Lemon Spaghetti Recipe

A bright, creamy lemon spaghetti tossed with Parmesan and parsley for a quick weeknight meal.

Prep Time5

Cook Time15

Total Time20

Servings: 4 servings

1/2 pound spaghetti usually half a box
2 tablespoons olive oil
2 cloves garlic finely chopped
1/4 teaspoon crushed red pepper flakes
1 large lemon zested and juiced (approx. 1 tablespoon zest and 2 teaspoons juice)
1/3 cup heavy cream
1 cup grated Parmesan cheese divided
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
small handful parsley chopped

Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente according to package directions; reserve 1 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, heat a large deep skillet over low heat. Add the olive oil, chopped garlic, and crushed red pepper flakes and cook, stirring, for about 1 minute until fragrant but not browned.
Add 3/4 cup of the reserved pasta water, the lemon juice, and the heavy cream to the skillet. Increase heat to medium and bring to a gentle boil, stirring frequently, until the sauce thickens slightly, about 2–3 minutes.
Stir in the lemon zest and half of the grated Parmesan, then season the sauce with kosher salt and freshly ground black pepper to taste.
Add the drained spaghetti to the skillet, remove from the heat, and toss with tongs for 1–2 minutes so the pasta absorbs the sauce; add a splash of reserved pasta water if needed to loosen the sauce.
Transfer to serving bowls and top with the remaining Parmesan and chopped parsley, then serve immediately.