There’s something almost magical about lemons, isn’t there? They’ve got that zingy sunshine-in-a-bottle quality — like they just know how to brighten a dull day or a tired fridge. I remember the first time I made this pasta, I was halfway through a “what’s even in my cupboard” cleanout and came across two lemons and half a block of Parm. The rest, as they say, turned into dinner.
This lemon pasta isn’t fussy or frilly. It’s one of those gloriously simple meals that tastes like way more effort than it actually is. It’s silky, sharp, and gently buttery — think pasta al limone meets pantry raid. Best part? It comes together in one pot. No separate saucepan drama. Just pure, tangy comfort in a bowl.
Why You’ll Love It
- One pan. One pot. Zero mess. It practically cleans up after itself (okay, not really — but still).
- Lemon lovers, rejoice. Bright, zingy, fragrant — it sings with citrus.
- You can use whatever pasta you’ve got knocking around. Spaghetti, linguine, even fettuccine.
- Goes from cupboard to table in under 20 minutes. Really.
- It’s ridiculously adaptable. Add greens, beans, or leave it pure and simple.
- Leftovers reheat beautifully — though I rarely have any.
Ingredients
- 400g spaghetti or linguine
- 2 large unwaxed lemons
- 1 garlic clove, peeled and bashed (keep it whole)
- 100ml olive oil
- 1 tsp flaky sea salt
- 50g salted butter (or vegan butter)
- 40g Parmesan (or vegan alternative), grated
- Optional: ½ bunch of fresh basil, leaves picked and torn
How to Make It
Start with the pasta pan:
Chuck the dry pasta straight into a big saucepan. Grate in the zest of both lemons (don’t skip this, it’s where the flavour hides), add your bashed garlic clove, olive oil, and salt.
Boil it all together:
Pour in 1 litre of boiling water, slap on the lid, and bring it to a boil. Once bubbling, remove the lid and simmer for 8 minutes, giving it a good toss every 30 seconds with tongs so the pasta cooks evenly and gets coated in all that lemony oil.
In goes the juice:
After 8 minutes, squeeze in the juice of one of your zested lemons. Simmer for another 2 minutes with the lid off. That’s when the sauce starts turning creamy and silky and all kinds of dreamy.
Creamy finish:
Take the pan off the heat. Add the butter and half the cheese. Stir until glossy and the pasta soaks up the last bit of lemony water. Let it sit for 1–2 minutes — it’ll thicken just right.
Time to taste:
Try a bite. Want it more lemony? Squeeze the other half. Too sharp? A touch more butter fixes that. Tangle into bowls and finish with the rest of the cheese and torn basil (if using). Eat immediately. Preferably while still standing over the stove.
Common Mistakes and How to Dodge Them
Why did my pasta stick together?
You’ve got to stir it often. The oil helps, but regular tossing keeps things loose and silky.
Too sour?
Lemons vary. Start with one and add more at the end. You can always add, but you can’t take away (life rule, really).
Why’s it watery?
You might need to let it sit off heat a bit longer. The starch from the pasta thickens the sauce as it rests.
Can I skip the cheese?
Sure, but it adds richness. If going dairy-free, try a knob more butter or a vegan cheese with bite.
Storage and Reheating
- Fridge: Pop leftovers in an airtight container. Keeps for up to 3 days.
- Freezer: Wouldn’t recommend it — the sauce texture goes a bit weird.
- Microwave: Add a splash of water or olive oil and reheat gently, covered.
- Stovetop: Toss in a hot pan with a touch of water or broth. Good as new.
Frequently Asked Questions
Can I add greens?
Absolutely. Toss in spinach, kale, or peas during the last 2–3 minutes of cooking.
What if I only have bottled lemon juice?
It’ll work in a pinch, but it’s missing that fresh zest magic. Use fresh if you can.
Is this good cold?
Weirdly, yes. It eats like a lemony pasta salad the next day.
Can I add protein?
Grilled chicken, prawns, or white beans go brilliantly here. Just keep it simple — let the lemon shine.
Nutrition Facts (Per Serving)
- Calories: 520 kcal
- Fat: 24g
- Carbs: 60g
- Protein: 14g
- Sodium: 420mg
- Sugar: 2g
Jamie Oliver Lemon Pasta
Description
A zesty, glossy one-pan lemon pasta that tastes like sunshine and comes together in under 20 minutes.
Ingredients
Instructions
- Add pasta, lemon zest, garlic, oil, and salt to a saucepan.
- Pour in 1L boiling water. Cover, bring to boil, then simmer uncovered for 8 mins.
- Add juice of 1 lemon. Simmer 2 more mins.
- Take off heat, stir in butter and half the cheese.
- Let sit 1–2 mins until creamy. Taste and tweak lemon/salt as needed.
- Serve with extra cheese and basil.
Notes
- Stir the pasta regularly while it simmers so it doesn’t clump.
- Let it sit off the heat so the sauce thickens properly.
- Adjust the lemon to your liking at the end.
- Add greens or white beans for a bulked-up version.