Quick Lemon Herb Pasta Recipe for Busy Nights

Welcome, Friends! I’m so glad you’re here today.

Let’s be honest—some nights, cooking dinner can feel like a bit too much. That’s why I love having a few simple, go-to recipes up my sleeve that are quick, comforting, and full of flavor. This easy lemon pasta with herbs is just that—on the table in the time it takes to boil the noodles!

Come along as I walk you through this light, fresh, and oh-so-satisfying recipe. It’s perfect for a family of four to six, and if you pair it with a fresh garden salad, you’ve got a beautiful, wholesome meal ready to enjoy.

Start by choosing your favorite pasta and getting that water on the stove. I like to use a bit less water than usual to let the starches really build up—that helps the sauce come together beautifully later on. When the pasta is almost at al dente, scoop out a cup of that lovely starchy water and set it aside. Then let the pasta finish cooking to just the right tenderness.

Here’s what you’ll need for this bright and flavorful pasta sauce:

Zest from four lemons—this should give you about 4 tablespoons. Add a bit more if you love a bold lemon flavor.

4 garlic cloves, finely minced.

1 cup of freshly grated Parmesan cheese.

Juice from those same four lemons.

8 tablespoons (that’s one stick) of butter.

1 pound (16 ounces) of your favorite pasta. I used a spaghetti made from seminole flour that I usually find at Aldi—it has a great texture for this dish.

And finally, a handful of chopped fresh herbs from the garden. I like to mix in basil, parsley, lemon verbena (for an extra lemony kick), or lemon thyme. Feel free to use whatever fresh herbs you have on hand—they all bring something lovely to the table.

In a large skillet, melt the butter over medium heat until it begins to foam. Once it’s nice and bubbly, turn the heat down to low and stir in the lemon zest and minced garlic. Let it cook gently for 1 to 2 minutes, just until everything smells wonderfully fragrant—don’t let the garlic brown. Then take the pan off the heat and set it aside while your pasta finishes cooking to al dente.

Here you can see the lemon zest and garlic added to the foaming butter.

Once the pasta is cooked to al dente, use tongs to transfer it directly into the skillet with the butter, garlic, and lemon zest. Add in that reserved cup of pasta water, and stir everything together over low heat. Let it simmer gently for a few minutes until the sauce begins to thicken and cling to the pasta—it’ll turn silky and fragrant, just right for serving.

Here you can see the sauce is coating the pasta.

Sprinkle in half of the Parmesan cheese and give everything a good toss to mix it well. The cheese will melt into the sauce, helping it become creamy and luscious—just the way we want it.

Next, pour in the fresh lemon juice and sprinkle in the rest of the Parmesan. Toss everything together until it’s fully combined. Keep tossing gently until the sauce turns smooth and glossy, coating the pasta beautifully. If the sauce feels a bit too thick, just add a splash more of the reserved pasta water to loosen it up.

Now it’s time to stir in your finely chopped herbs. I used about 1/3 cup, but feel free to add more if you’re feeling generous—next time I might go with 1/2 cup myself! The fresh herbs bring a bright, garden-fresh flavor that really elevates the dish. Give everything a final toss, season with salt and pepper to taste, and you’re ready to serve up a delicious, lemony pasta that’s full of flavor and freshness.

The sauce coats the pasta and doesn’t drip which is perfect for eating.

This simple pasta, paired with a glass of good red or white wine and a fresh side salad, is all you really need for a satisfying weeknight dinner. It’s so flavorful and easy, you might find yourself making it for company, too! If you’d like, you can serve a little extra Parmesan at the table—but honestly, it’s so good as is, you may not need it.

Thanks so much for joining me today for this quick and delicious recipe. I hope you enjoy making it as much as I do—whether it’s just for you or for the whole family. And the best part? It keeps beautifully in the fridge for a few days, making leftovers something to look forward to.

🍋 Easy Lemon Herb Pasta

Serves: 4–6 | Prep Time: 10 min | Cook Time: 15–20 min

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Ingredients:

• 1 lb (16 oz) pasta (spaghetti or your favorite)
• Zest of 4 lemons (about 4 tbsp)
• Juice of 4 lemons
• 4 garlic cloves, minced
• 8 tbsp (1 stick) butter
• 1 cup freshly grated Parmesan cheese, divided
• 1/3–1/2 cup finely chopped fresh herbs (basil, parsley, lemon verbena, lemon thyme)
• Salt and pepper, to taste
• 1 cup reserved pasta water

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Instructions:

1. Cook pasta in lightly salted water until just before al dente. Reserve 1 cup of pasta water, then cook to al dente and drain.
2. In a large skillet over medium heat, melt butter until foamy. Reduce heat to low, add lemon zest and garlic, and cook 1–2 minutes until fragrant. Remove from heat.
3. Using tongs, transfer pasta to the skillet. Add reserved pasta water and cook over low heat until sauce begins to thicken.
4. Add half the Parmesan and toss to combine.
5. Stir in lemon juice and remaining Parmesan. Toss until sauce is smooth. Add more pasta water if needed.
6. Stir in herbs, season with salt and pepper, and serve warm.

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Serving Suggestions: Pair with a side salad and a glass of red or white wine. Optional: more Parmesan for topping.

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