Pioneer Woman Best Lemon Pasta

Pioneer Woman best lemon pasta is a quick one-pot dinner made with spaghetti, fresh lemon zest and parmesan, ready in 25 minutes. This easy weeknight lemon pasta fits Sunday dinner, spring lunches, summer cookouts and potluck nights, and it cooks in a single pot.

Stir the pasta often while it simmers, because the starch it releases is what turns the water into a silky sauce. Skip the stirring and the spaghetti sticks to the pot and the sauce never thickens.

The spaghetti cooks right in the garlic butter, so there is no draining and no heavy cream. The lemon stays bright because the zest and juice only go in after the pot comes off the heat.

Pioneer Woman Best Lemon Pasta

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

615

kcal

Starchy pasta water reduces into a glossy, creamy sauce that clings to every strand of spaghetti. Fresh basil and a bright lemon finish keep each bite light.

Ingredients

• 2 tbsp. olive oil
  

• 2 tbsp. unsalted butter
  

• 4 garlic cloves, thinly sliced
  

• 1/4 tsp. red pepper flakes
  

• 1 lb. uncooked spaghetti
  

• 2 tsp. kosher salt
  

• 1/2 c. grated parmesan cheese, plus more for serving
  

• 2 tbsp. fresh lemon zest
  

• 1/4 c. fresh lemon juice
  

• 1/4 c. chopped fresh basil, plus more for serving
  

• Freshly ground black pepper, for serving
  

Directions

• Bloom the garlic: Heat a large pot over medium heat, then add 2 tablespoons olive oil and 2 tablespoons unsalted butter. Once the butter foams, add 4 thinly sliced garlic cloves and 1/4 teaspoon red pepper flakes and cook for 1 minute until fragrant.
• Simmer the pasta: Add 1 pound uncooked spaghetti, 6 cups water and 2 teaspoons kosher salt, then bring everything to a simmer. Reduce the heat to medium-low and simmer for 8 to 10 minutes, stirring often, until the pasta is al dente.
• Add the lemon and cheese: Take the pot off the heat and stir in 1/2 cup grated parmesan, 2 tablespoons lemon zest, 1/4 cup lemon juice and 1/4 cup chopped basil. Keep stirring until the sauce coats the pasta evenly.
• Serve: Pile the pasta into bowls and top with more parmesan and basil. Finish with freshly ground black pepper.

Tools for this recipe

• Microplane zester grater, Zulay metal lemon squeezer, OXO 12-inch locking tongs, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta shape?

Linguine or fettuccine will work the same way as spaghetti. Short shapes like penne can also work, but check them a minute or two early since cooking times differ.

How do I keep the sauce from turning sticky or gummy?

Keep the pasta moving with frequent stirring while it simmers. Then serve it right away, since the sauce keeps thickening as it cools.

Can I make this ahead for a party?

It tastes best right out of the pot, because the sauce tightens as it sits. If you need to prep ahead, slice the garlic, zest the lemon and grate the cheese earlier in the day.

What if I don't have a pot big enough?

A deep, wide skillet or a Dutch oven works well. Just make sure the spaghetti is mostly submerged, and break it in half if it won't fit.

How do I make it less spicy for kids?

Leave out the red pepper flakes completely, since they are the only heat in the dish. The garlic, lemon and parmesan still give you plenty of flavor.