I created this Lemon Pepper Pasta dish for my brother. He was convinced (and convinced me) that there is a pasta made with lemon and pepper.
So I searched multiple supermarkets, and the internet; after a while I realized that I wasn’t going to find the elusive (and perhaps mythical) lemon pepper pasta.
Now, I’m not one to give up easily, so I promised my brother that I would make him lemon pepper pasta. With one caveat: I don’t make pasta. Instead, I made a delicious lemony sauce. He was pleased, and I think you will be too.
For more easy pasta dinners, try this shrimp & sesame noodles recipes or this amazing baked spaghetti. Enjoy!
To make this lemon pepper pasta you will need
- 1 pound Linguine, cooked to package directions for al dente
- 2 tablespoons plus ¼ teaspoon Kosher Salt, divided
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Butter
- 1 Large Garlic Clove, grated or minced
- ¼ cup Lemon Juice
- 1 tablespoon Lemon Zest
- ¼ – ½ teaspoon Fresh Ground Black Pepper, or to taste
- ¼ cup Pasta Cooking Water
- 3 tablespoons Parsley, chopped
- Parmesan Cheese, for serving
Instructions
Bring a large pot of water to a boil, add 2 tablespoons of salt and the linguine. Stir the pasta frequently for the first few minutes of cooking time. Cook the pasta to package directions for al dente.
While the pasta cooks: Heat a skillet over medium heat, add the olive oil and the butter. Heat until the butter is melted and foamy. Lower the heat to medium-low and add the garlic. Cook for 1 minute, stirring constantly.
Lower the heat to low and add the lemon juice, lemon zest, ¼ teaspoon of salt and the fresh ground pepper to the skillet. Stir to combine the ingredients well and cook gently for another minute or two. Remove the skillet from the heat and set aside until the pasta is done and drained.
Before draining the pasta, reserve about ¼ cup of the pasta cooking water and set aside. Drain the pasta completely, and return it to the pot.
Toss the pasta with the lemon sauce, reserved cooking water and the parsley. Serve the lemon pepper pasta with extra black pepper and Parmesan cheese.
Cook’s Notes
We used 3 medium lemons and were able to squeeze the ¼ cup of juice. These lemons were juicy, but sometimes they’re a little dry, use more or less as needed.
Use more or less pepper, to taste. We only added about a ¼ teaspoon to the pasta and then served the dish with black pepper on the side so the adults could spice it up and my son was happy too.
Lemon Pepper Pasta
Ingredients
- 1 pound Linguine cooked to package directions for al dente
- 2 tablespoons plus ¼ teaspoon Kosher Salt divided
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Butter
- 1 Large Garlic Clove grated or minced
- ¼ cup Lemon Juice
- 1 tablespoon Lemon Zest
- ¼ – ½ teaspoon Fresh Ground Black Pepper or to taste
- ¼ cup Pasta Cooking Water
- 3 tablespoons Parsley chopped
- Parmesan Cheese for serving
Instructions
- Bring a large pot of water to a boil, add 2 tablespoons of salt and the linguine. Stir the pasta frequently for the first few minutes of cooking time. Cook the pasta to package directions for al dente.
- While the pasta cooks: Heat a skillet over medium heat, add the olive oil and the butter. Heat until the butter is melted and foamy.
- Lower the heat to medium-low and add the garlic. Cook for 1 minute, stirring constantly.
- Lower the heat to low and add the lemon juice, lemon zest, ¼ teaspoon of salt and the fresh ground pepper to the skillet. Stir to combine the ingredients well and cook gently for another minute or two.
- Remove the skillet from the heat and set aside until the pasta is done and drained.
- Before draining the pasta, reserve about ¼ cup of the pasta cooking water.
- Drain the pasta completely, and return it to the pot. Toss the pasta with the lemon sauce, reserved cooking water and the parsley.
- Serve the lemon pepper pasta with extra black pepper and Parmesan cheese.
Allison
I have a lemon pepper pasta- going to try this with! Mrs. Miller’s is the brand!
