This lemon pepper pasta is creamy, rich, and decadent. It’s also not as unhealthy as many other pasta dishes, yet it still maintains that same rich flavor. It’s perfect for any cheese lover who also loves a good lemon & pepper flavor!
a lighter pasta:
If you love a creamy Alfredo sauce but don’t want all the calories with it, this lemon pepper pasta is perfect for you.
We used light cream instead of heavy cream, as well as less butter and cheese. You’ll still get the rich flavor that you look for in a creamy pasta but it won’t be drenched in sauce.
If you want to be even healthier you can have lemon pepper pasta as a side dish instead of the main dish. For example, you can have salmon, broccoli, and a little bit of this pasta on the side.
Ingredients for lemon pepper pasta:
- Spaghetti
- Butter
- Fresh Lemon Juice
- Parmesan Cheese
- Black Pepper
- Salt
- Parsley
does it have to be fresh lemon juice?
Although there’s nothing like freshly squeezed lemon juice, we aren’t lemon juice snobs. If you don’t have a fresh lemon or you don’t have time to squeeze fresh lemons, you can use store-bought lemon juice.
If you do have fresh lemons it’s worth using them and here’s a great tool to make it easier. Just make sure to get rid of the pits so you don’t find them in your pasta!
What to serve with LEMON pepper pasta:
If you want a big bowl of this dish go for it! You don’t need a main or side as it’ll fill you up completely. If you want to add it to a meal, it’ll pair well with these salmon and rice bowls and these grilled mini zucchinis.
Just make sure that whatever you pair them with isn’t too oily or heavy because the pasta is pretty rich on its own. Something like Italian bread or garlic knots would go well with this dish too. And of course a glass of wine!
Lemon Pepper Pasta
Ingredients
- 1 box spaghetti
- 3/4 cup butter
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup parmesan cheese
- 1 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon parsley (optional)
Instructions
- Bring a big pot of salted water to a boil and add the pasta. Cook for around 10-12 minutes.
- Reserve a cup of pasta water and then drain the pasta.
- Transfer the pasta to another pot or baking dish.
- Add the freshly squeezed lemon juice and butter to the pasta and mix it until the butter is completely melted. (Add more butter and pasta water until you have the perfect consistency).
- Serve and top with more parmesan cheese and parsley if using.