This Lemon Parmesan Pasta Recipe is a quick and easy pasta recipe that makes the perfect back pocket recipe for busy weeknights. Ready in less than 15 minutes!
Can you believe that school starts back this week? I’m seriously in a state of denial. Our son, Sam, begins his senior year of high school and I’m feeling all of the feelings. Like every single one times ten. I’ve been getting myself ready by planning out all of the weeknight meals to make once school starts back so that I’m prepared, on my game, the bestest mama ever!
But you know what?
I know that there will come one night in the very near future when I just need to make something – and fast! And that, my friends is when I’m going to turn to this simple as can be Lemon Parmesan Pasta. It’s a no brainer.
Served with a side salad with balsamic vinaigrette dressing and I’m officially winning at life!
Lemon Parmesan Pasta Recipe
But friends, I can’t tell you a story. This pasta was borne out of desperation. We came home from a trip to find ourselves too exhausted to go to the grocery store so that I could make what I’d included on our meal plan for the week. I had to do something so I raided the refrigerator and pantry for something to fix for our supper.
My pantry staple of spaghetti coupled with parmesan cheese and lemons hanging out in my refrigerator and a general sprinkle of our Stone House Seasoning and supper was served.
How to Make Lemon Parmesan Pasta Recipe
Here’s how I make it.
Begin by cooking your favorite pasta according to the package instructions for al dente pasta. Once cooked, be sure to reserve 1/2 cup of the pasta water just in case you need it. And friends, you always need it with pasta. It helps to marry the pasta to whatever else is in the dish. It is the good stuff.
To the cooked pasta, you are going to add a generous amount of freshly grated Parmesan. I definitely prefer freshly grated, but if your refrigerator has something different that you prefer (package of grated Parm), use that! You’ll want to use 1/4 cup per serving of fresh Parmesan.
To the pasta and Parmesan, you are going to add lemon zest and lemon juice. You’ll want to use enough lemons to provide you with about 2 tablespoons of fresh lemon juice and 1 tablespoon of fresh lemon zest.
I love to use my Stone House Seasoning. It is a homemade blend of kosher salt, black pepper, and garlic in the perfect ratios, I think. It adds so much flavor in a snap!
Add all of the above to a serving bowl and stir to combine. Remember that pasta water you reserved? Add 1 tablespoon at a time and stir until well combined. You may not need all of it, just a bit to relax the Parmesan and bring all of the ingredients together.
Here’s my Lemon Parmesan Pasta Recipe. I hope you love it as much as I do.
Lemon Parmesan Pasta Recipe
- 8 ounces pasta, spaghetti, linguine, fettuccine recommended
- 2 large lemons, or enough to provide 2 tablespoons juice and 1 tablespoon fresh zest per serving
- 1 cup grated Parmesan cheese
- Stone House Seasoning, to taste
- Cook pasta according to package directions for al dente pasta. Drain and reserve 1/2 cup of the pasta water.
- To the pasta, add the zest and juice of the lemons. Then add the Parmesan cheese. Stir to combine. Add the pasta water 1 tablespoon at a time and stir together until well combined. You may not need all of the pasta water that has been reserved.
- Add Stone House Seasoning to taste and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.