Vincent
Thank you for this cream-less recipe. Fresh and light is the way to go.
Elizabeth
I agree, happy you enjoyed it!
Jeanette
Fabulous!
Elizabeth
Thanks Jeanette, really glad you enjoyed it.
Rod
Can this be served cold?
Elizabeth
Hi Rod,
It’s intended to be a warm dish. I’ve never had it cold, and with the oil and butter I don’t think it will be as good. Thanks for stopping by.
Iris Fieldman
Just wanted to tell you that my daughter found lemon pepper pasta in across of all places. It is imported- Antico Mulino is the brand.
Elizabeth
Thanks!
Lanie
Amazing! Even my teenager went back for seconds, which is very surprising..thanks for such a flavorful meal!
Elizabeth
Hi Lanie, Happy to hear you all enjoyed it!
Carolyn
Loved this was fabulous
Ofelia
I made it with Ziti and followed the recipes. It’s delicious!!! Thank you ‘n
Julie
Most enjoyable meatless meal on a very hot evening.
Marilyn Gum
Love this recipe. Have made it twice, and it was a hit both times
Elizabeth
Hi Marilyn, I’m really glad you enjoyed it!
Alyson Morgan
For my taste it had way too much oil. Made another batch of sauce with oil and it was much better.
Elizabeth
Sorry you didn’t enjoy it. Thanks for stopping by.
Sonia Lajara
Actually, I have bought Lemon Pepper pasta at Publix when I lived in Florida. (Your brother is correct).. loved your recipe.. Thanks
Elizabeth
Hi Sonia,
Thank you, I’m really glad you liked it!
Elizabeth Silveira
I just made this for hubby and myself! Yummy! He loves it. Quick and so easy! Thanks.
Elizabeth
I’m really glad you both enjoyed it!
Paula Cera
This is a great recipe! And….your brother is spot on about there having been a lemon pepper Pasta, which was great when making , for instance, shrimp scampi! The Rossi Pasta Company only recently went out if business, sadly. Their pastas were delicious, fresh and soooooo many blends and flavors!!!! I miss them.
Elizabeth
Thank you Paula, I’m really glad you enjoy it!
Donna B.
So glad to find this recipe!!! Where I live (Winnipeg, Manitoba), I used to buy Lemon Pepper Linguine that was made by Catelli at my local grocery store – sadly, Catelli discontinued that product several years ago and I miss it 🙁
Thank you, Elizabeth for your easy and delicious recipe – I have made it twice in one week because my lemon loving family requested it again LOL…first time “as is” and served with grilled chicken breasts and Caesar salad…second time, added a pinch of red pepper flakes and garlic shrimp with steamed asparagus.
Ahhh-mazing!!!
Elizabeth
Hi Donna, I’m so happy you enjoyed it! I love garlic shrimp and asparagus that sounds amazing!
Emm
Not sure where youre from, but down here in Florida we have this AMAZING restaurant called “Flanigans”, and they have the BEST Chicken Lemon Pepper Pasta. Maybe youre brother visited Florida once. Lol. Theyre very well known for that dish!
Elizabeth
Hi. We’re in Florida too, I know Flanigans. That chicken lemon pepper pasta sounds amazing!
John
I tried this last night ,lemon pepper pasta . Loved it. Add some ref pepper flakes. Even better. Thank u .
Elizabeth
Hi John. You spiced it up a little, I like it! I’m really glad you enjoyed it!
Joanne Libonati
Trader Joe’s has lemon pepper pasta. And Catelli used to make it. I will be trying your version. Sounds good!
Elizabeth
Hi Joanne. Thanks! I’m going to try Trader Joe’s. Let me know how it turns out.
Joanne Libonati
Very tasty! I used Rigatoni &:added more pepper. We don’t have Trader Joe’s here in BC so I will need to wait for someone to head south!
The lemon pepper is a nice change from tomato sauces.
Elizabeth
That’s fantastic Joanne! I agree, and a little lighter than red sauce too, which is perfect for warmer weather!