When it comes to comforting and flavorful pasta dishes, few options are as delightful as a creamy lemon pasta recipe. The brightness of the lemon pairs perfectly with the richness of the cream, creating a match made in heaven that’s sure to satisfy even the most discerning palates. And when you add some fresh herbs to the mix, the possibilities become endless! From classic combinations like lemon garlic butter and parmesan, to more adventurous pairings like lemon basil and grilled chicken, there’s something for everyone on this list of 18 creamy lemon pasta recipes with fresh herbs.
Lemon Garlic Butter Pasta with Parmesan
Brighten up your pasta dish with this refreshing Lemon Garlic Butter Pasta with Parmesan recipe. A perfect blend of citrusy lemon, savory garlic, and rich butter, paired with the salty goodness of Parmesan cheese.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 4 cloves garlic, minced
– 2 lemons, juiced (about 2 tbsp.)
– 4 tbsp. unsalted butter
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tbsp. of butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Pour in lemon juice and stir to combine with garlic. Bring mixture to a simmer and cook for 2-3 minutes or until slightly reduced.
4. Stir in remaining 2 tbsp. of butter until melted. Season with salt and pepper to taste.
5. Toss cooked pasta with the lemon-garlic butter sauce, then sprinkle Parmesan cheese on top. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 15-20 minutes
Creamy Lemon Ricotta Pasta with Spinach
This recipe combines the richness of ricotta cheese with the brightness of lemon and the earthiness of spinach, all wrapped up in a comforting pasta dish. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta of your choice
– 1 cup ricotta cheese
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tsp. olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add garlic and cook for 1 minute.
3. Stir in ricotta cheese until smooth. Bring to a simmer and let cook for 2-3 minutes or until slightly thickened.
4. Add lemon juice, spinach leaves, salt, and pepper. Stir until spinach is wilted.
5. Combine cooked pasta with the creamy sauce. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Basil Pasta with Grilled Chicken
Lemon Basil Pasta with Grilled Chicken: A Refreshing Twist on Classic Comfort Food!
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti, fettuccine)
– 1 lb boneless, skinless chicken breasts
– 2 lemons, juiced
– 1/4 cup olive oil
– 4 cups fresh basil leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper. Grill for 5-7 minutes per side, or until cooked through. Let rest.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, combine lemon juice, olive oil, and chopped basil. Bring to a simmer over medium heat.
4. Add cooked chicken to the skillet and toss with the lemon-basil mixture to coat.
5. Combine cooked pasta and chicken in the skillet. Toss to combine, ensuring pasta is well coated.
6. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Lemon Shrimp Scampi Pasta
A classic Italian-inspired dish that combines succulent shrimp with the brightness of lemon and the richness of garlic, all tossed with al dente pasta. This recipe is quick, easy, and perfect for a weeknight dinner.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute until fragrant.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove shrimp from the skillet. Stir in lemon juice and white wine (if using). Bring mixture to a simmer and cook for 1-2 minutes until slightly reduced.
5. Add reserved pasta water to the skillet, then add cooked pasta. Toss to combine, ensuring pasta is well coated with sauce.
6. Return shrimp to the skillet and toss to combine.
7. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Lemon Asparagus Pasta with Pine Nuts
This recipe combines the sweetness of asparagus, the tanginess of lemon, and the crunch of pine nuts to create a light and satisfying pasta dish perfect for spring.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 lb. fresh asparagus, trimmed
– 2 tbsp. olive oil
– 2 cloves garlic, minced
– 2 tbsp. freshly squeezed lemon juice
– 1/4 cup pine nuts
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add asparagus to the skillet and cook for 4-5 minutes or until tender.
4. Stir in lemon juice, pine nuts, salt, and pepper.
5. Combine cooked pasta and asparagus mixture. If needed, add some reserved pasta water to achieve a creamy consistency.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Dill Pasta with Smoked Salmon
A refreshing and flavorful pasta dish that combines the brightness of lemon and dill with the richness of smoked salmon.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 cups water
– 2 tbsp freshly chopped dill
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup olive oil
– 6 oz smoked salmon, flaked
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring the pasta to a boil in salted water. Cook for 8-10 minutes or until al dente.
2. In a large skillet, combine olive oil, lemon juice, and chopped dill. Heat over medium-low heat for 2-3 minutes or until fragrant.
