration in the water.

    The second is the repetitive tossing of the pasta and shaking of the pan. Since the pasta continues to cook in the pan, tossing it creates friction that releases more starch. 

    Let me show you how this sauce clings wonderfully to the pasta.

    Pasta being combined with parsley and grated cheese in a pan.

    Mise en place

    Since we are preparing a fettuccine dish, we need to bring a large pot of salted water to a rolling boil.

    Garlic, lemons, parsley and cheese on a wooden board.

    While we wait, chop or sliver garlic (1-2 cloves) and parsley (½ cup).

    Since we are making lemon pasta, we need fresh lemons! Juice 2 lemons and the zest of one.

    You also need to grate approximately ½ cup of cheese, plus a little more for serving. Feel free to use pecorino romano or parmesan cheese.

    Instructions

    By this time, the water should be boiling.  

    Add the noodles, stir, and cook according to package directions until almost al dente. Feel free to use any long pasta shapes such as spaghetti, fettuccine, tagliatelle, bucatini, etc…

    While it is cooking, heat a large skillet over low heat. Add 6 tablespoons of good olive oil.

    Sauteed garlic and red pepper flakes in a sauce pan.

    Add the slivered garlic and a few pinches of red pepper flakes (if using).

    Saute for a couple of minutes. Do not let the garlic brown.

    A ladle of pasta water being added to a pan of pasta.

    When the pasta is almost al dente, drain and reserve about 1-2 cups of the pasta cooking liquid.

    Transfer it to the pan.

    Add about a ½-1 cup of pasta water and about 5 tablespoons of lemon juice.  

    Chopped Italian parsley and grated cheese added to a pan of pasta.

    Add the chopped fresh parsley and the grated cheese.

    Toss together while continuously shaking the pan. Continue to cook for 1-2  minutes until most of the liquid is absorbed. Note: If dry, add more pasta water and continue to toss until you reach your desired consistency. 

    Taste and if necessary, add a little more fresh lemon juice.

    According to your taste, don’t forget to season with kosher salt and freshly ground black pepper.

    Transfer your lemony pasta to a serving dish.

    Garnish the cooked pasta with lemon zest, grated cheese and fresh basil. The addition of lemon slices completes this easy lemon pasta recipe.

    Lemon pasta tossed with grated cheese in a pan.

    Tips

    • This recipe is great for any pasta that is long, rope-like in shape. Some examples include thin spaghetti, fettuccine, tagliatelle, and bucatini.
    • Using high-quality pasta results in a superior dish.
    • Add the pasta to the pan when it is almost al dente. It continues to cook in the pan with the lemon juice and the added water.
    • Some lemon varieties have more levels of acidity than others. Add the lemon juice gradually, taste and adjust.
    • Avoid using bottled lemon juice to make this creamy lemon pasta recipe. If you want the authentic Italian flavor, use only freshly squeezed lemons instead!
    • Tossing (continuously) the cooking liquid and the lemon juice with the cheese in the skillet creates a creamy lemon sauce. 
    • Avoid zesting the white pith of the lemon to prevent a bitter-tasting dish.
    • The addition of fresh herbs adds another layer of freshness.

    FAQ

    Can I use Meyer lemons? 

    Yes, but consider that Meyer lemons are less acidic and sweeter than regular lemons [source]. 

    How do you store leftovers?

    Once at room temperature, place it in an airtight container to prevent it from drying out. Refrigerate and use within 3 days for best quality!

    Serving suggestions

    A pan of sauteed lemon garlic shrimp.

    Lemon Garlic Shrimp

    Add some lemon garlic shrimp and transform this light and refreshing pasta al limone recipe into a quick and easy main course.

    GET RECIPE

    This lemon garlic pasta is also great with almost any salad – you’ll be surprised at how well the flavors pair! Some healthy options include this simple Italian salad or this easy-to-make arugula salad. 

    Easy pasta recipes

    If you’re looking for some new and easy pasta dishes to add to your rotation, you’ve come to the right place! These Italian pasta recipes have something for everyone, and they’re all so simple to make. So get your kitchen tools ready, and let’s get cooking! Buon Appetito!

