Simple and Delicious Lemon Butter Pasta

Lemon butter pasta is one of my favorite go-to meals when I’m craving something comforting yet light. It’s quick, easy, and always packs a punch with its bright lemony flavor.

There’s something so satisfying about the creamy, buttery sauce that pairs perfectly with a sprinkle of pepper and a hint of lemon. Bonus? It takes just one pot and about 15 minutes to have the perfect pasta.

I first tried lemon butter pasta when I wanted a quick but comforting lunch, and it instantly became a staple in my kitchen. The combination of ingredients is straightforward, yet the flavors come together beautifully. Whether you’re in a rush or just looking for a simple dish, it’s the kind of recipe you can rely on.

One of the best things about this easy lemon butter pasta recipe is that you don’t need a lot of ingredients. In fact, you can keep it simple with just butter, pasta, lemon juice, and chicken stock. It’s one of those dishes that feels a bit fancy, but in reality, it’s a breeze to make!

That’s really what I love about pasta – cacio e pepe is another favorite of mine that is similar in terms of the simplicity of ingredients and time needed to make it. Even my kids’ favorite tuna and tomato pasta is incredibly simple to make but has so much flavor.

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What kind of pasta do I use for lemon butter pasta?

For lemon butter pasta, it’s best to use thin pasta shapes like angel hair or thin spaghetti. These types of pasta are delicate enough to soak up the buttery, lemony sauce. Thin pasta also ensures that the dish doesn’t feel too heavy and that the sauce coats every strand evenly.

Avoid thicker pasta shapes like fettuccine or penne. These pasta types tend to be heartier, which means they don’t absorb the sauce in the same way. When using thicker pasta, the sauce can end up sitting on top rather than being absorbed, which leads to a different texture that isn’t quite as cohesive.

The goal of lemon butter pasta is a smooth, light finish, and using thin pasta helps you achieve that. The sauce needs a pasta shape that can hold its own without overwhelming the dish.

Can I make this vegetarian?

Yes, you can easily make this lemon butter pasta vegetarian by swapping the chicken stock for vegetable stock. This change is simple and works beautifully for a vegetarian or vegan diet.

Vegetable stock is just as savory as chicken stock, and it complements the buttery and lemony flavors of the pasta. Be sure to choose a high-quality vegetable stock to get a rich flavor; you want the stock to contribute depth without overpowering the fresh lemon and buttery elements of the dish.

You could also consider adding some fresh or sautéed vegetables to the dish to give it more texture and variety. Vegetables like spinach, zucchini, mushrooms, or even peas could be great additions to the pasta, giving it more volume and a slightly different flavor profile.

Do I need to use fresh lemon juice?

While you don’t have to use fresh lemon juice, I highly recommend it for the best flavor. Fresh lemon juice has a bright, zesty taste that’s hard to beat.

Bottled lemon juice can work in a pinch, but it tends to be more concentrated and less vibrant than fresh juice. It also may contain preservatives that can affect the overall flavor of the dish.

If you use bottled lemon juice, choose a high-quality version that mimics the fresh taste as closely as possible to get the best results. Watch how much you add, as the goal is to add just enough lemon flavor to complement the creaminess of the butter without overpowering it.

Why add ricotta?

Adding ricotta cheese to your lemon butter pasta brings a creamy, slightly sweet richness to the dish, making it even more satisfying. The mild flavor of ricotta complements the lemon juice, helping to mellow its tanginess and balance the richness of the butter.

Ricotta also creates a velvety texture that makes the sauce smoother, giving the dish a luxurious mouthfeel. Without ricotta, the dish would still be delicious, but the texture may feel a bit lighter and less creamy, missing that comforting richness that the ricotta offers.

If you don’t have ricotta on hand, you can certainly skip it, and the pasta will still taste great. However, I personally feel that a dollop of ricotta adds a little extra depth and creaminess that takes the dish to the next level.

If you prefer, you can substitute with other soft cheeses like mascarpone cheese for a similar effect, though ricotta has a unique lightness that fits perfectly with the lemony butter sauce. For me, it’s a great way to finish the dish, but you can certainly leave it out if you want to keep it vegan or naturally dairy-free.

How to Make Lemon Butter Pasta

Heat the chicken stock in your pasta pot until it’s hot but not steaming. It’s important to warm the stock, as it helps infuse the pasta with flavor while cooking.

Once the stock is hot, pour it into your measuring cup and set it aside, as you’ll need it for the next step. You do not need to dry out or clean the pot.

While the stock heats, break the pasta in half. This is important because when you’re making a smaller batch, you’ll need a smaller pot to fit the pasta.

Full-length spaghetti won’t fit comfortably, so break it into two or make it smaller and use roughly two-inch segments. Alternatively, you can find pre-broken spaghetti at some Italian specialty stores, which can save you the trouble of breaking it yourself.

Melt the butter in your pot over medium heat. Once the butter is melted, toss the broken pasta in the pot with the butter until it’s well-coated.

Make sure each piece of pasta is evenly covered, as this helps the buttery flavor stick while cooking. You don’t need to cook it further, but use your spatula or wooden spoon to stir the pasta to coat it.

Once the pasta is coated in butter, pour the hot chicken stock back into the pot. Grind in some fresh pepper to taste, and stir gently.

Cover the pot and let it simmer on very low heat for about 10 minutes, or until all of the liquid is absorbed by the pasta. Depending on your pasta and the stock, it may take a minute or two more to cook.

The image above shows the pasta with a little liquid still left, so I let it cook for another minute or so. When I can move the pasta to the side without excess liquid, it’s done – just make sure you don’t cook it too long and have it start to dry out or stick to the pot.

After the liquid has been absorbed, add the lemon juice and ricotta cheese to the pasta. Stir everything together until it’s fully combined.

Taste the pasta and adjust the seasoning with salt, more pepper, or extra lemon juice if desired, and serve immediately. The lemon should be just a hint of flavor and not an overpowering element.

To store leftover lemon butter pasta, place it in an airtight container in the refrigerator. It should stay fresh for about 2-3 days.

To reheat, simply warm it in a pan over low heat. Make sure to add a splash of chicken stock or water to loosen the sauce.

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