3. Add flaked smoked salmon to the skillet and stir to combine. Season with salt and pepper to taste.
4. Once pasta is cooked, drain and add to the skillet with the salmon mixture. Toss to combine.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Pesto Pasta with Cherry Tomatoes
This recipe combines the richness of pesto with the sweetness of cherry tomatoes, all wrapped up in a zesty lemon sauce. Perfect for a quick and easy weeknight dinner or a light lunch.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1/2 cup freshly made pesto
– 1 lb. cherry tomatoes, halved
– 2 tbsp. freshly squeezed lemon juice
– 1 tsp. olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add cherry tomatoes and cook for 3-4 minutes or until they start to release their juices.
3. Stir in pesto and lemon juice. Cook for an additional minute.
4. Add cooked pasta to the skillet, tossing to combine with tomato and pesto mixture. If needed, add some reserved pasta water to achieve desired consistency.
5. Season with salt and pepper to taste. Top with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Caper Pasta with Grilled Zucchini
This refreshing summer pasta dish combines the brightness of lemon and capers with the smokiness of grilled zucchini, all wrapped up in a light and flavorful sauce.
Ingredients:
– 8 oz. spaghetti
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tbsp. olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tbsp. freshly squeezed lemon juice
– 1 tsp. Dijon mustard
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1/4 cup capers, rinsed and drained
Instructions:
1. Preheat grill or grill pan to medium-high heat. Brush zucchini slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, or until tender.
2. Cook spaghetti in boiling, salted water until al dente. Reserve 1 cup pasta water before draining.
3. In a large skillet, combine garlic, lemon juice, Dijon mustard, and reserved pasta water. Simmer over medium heat for 2-3 minutes.
4. Add cooked spaghetti to the skillet and toss with sauce. Stir in capers and parsley. Serve immediately.
Cooking Time: 20-25 minutes
Lemon Thyme Pasta with Roasted Garlic
Lemon Thyme Pasta with Roasted Garlic: A Bright and Savory Twist on Classic Pasta
This recipe combines the brightness of lemon zest, the subtlety of thyme, and the deep richness of roasted garlic to create a unique and delicious pasta dish.
Ingredients:
– 8 oz. pasta of your choice
– 3 cloves garlic
– 2 tbsp olive oil
– 1/4 cup freshly squeezed lemon juice
– 1 tsp dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic by placing it on a piece of aluminum foil, drizzling with olive oil, and folding the foil to create a packet. Bake for 30-40 minutes, or until the garlic is tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted garlic, lemon juice, thyme, salt, and pepper. Stir to combine.
5. Add cooked pasta to the skillet, tossing to coat with the garlic-lemon mixture.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Lemon Artichoke Pasta with Feta Cheese
This refreshing pasta dish combines the bright flavors of lemon, artichoke hearts, and feta cheese for a light and satisfying meal. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 8 oz. pasta of your choice
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped artichoke hearts, lemon juice, and a pinch of salt. Cook for an additional 2-3 minutes or until heated through.
4. Toss cooked pasta with the artichoke mixture and crumbled feta cheese. Season with pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Lemon Arugula Pasta with Toasted Almonds
Brighten up your mealtime with this refreshing and flavorful pasta dish, featuring the tanginess of lemon, the peppery bite of arugula, and the crunch of toasted almonds.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 cups arugula
– 2 lemons, juiced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup toasted almonds
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add arugula and cook, stirring frequently, until wilted (about 3-4 minutes). Season with salt and pepper to taste.
3. In a separate bowl, whisk together lemon juice and reserved pasta water. Pour the mixture over the cooked pasta, tossing to combine.
4. Stir in toasted almonds and Parmesan cheese (if using).
5. Serve immediately, garnished with additional arugula if desired.
Cooking Time: 15-20 minutes
Lemon Mushroom Pasta with White Wine Sauce
A bright and citrusy twist on classic pasta dishes, this recipe combines the earthy flavor of mushrooms with a tangy lemon sauce, all wrapped up in a rich white wine reduction. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz pasta of your choice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup white wine
– 1 tbsp butter
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, sauté mushrooms and garlic in butter until tender.
