Easy Lemon Spaghetti
I’ve included some videos I found relevant and helpful. 😍

Lemon spaghetti is a tasty dish you can make in under 20 minutes. It’s light and fresh, perfect for a quick weeknight dinner. This easy recipe uses simple ingredients like lemon juice, olive oil, garlic, and Parmesan cheese to create a bright, zingy sauce that coats the pasta.

You’ll love how the tangy lemon flavor pairs with the salty Parmesan and fresh basil. The sauce comes together while the pasta cooks, so it’s super fast to prepare. Give this lemon spaghetti a try next time you want a quick and yummy meal!

Exact Ingredients List
Here’s what you’ll need to make this zesty lemon spaghetti:
- 8 ounces spaghetti
- 2 lemons, zested
- 1 clove garlic, crushed
- 1/2 cup lemon juice
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 cup Parmesan cheese
- 1/2 cup fresh basil, chopped
Make sure to measure your ingredients carefully. The balance of flavors in this dish is key!
For the best results, use fresh lemons for both the zest and juice. If you can’t find fresh basil, dried basil will work in a pinch, but reduce the amount to about 2 tablespoons.
Remember to have a colander ready for draining the pasta. You’ll also need a small mixing bowl to prepare the lemon sauce.
This recipe serves 3 people and takes just 13 minutes from start to finish. It’s perfect for a quick weeknight dinner!

Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook for about 8 minutes, until al dente.
While the pasta cooks, make the lemon sauce. Zest two lemons into a bowl. Add the crushed garlic, lemon juice, olive oil, salt, and pepper. Whisk everything together.
Once the pasta is done, drain it in a colander. Return the spaghetti to the pot.
Pour the lemon sauce over the hot pasta. Add the grated Parmesan cheese and 1/4 cup of chopped basil. Toss everything together until the noodles are well coated.
Divide the lemon spaghetti between 3 plates. Top each serving with some of the remaining fresh basil.
Serve your zesty lemon spaghetti right away while it’s still warm. The bright flavors and al dente texture are best enjoyed immediately.
For extra lemon flavor, you can add thin lemon slices as a garnish. A sprinkle of red pepper flakes gives a nice kick if you like some heat.

Possible Substitutes List
Can’t find all the ingredients for lemon spaghetti? No problem! Here are some easy swaps you can use:
- Pasta: Try linguine, fettuccine, or angel hair instead of spaghetti.
- Lemon juice: Use bottled lemon juice if fresh lemons aren’t available.
- Olive oil: Swap for vegetable oil or avocado oil.
- Garlic: Replace fresh garlic with 1/4 teaspoon garlic powder.
- Parmesan cheese: Pecorino Romano or Grana Padano work well too.
- Fresh basil: Use 2 tablespoons dried basil or fresh parsley.
No lemons for zesting? Mix in a pinch of lemon pepper seasoning for extra flavor.
Want to make it dairy-free? Skip the cheese and add nutritional yeast for a cheesy taste.
For a gluten-free version, use your favorite gluten-free pasta. The sauce works great with any type of noodle!
Remember, cooking is all about having fun and being creative. Feel free to play around with these substitutes to make the dish your own.
How To Make It Diabetes-Friendly
To make this lemon spaghetti recipe more diabetes-friendly, try these simple changes:
- Switch to whole wheat pasta
- Use less pasta (6 ounces instead of 8)
- Add more veggies
Whole wheat pasta has more fiber, which helps slow down sugar absorption. Using less pasta cuts back on carbs. Adding veggies boosts nutrition without many extra calories.
Try these veggie ideas:
- Sautéed zucchini
- Roasted cherry tomatoes
- Steamed broccoli florets
Mix 1-2 cups of cooked veggies into the pasta before adding the sauce. This adds volume and nutrients to your meal.
For the sauce, use 1/4 cup olive oil instead of 1/3 cup to reduce fat and calories. You can also cut the Parmesan cheese to 1/2 cup.
These tweaks lower the carbs and calories while keeping the bright lemon flavor you love. The extra veggies add color, crunch, and filling fiber to your plate.
Remember to watch your portion size. Aim for 1 cup of the pasta mixture per serving. Pair it with a side salad for a balanced meal that won’t spike your blood sugar.
Tips, Tricks & Storing
Make your lemon spaghetti even better with these handy tips:
• Use fresh lemons for the best flavor. Squeeze them by hand or with a citrus juicer.
• Cook the pasta until just al dente. It should have a slight bite to it.
• Save some pasta water before draining. Add a splash if the sauce needs thinning.
• Toss the hot pasta with the sauce right away. This helps it soak up all the lemony goodness.
Try these tasty variations:
- Add grilled chicken or shrimp for extra protein
- Mix in some roasted veggies like zucchini or cherry tomatoes
- Sprinkle with red pepper flakes for a spicy kick
To store leftovers, let the pasta cool completely. Place it in an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water if needed.
For meal prep, make extra sauce and store it separately. Cook fresh pasta when ready to eat. This keeps the noodles from getting soggy.