Pasta with Lemon Pepper and Parmigiano
Bright, zesty, and utterly comforting, this Pasta with Lemon Pepper and Parmigiano is a simple yet elegant dish that’s bursting with flavor. Perfect for weeknight dinners or a quick gourmet meal, this recipe combines al dente spaghetti or linguine with a luscious lemon butter sauce infused with freshly cracked black pepper and fragrant lemon zest. A generous sprinkling of finely grated Parmigiano-Reggiano cheese adds a rich, nutty finish, while a touch of olive oil keeps things light and silky. Ready in just 25 minutes, this easy pasta recipe is a celebration of classic Italian flavors with a refreshing citrus twist. Garnish with fresh parsley for a pop of color, and enjoy a restaurant-quality dish that’s perfect for impressing guests or elevating your everyday dining. Keywords: Lemon Pepper Pasta, Parmigiano Pasta, Quick Italian Recipes, Easy Dinner Ideas.
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Recipe Information
Ingredients
- 400 grams Spaghetti or linguine
- 2 whole Lemon
- 75 grams Unsalted butter
- 2 tablespoons Olive oil
- 100 grams Parmigiano-Reggiano cheese
- 2 teaspoons Freshly cracked black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of water to a boil and add 1 teaspoon of salt. Cook the pasta according to the package instructions until al dente.
While the pasta is cooking, zest the lemons and juice them. Set both the zest and juice aside.
Grate the Parmigiano-Reggiano cheese finely and set it aside.
In a large skillet or sauté pan, melt the butter over medium heat and add the olive oil. Stir in the lemon zest and freshly cracked black pepper, allowing the flavors to infuse for about 2 minutes.
Once the pasta is cooked, reserve 1 cup of the pasta cooking water, then drain the pasta.
Add the lemon juice to the skillet and stir quickly. Toss in the cooked pasta, making sure it’s well coated with the lemon butter sauce.
Add half of the grated Parmigiano-Reggiano cheese to the skillet and stir, gradually incorporating small amounts of the reserved pasta water to create a creamy sauce.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve the pasta immediately, topped with the remaining grated Parmigiano-Reggiano and optional fresh parsley for garnish.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 6.1 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1284 mg | 99% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
