Lemon Pepper Pasta (with Homemade Sauce)
This easy lemon pepper pasta combines spaghetti, fresh lemon, garlic, and Parmesan for a lightly creamy, peppery dinner ready in 25 minutes.
Servings: 4
Calories: 538kcal
Ingredients
- 12 ounces spaghetti or linguine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon black pepper freshly cracked
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice freshly squeeshed
- 1 cup Parmesan cheese freshly grated
- ¼ teaspoon kosher salt or to taste
- 2 tablespoons parsley chopped
- ½ teaspoon red pepper flakes optional
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti or linguine until al dente according to the package instructions.
- Reserve ½ cup of pasta water before draining.
Make the lemon pepper mixture
- Heat the butter and olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant.
- Stir in the black pepper, lemon zest, lemon juice, and optional red pepper flakes. Cook for 1 minute.
Toss the pasta
- Add the cooked pasta and toss to coat. Reduce the heat to low. Add the reserved pasta water or whole milk a little at a time while tossing.
- Remove the skillet from the heat. Gradually sprinkle in the Parmesan, tossing until the sauce is smooth and coats the pasta.
Finish and serve
- Taste and add kosher salt as needed. Sprinkle with the chopped parsley and serve warm.
Notes
- Parmesan: Remove the skillet from the heat before adding freshly grated Parmesan. Sprinkle it in gradually while tossing to prevent clumping.
- Adjust the heat: For mild pasta, use 1 teaspoon black pepper. For medium heat, use 2 teaspoons. For extra heat, use 1 tablespoon black pepper plus ½ teaspoon red pepper flakes.
- Substitutions: Use whole milk instead of pasta water for a creamier sauce. Substitute 1 teaspoon lemon pepper seasoning for the black pepper and zest. Keep the lemon juice, then adjust the seasoning and salt to taste.
- Storage and reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat with a splash of water or milk.
Nutrition
Calories: 538kcal | Carbohydrates: 68g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 602mg | Potassium: 276mg | Fiber: 4g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 10mg | Calcium: 334mg | Iron: 2mg