    • Sauteed Broccoli and Cavatelli Recipe
    • Spaghetti Pasta Recipe
    • Pasta with Lentils Recipe
    • Easy Tortellini Recipe
    • Broccoli Rabe Orecchiette Recipe
    • Penne all’ Arrabbiata

    Are you looking for more? Be sure to visit the Pasta Category for more options.

    Lemon pasta garnished with grated cheese, fresh parsley and lemon zest.

    Recipe inspiration

    In what seems like a lifetime ago, my husband was co-owner of a small Italian restaurant. 

    Unfortunately, it did not stay open for long. 

    On a positive note, one of his partners, a professional chef from Italy, taught my husband how to make so many simple pasta dishes, including this linguine with lemon sauce recipe

    This main dish has been enjoyed by the whole family for decades. I especially love it when I pair it with my mom’s veal recipe. 

    Hope you like it as well!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    If this is your first time visiting, welcome! I would love to offer you my FREE weekly e-mail newsletter delivered straight to your inbox. When you subscribe, you will also receive a FREE DOWNLOAD that summarizes my top 10 tips on How to Cook Pasta. You can unsubscribe any time you want.

    ★★★★★ If you have made this lemon pasta dish aka pasta al limone, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A white dish of fettuccine, garnished with chopped parsley.

    Lemon Pasta Recipe

    You only need 15 minutes to make this light and refreshing Lemon Pasta recipe.  A flavorful and simple pasta dish that makes a great main or side dish.
    5 from 17 votes
    Print Save RecipeSaved! Pin Rate
    Course: Main
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6 servings
    Calories: 442kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 6 tablespoons olive oil
    • 1-2 garlic cloves slivered, or to taste
    • ⅛ teaspoon crushed red pepper flakes or more, optional
    • 1 pound long pasta 1 package (454 grams)
    • 1-2 cups reserved pasta water separated
    • ½ cup Italian flat-leaf parsley chopped fresh
    • 5-6 tablespoons lemon juice approximately 2 lemons
    • ½ cup pecorino romano cheese or parmesan cheese plus extra for serving
    • salt and pepper to taste
    • basil leaves to garnish
    • 1 tablespoon lemon zest approximately 1 lemon, to garnish

    Instructions

    • Bring a large pot of salted water to a rolling boil.
    • Add the pasta to the pot of boiling water, stir, and cook according to package directions until almost al dente. 
    • In a large skillet, over low heat, add olive oil.
    • Add the garlic and a few pinches of red pepper flakes, if using.
    • Saute, stirring occasionally, for approximately 3-4 minutes. Do not let the garlic brown.
    • When the pasta is almost al dente, drain and reserve about 1-2 cups of the cooking liquid.
    • Add the pasta to the pan.
    • Add about a ½-1 cup of pasta water and about 5 tablespoons of the lemon juice.  
    • Add the chopped parsley and the grated cheese.
    • Toss together while continuously shaking the pan. Continue to cook for 1-2  minutes until most of the liquid is absorbed.
      Note: If pasta is dry, add a little more pasta water.
    • Taste and if necessary, add a little more lemon juice.
    • Season with salt and pepper.
    • Transfer to a serving platter.
    • If desired garnish with more grated cheese. basil and lemon zest.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • This recipe is great for any pasta that is long, rope-like in shape. Some examples include thin spaghetti, fettuccine, tagliatelle, and bucatini.
    • Using high-quality pasta results in a superior dish.
    • Add the pasta to the pan when it is almost al dente. It continues to cook in the pan with the lemon juice and the added water.
    • Some lemon varieties have more levels of acidity than others. Add the lemon juice gradually, taste and adjust.
    • Avoid using bottled lemon juice to make this creamy lemon pasta recipe. If you want the authentic Italian flavor, use only freshly squeezed lemons instead!
    • Tossing (continuously) the cooking liquid and the lemon juice with the cheese in the skillet creates a creamy lemon sauce. 
    • Avoid zesting the white pith of the lemon to prevent a bitter-tasting dish.
    • The addition of fresh herbs adds another layer of freshness.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 442kcal | Carbohydrates: 58g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 109mg | Potassium: 216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 1mg
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    This post was originally published on March 27, 2020, and republished on March 1, 2022, with updated content. Thanks for sharing!

