Lemon Garlic Pasta

Lemon garlic pasta is made with simple ingredients and in less than 30 minutes. Choose your favorite noodle and make lemon garlic butter pasta!

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Fat 15 Carbs 37 Protein 8
Yield 4-6 1x


  • 8-oz. uncooked angel hair pasta
  • 3 tablespoons olive oil
  • ¼ large white onion, diced
  • ½ teaspoon salt, separated  
  • 1 head garlic, peeled and minced (not pressed)
  • ⅓ cup dry white wine
  • ½ cup starchy pasta water
  • ⅓ cup fresh lemon juice
  • 3 tablespoons salted butter 
  • ½ cup grated parmesan cheese
  • ½ teaspoon fresh cracked pepper 

Optional Garnish

  • 2 tablespoons chopped fresh parsley 
  • 2 slices fresh lemon 


  1. Bring a large pot of salted water to a boil and add the pasta to the water. Cook the pasta until al dente (5-7 minutes).
  2. Before straining the pasta, remove 1 cup of the pasta water from the pot and set it aside. 
  3. Strain the pasta, rinse with warm water and set aside. 
  4. Next, heat a large skillet over medium/high heat. Add olive oil. 
  5. When the olive oil is fragrant add the onion to the skillet and sprinkle with ⅛ teaspoon salt. Cook the onion for 2-3 minutes. 
  6. Add the garlic to the skillet and toss with the onion. Sauté the garlic for 1-2 minutes or until fragrant. 
  7. Deglaze the pan with the white wine. Toss the onion and garlic with the white wine. 
  8. Add the starchy water to the skillet and bring to a gentle boil. 
  9. Turn the heat to low and let the sauce reduce and thicken for 4-5 minutes. 
  10. Add the lemon juice to the skillet and simmer for 1-2 more minutes. 
  11. Lastly, Add the butter and remaining salt to the sauce and stir until the butter melts. 
  12. Add half of the pasta to the skillet and toss it with the sauce. Add the rest of the pasta to the skillet and toss until all the pasta is covered in sauce. 
  13. Top with grated parmesan cheese, cracked pepper, parsley, and fresh lemon.

Tips & Notes

  • We note to mince the garlic rather than to press it to try to avoid discoloration to the garlic. Sometimes when garlic and lemon juice are cooked down together the PH change can cause the garlic to turn blue or green. IT IS SAFE TO EAT THE GARLIC, just looks different. 
  • This recipe is supposed to be a light, fresh, and easy 30-minute meal. It has a light and lemony flavor. If you would like it to be saucier, add more starchy water. 
  • You are adding starchy salted pasta water, salted butter, and salt to this recipe so be cautious of how much salt you add. Perhaps wait to add the majority of the salt to your pasta until the end of the recipe.
  • Adding the butter at the end of the recipe makes the sauce glossy and thick. 
  • We highly recommend using freshly cracked pepper.
  • Please use fresh lemon juice rather than store bought lemon juice, the flavor will be best.

Nutrition Facts

Serving Size: 1/6 Calories: 322 Sugar: 1 Fat: 15 Carbohydrates: 37 Fiber: 1 Protein: 8
Author: Lee FunkeCategory: PastaMethod: StovetopCuisine: Italian

Keywords: lemon garlic pasta