Mom's Best Recipes
Recipe

Weeknight-Friendly Lemon Pasta

A bright, herbal, nutty lemon pasta that tastes fancy but cooks in about 20 minutes. One pan sauce, one pot noodles, zero drama.

Author By Matt Campbell
4.8
A bowl of lemon herb pasta topped with toasted pine nuts, grated Parmesan, and fresh basil on a wooden table
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Some nights you want a meal that feels like you tried, without actually trying that hard. This lemon pasta is my answer to that exact mood. It is bright and a little tangy, loaded with herbs, and finished with toasted nuts for that crunchy, buttery hit that makes each bite feel like a reward.

The best part is how it comes together: pasta water turns into sauce, lemon wakes everything up, and olive oil does what olive oil does best: builds body and gloss. If you have about 25 minutes and a pot, you have dinner.

A close-up photo of lemon zest being grated over a cutting board with fresh parsley and basil nearby

Why It Works

  • Bright, balanced flavor: Lemon zest for aroma, lemon juice for pop, and Parmesan for savory depth.
  • Herby but not fussy: Use what you have. Parsley and basil are classic, but this recipe is flexible.
  • Nutty crunch that matters: Toasted pine nuts or walnuts add texture and a toasty, almost buttery finish.
  • Weeknight technique: Starchy pasta water emulsifies with olive oil (and then cheese) into a glossy sauce that clings.

Pairs Well With

Storage Tips

Fridge: Store in an airtight container for up to 3 days. This pasta is best on day one, but leftovers can still be great with a smart reheat.

Reheat: Warm in a skillet over medium-low with a splash of water, broth, or a little extra olive oil. Stir until glossy again. Microwave works too, but add a splash of liquid first and stir halfway through.

Freshen it up: After reheating, add a squeeze of lemon, a pinch of salt, and a small handful of fresh herbs. If the nuts softened, toast a new spoonful and sprinkle on top.

Freezing: Not my favorite for this one. The herbs can go dull and the sauce can separate. If you must, freeze up to 1 month and revive with olive oil and fresh lemon after reheating.

Common Questions

Can I make this without cheese?

Yes. Skip the Parmesan and add 1 to 2 tablespoons nutritional yeast for a similar savory vibe. You may want an extra splash of pasta water plus a little more salt to keep the sauce balanced.

What nuts work best?

Pine nuts are classic and buttery. Walnuts add deeper toastiness. Sliced almonds bring clean crunch. Pistachios are excellent if you want a slightly sweet, green-and-herby feeling.

Nut allergy? What can I use instead?

Go for crunch without the nuts: toasted breadcrumbs (or pangrattato) are perfect here. Toast 1/3 cup breadcrumbs in a little olive oil until golden, then sprinkle on top like you mean it.

How do I keep lemon from turning bitter?

Zest only the yellow part, not the white pith. Also, add the lemon juice off heat so it stays bright and does not taste sharp or cooked.

Can I add protein?

Absolutely. Stir in shredded rotisserie chicken, sautéed shrimp, chickpeas, or white beans. Keep the seasoning flexible and taste at the end.

My sauce looks dry. What happened?

You probably need more pasta water. Add it a tablespoon at a time while tossing. The starch is what helps everything turn silky instead of oily.

I started making versions of this lemon herb pasta when I was in that phase of cooking where every weeknight felt like a sprint. I wanted something that tasted restaurant-bright, but still let me eat dinner before I accidentally became a person who calls cereal “a meal plan.” The toasted nuts were the turning point. One crunchy, toasty handful and suddenly the whole bowl felt intentional. Now it is my go-to when I want comfort that still has a little sparkle.