Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Pasta al Limone is a simple summer pasta that’s creamy, bright and deliciously lemony. The combination of butter, lemon zest and juice, heavy cream and pasta water, gives you an intensely craveable pasta recipe. Serve this with my Limoncello Tiramisu and an Aperol Spritz for the most delicious Italian dinner.
I’ve recently become obsessed with Italian food. I want to read about the different regions, and talk for hours about different pasta drying techniques. It’s become a recent fascination and this recipe is a by product of that.
I love everything from traditional, more authentic recipes like my Cannelloni, Pasta alla Nerano and Pistachio Pasta to even untraditional more American takes on recipes like my Tiramisu Pie and Calzone. All delicious!
Where is Pasta al Limone From?
Pasta al limone is a famous summer pasta dish that is actually made all over Italy. In my research, I was assuming I would find that its origins were going to be in the South of Italy, maybe Capri or Amalfi Coast, but in fact, it’s made all over. But it is made in abundance in the South during the summer months.
Ingredients You’ll Need to Make Pasta al Limone
- Lemons – I like using the zest and the juice.
- Heavy cream – This, along with the pasta water is going to give us a nice delicious sauce.
- Garlic – Flavor.
- Parmesan-Reggiano – You can use Pecorino Romano too.
- Good pasta – I love a good pasta. I chose a pasta shape called Malfaddine but use what you like!
For the rest of the ingredients, please see the recipe index card below!
How to Make Pasta al Limone
- In a medium pot filled with salted water, bring to a boil and add the pasta.
- In a medium to large skillet or saute pan, set over medium heat, add the butter. When the butter has melted, add the garlic, olive oil, lemon zest, lemon juice and a few pinches of salt.
- Remove about 1 cup of pasta water.
- Add the heavy cream and 1/2 cup of pasta water to the sauce. Cook it on a simmer for about 3 minutes. This will thicken the sauce.
- Using tongs, add in pasta, along with the cheese and mix vigorously for 1 minute. This will ensure an even coating of the sauce. You want a nice glossy sauce.
- Serve it up. You can garnish with black pepper or minced Italian parsley. And maybe even some lemon slices for added cuteness.
Tips and Tricks
- The biggest key to a good pasta sauce? Pasta water. It’s like the specialty ingredient that makes every sauce THAT much better. It’s glorious.
- Use the zest and juice. In this recipe, you really need the zest AND the juice. It adds such a punch of brightness to an otherwise overly fatty dish.
- Leftover lemons? If you have a bunch of leftover lemons, make my homemade limoncello!
Recipe FAQs
You can use half & half. If you use whole milk, the sauce will most likely break because of the added lemon juice. I would refrain from doing that. You could add all pasta water and let it cook down with the lemon juice and zest. It will obviously be less creamy but still be delicious.
It means “lemon-scented”!
I always like cooking it for 1 minute less than the directions on the package. I then cook it for 1-2 minutes in the sauce and I find it really adheres to the sauce best when it finishes cooking in the pan with the sauce.
More Cozy Recipes To Make
Quick and Easy
Summer Rosé Sangria
Dinner
Uni Cacio e Pepe
Dinner
Best Caesar Salad
Desserts
Mini Meringues with Lemon Curd
If you tried this Pasta al Limone Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pasta al Limone
Video
Ingredients
- Kosher salt
- 1/4 cup unsalted butter
- 2 garlic cloves, peeled and minced
- 3 tablespoons olive oil
- Zest from 2 lemons
- Juice from 2 lemons, (about 1/3 cup lemon juice)
- 16 ounces pasta of choice
- 1 cup heavy cream
- 1/2 cup pasta water
- 1/3 cup grated Parmesan-Reggiano , about 2 ounces
- Handful of Italian parsley, minced
Instructions
- Bring a pot of salted water to a boil.
- In large skillet, set over medium heat, add the butter. When melted, add the minced garlic, olive oil, lemon zest, lemon juice and a few pinches of salt. Turn off the heat and turn your attention to the pasta.
- Meanwhile, in the pot that’s boiling, add the pasta and cook it until about 1 minute under al dente. We’re going to cook it a bit longer in the pot with the sauce.
- Remove about 1 cup of pasta water. To the sauce, add the heavy cream and 1/2 cup of pasta water. Cook it on a simmer for about 3 minutes. This will thicken the sauce. Add the pasta, along with the cheese and mix vigorously for 1 minute. This will ensure an even coating of the sauce.
- Plate it up and top it with a sprinkling of Italian parsley or black pepper.
Notes
- The biggest key to a good pasta sauce? Pasta water. It’s like the specialty ingredient that makes every sauce THAT much better. It’s glorious.
- In this recipe, you really need the zest AND the juice. It adds such a punch of brightness to an otherwise overly fatty dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this every other week with some grilled shrimp. My three and one year old both love it! I add half and half instead of heavy cream, and still turns out beautiful. I add crushed red peppers and lots of freshly cracked peppers at the end!
Awww I love this. Thanks so much for sharing. This makes me so happy 🙂