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    Filed Under: Main Dishes, Pasta

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Katharine Padulo

      January 24, 2021 at 4:59 pm

      5 stars
      This was delicious and a great accompaniment to roasted salmon and a broccoli/rabe stir fry, but I had trouble with the cheese clumping together; ideas? Hard to “keep shaking the pan” because I have a glass (magnetic induction) cooktop.

      Reply
      • Maria

        February 06, 2021 at 10:08 pm

        Thanks so much Katherine. Great comment. Make sure the cheese is finely grated and that it is added gradually to the pasta. The only other thing I can think of is that there was not enough pasta liquid… hope that helps. Re: induction cooktop You have another good point. What is important is to keep the pasta moving. You can lift the pan and toss it in the air or keep the pasta moving in the pan and just stir it around with tongs. Thanks again for taking the time to comment.

        Reply
    2. Hallie

      December 29, 2020 at 8:39 pm

      This is the best pasta ever!!! I had to adjust the recipe a little because I can’t have cheese, so instead I just put a little heavy cream in. And I didn’t have fresh parsley so I put in a bout a tbs of dried parsley. This was so delicious, light, and fresh! I made it 2 nights in a row. Also I’m 14, and this recipe was also very simple, easy, and fast. Thanks so much for this recipe!!

      Reply
      • Maria

        December 30, 2020 at 11:24 am

        You are such an inspiration Hallie! Thank you so much for sharing!

        Reply
    3. Isaiah Simmons

      November 11, 2020 at 2:11 am

      5 stars
      Made this for a date night and it came out great. Thank you so much!

      Reply
      • Maria

        November 11, 2020 at 9:39 pm

        Fantastic Isaiah! Thanks so much for taking the time to share, appreciate it.

        Reply
    4. Patti

      October 26, 2020 at 8:34 pm

      5 stars
      Comes together so beautifully, it’s almost like I can cook

      Reply
      • Maria

        October 27, 2020 at 9:26 pm

        How wonderful Patti! Isn’t Italian cooking so much fun!?!

        Reply
    5. Claire

      September 26, 2020 at 10:35 pm

      Is it possible to make this ahead of time? Does it all clump together over time, or would it be good if made a few hours in advance and then heated up? Asking for an event I am unofficially catering for a friend. Thank you!

      Reply
      • Maria

        September 27, 2020 at 5:04 pm

        Thanks for your interest Claire. This is one of those recipes that is best served right away. The pasta will keep absorbing the sauce if it sits too long and it will not have the same texture if reheated.

        Reply
    6. Mary Randall

      August 30, 2020 at 8:37 pm

      Can I use basil instead of parsley ? . Thanks 🙂

      Reply
      • Maria

        September 01, 2020 at 10:00 am

        Thanks for your interest Mary. I have never tried but I think the taste will still be great!

        Reply
    7. Paula

      July 29, 2020 at 11:24 am

      5 stars
      Tired after a day of working I couldn’t face much prep work and had lemons…. What a treat. Great, easy, and very tasty!

      Reply
      • Maria

        July 29, 2020 at 5:15 pm

        Thanks Paula! Thrilled to read you enjoyed this!

        Reply
    8. Debi

      July 12, 2020 at 9:26 am

      5 stars
      Absolutely fantastic! It was easy to adjust this for 1 serving without measuring. Adding the cheese while cooking and tossing made all the difference in texture and taste. How can something so simple be so flavorful?

      Reply
      • Maria

        July 12, 2020 at 12:29 pm

        Thanks so much for sharing Debi! I know, right! I guess it’s just the Italian way 😉

        Reply
    9. Kathie Briggs

      May 13, 2020 at 8:36 am

      5 stars
      Loved it. Served it with your seared scallops. I think it will make a lovely side dish with simple grilled chicken or shrimp. I will be making this often.

      Reply
      • Maria

        May 13, 2020 at 2:17 pm

        Thrilled to read this Kathie! Thanks so much for taking the time to share.

        Reply
    10. Louise Samson

      April 04, 2020 at 8:48 pm

      5 stars
      Another winner.
      I used linguine and followed instructions. Everything came out perfect.
      Might not have tried a lemon pasta dish had it not come from you.
      Thank you, Maria!

      Reply
      • Maria

        April 04, 2020 at 8:58 pm

        Thanks so much Lousie! It really is an interesting combination that just works!

        Reply
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