Lemon Garlic Parmesan Pasta

This Lemon Garlic Parmesan Pasta is a super easy dinner that’s ready in under 20 minutes! It’s one of my favorite last minute meals since I always have the ingredients on hand.  

This Lemon Garlic Parmesan Pasta is a super easy dinner that's ready in under 20 minutes! Get the recipe from SavorySimple.net

It doesn’t get any easier than this pasta. Right now that’s what I’m craving – simple comfort food that’s ready in minutes. What can I say, the holidays wore me out.

I don’t really buy into the January health craze. This is what I need right now.

Lemon, garlic and parmesan are like the holy trinity of comfort food. These three ingredients create a perfect harmony of flavors.

This dinner can be on the table in less than 20 minutes. What more can you ask for? Try serving it with a light white wine (I personally love sauvignon blanc).

A photo of lemon pasta with garlic and parmesan.

Recipe Notes:

  • You really want to use higher quality ingredients since the recipe is so basic. Freshly grated Parmigiano-Reggiano is worlds better than pre-grated parmesan cheese sold in the green tube.
  • You’ll never achieve the taste of freshly minced garlic if you try substituting garlic powder (even jarred minced garlic can have a strange aftertaste that you won’t want to chance adding to your dish).
  • You always want to use fresh squeezed lemon juice for this type of recipe. Always. Don’t use those squeeze bottles!
  • Pasta water is a magic trick with recipes such as this one. If you don’t use it (or are too sparing), you’ll find the final dish too dry and gummy. Adding hot pasta water helps bring the ingredients together for a perfectly blended dish.

Love pasta? Be sure to check out my Cheesy Spinach & Artichoke Pasta, Pasta with Cashew Truffle Cream Sauce, and Spaghetti with Parmesan, Pine Nuts and Brown Butter Sauce!

A photo of parmesan pasta with lemon and garlic.

Print Pin Recipe

Lemon Garlic Parmesan Pasta

5 from 5 votes
This Lemon Garlic Parmesan Pasta is a super easy dinner that's ready in under 20 minutes!
Course Main Course
Cuisine American, Italian
Prep Time 3 minutes
Cook Time 9 minutes
Total Time 12 minutes
Servings 8 (approximately)
Calories 245
Author Jennifer Farley


  • 16 ounces linguine (or pasta of your choice)
  • 1 cup reserved pasta water, see instructions
  • 2 teaspoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh squeezed lemon juice, plus more to taste if needed (approximately 1-2 lemons)
  • 1/2 cup fresh grated parmesan cheese, plus more for serving (see notes)
  • fresh ground black pepper
  • optional: chopped fresh parsley


  • Prepare the linguine according to package instructions, using well salted water. Before draining, reserve 1 cup of the pasta water and set aside.
  • While the pasta is cooking, heat the olive oil over medium low heat in a small pan. Add the minced garlic and cook for 1-2 minutes until fragrant. Remove from the heat.
  • In a large bowl, toss together the pasta, olive oil and garlic, lemon juice, parmesan cheese and 1/4 cup of the pasta water. Add additional pasta water as needed until the ingredients are easy to stir.
  • Divide into portions and top each serving with fresh ground pepper, extra parmesan cheese and, if using, chopped parsley.


This is a simple dish that begs for high quality ingredients. For best results, use freshly grated Parmigiano-Reggiano cheese, fresh squeezed lemon juice and a good quality olive oil. You'll be able to taste the difference! I love serving this dish with white wine (my preference is sauvignon blanc).


Calories: 245kcal | Carbohydrates: 43g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 103mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1% | Vitamin C: 2% | Calcium: 8.7% | Iron: 4.4%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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