Some nights call for a dinner that looks like you tried way harder than you actually did. This Easy Lemon Parmesan Pasta is exactly that kind of recipe. It’s buttery, garlicky, lemony and has plenty of Parmesan, and topping it with the crispy garlic-parmesan breadcrumbs makes it feel special.
And the best part? It comes together in about 25 minutes with simple ingredients. 🍋✨ For Dean and me, it fits perfectly with our cook once, eat twice philosophy—dinner tonight and leftovers tomorrow!
For the Pasta
- 12 oz linguine or spaghetti
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, finely minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 cup freshly grated Parmesan cheese
- ¾ cup reserved pasta water, as needed
- Freshly ground black pepper, kosher salt to taste
- 2 tablespoons chopped fresh parsley
- Pinch of red pepper flakes, optional
For the Crispy Garlic-Parmesan Breadcrumbs
- 1 tablespoon butter
- ½ cup panko breadcrumbs
- 1 small garlic clove, finely minced
- 2 tablespoons freshly grated Parmesan
- 1 teaspoon finely grated lemon zest
1. Get that pasta going.
Bring a large pot of generously salted water to a boil and cook the pasta until al dente according to the package directions.
Before draining, scoop out about 1 cup of pasta water. Don’t forget this part! That starchy water is what helps turn the butter, Parmesan and lemon into a yummy sauce.
2. Make the crispy breadcrumbs.
While the pasta cooks, melt 1 tablespoon of butter in a small skillet over medium heat.
Add the panko and cook, stirring frequently, for about 2–3 minutes or until it starts turning golden.
Add the minced garlic and cook for another 30 seconds or so. Remove the skillet from the heat and stir in the Parmesan, lemon zest and a tiny pinch of salt. Transfer the breadcrumbs to a small bowl and set aside.
3. Start the lemon-garlic sauce.
In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-low heat.
Add the garlic and cook for about 30–60 seconds, just until fragrant. We want soft, delicious garlic—not browned garlic.
Stir in the lemon zest, lemon juice and red pepper flakes, if you’re using them.
4. Bring it all together.
Add the drained pasta directly to the skillet along with about ½ cup of the reserved pasta water. Toss everything together, then reduce the heat to low.
Add the Parmesan a little at a time while continuing to toss the pasta. Add another splash of pasta water as needed until the cheese melts into a smooth glossy sauce that lightly coats the pasta.
Remove the pasta from the heat and toss in the fresh parsley.
Place into shallow bowls and generously sprinkle with the crispy garlic-Parmesan breadcrumbs over the top. Finish with a little extra Parmesan, fresh lemon zest and parsley.
Lora’s Tips
Use freshly grated Parmesan. This is one of those recipes where it really does make a difference. Pre-shredded Parmesan doesn’t melt smoothly into the sauce.
Add the Parmesan over LOW heat. Too much heat can make Parmesan clump instead of melt.
Want to make it dinner-dinner? Add sliced grilled chicken, sautéed shrimp or salmon. A handful of baby spinach tossed into the skillet at the end would be delicious, too.
What I’d Serve With It
I can happily eat a bowl of this and call dinner DONE. 😂 But if you’re feeding a crowd, add a simple green salad and some warm crusty bread. The pasta is also a great side for a protein like grilled chicken, shrimp or salmon. And don’t skip the crispy breadcrumbs. They’re what take a very simple bowl of pasta and turn it into something you’ll want to make again.
Around here, I am all for recipes easy enough for Tuesday night, but yummy enough for company. ❤️
Warmly,
Lora
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