3. Add lemon juice, white wine, and thyme. Simmer for 5 minutes or until sauce has reduced slightly.
4. Toss cooked pasta with mushroom sauce. Season with salt and pepper to taste.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Lemon Crab Pasta with Fresh Tarragon
A bright and citrusy twist on classic pasta, this recipe combines succulent crab meat with the sweetness of fresh tarragon and a hint of lemon. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice (linguine or fettuccine work well)
– 1 lb jumbo lump crab meat
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup chopped fresh tarragon leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Stir in crab meat, lemon juice, and tarragon leaves. Cook for an additional 2-3 minutes or until heated through.
4. Combine cooked pasta, crab mixture, and reserved pasta water (if needed). Season with salt and pepper to taste.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Broccoli Pasta with Chili Flakes
A refreshing and spicy pasta dish that combines the brightness of lemon, the earthiness of broccoli, and the heat of chili flakes. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 8 oz. pasta of your choice
– 3 cups broccoli florets
– 2 lemons, juiced (about 2 tbsp)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 tsp chili flakes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add broccoli to the skillet and cook for 3-4 minutes or until tender.
4. Stir in lemon juice, chili flakes, salt, and pepper. Cook for an additional minute.
5. Toss cooked pasta with the broccoli mixture. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Orzo Pasta with Roasted Bell Peppers
Lemon Orzo Pasta with Roasted Bell Peppers: A vibrant and flavorful dish that combines the creamy texture of orzo pasta with the sweetness of roasted bell peppers, all tied together with a bright and tangy lemon sauce.
Ingredients:
– 8 oz orzo pasta
– 2 large bell peppers (any color), seeded and sliced into 1-inch pieces
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss bell peppers with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 30-35 minutes or until tender.
3. Cook orzo pasta according to package instructions.
4. In a large bowl, whisk together lemon juice and oregano. Add cooked pasta and toss to combine.
5. Add roasted bell peppers to the pasta mixture and toss gently.
6. Season with salt and pepper to taste. Top with Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Lemon Cilantro Pasta with Grilled Corn
This vibrant pasta dish combines the brightness of lemon and cilantro with the sweetness of grilled corn, making it a perfect summer meal.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 cups mixed greens (such as arugula, spinach, and basil)
– 1/4 cup freshly chopped cilantro
– 2 lemons, juiced (about 2 tbsp.)
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 ear of corn, grilled and sliced into 1-inch pieces
– Parmesan cheese, shaved or grated (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine mixed greens, chopped cilantro, lemon juice, and olive oil. Season with salt and pepper to taste.
3. Add the cooked pasta to the skillet and toss to combine with the green mixture.
4. Top the pasta with grilled corn and Parmesan cheese (if using).
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Lemon Mascarpone Pasta with Peas
Lemon Mascarpone Pasta with Peas: A bright and creamy pasta dish perfect for a light yet satisfying meal.
Ingredients:
– 8 oz. pasta of your choice (e.g., fettuccine, spaghetti)
– 2 cups fresh or frozen peas
– 1/4 cup mascarpone cheese
– 2 tbsp. unsalted butter
– 2 cloves garlic, minced
– 1/2 lemon, zested and juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Stir in mascarpone cheese until smooth. Add lemon zest and juice, whisking until combined.
4. Add peas to the saucepan and stir until thawed and heated through. Season with salt and pepper to taste.
5. Combine cooked pasta and pea mixture, adding some reserved pasta water if needed to achieve desired creaminess. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Lemon Rosemary Pasta with Sun-Dried Tomatoes
Brighten up your dinner table with this refreshing pasta dish, featuring the zesty combination of lemon, rosemary, and sun-dried tomatoes. This recipe is perfect for a quick weeknight meal or a light lunch.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh rosemary leaves, chopped
– 2 lemons, juiced
– 1/2 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped rosemary and cook for an additional minute, stirring frequently.
4. Stir in lemon juice and sun-dried tomatoes. Season with salt and pepper to taste.
5. Combine cooked pasta and skillet mixture. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Summary
Indulge in the bright and citrusy flavors of spring with these 18 creamy lemon pasta recipes, each featuring fresh herbs. From classic combinations like Lemon Garlic Butter Pasta with Parmesan to more adventurous pairings like Lemon Shrimp Scampi Pasta or Lemon Crab Pasta with Fresh Tarragon, there’s something for every taste. Discover how a squeeze of lemon can elevate your pasta game and add a burst of sunshine to any meal.
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