The zest of three lemons is added to this Lemon Pasta recipe to give it a light and fresh taste that’s on your table in under 30 minutes.

For more ideas, check out all of our pasta recipes.

We cook nearly every meal at home, which means we are always cooking and trying new recipes. I like to go out to eat and it’s super convenient, but if we can make the recipe at home, why not? It’s so much cheaper, plus we know exactly what is going into our food — and how much of it.

I’m trying to eat healthier, so it’s nice to be able to control the amount of salt that goes into my food. Plus, I can use low-fat options, and I’m not exactly sure what restaurants use. Pete eats healthy all the time, so if it is him doing the cooking, he always wants to make something that’s “light and fresh.” That would be our go to style, so we tried this Lemon Pasta. It’s both light and fresh — and delicious.

Lemon Pasta Recipe

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Lemon Pasta Ingredients:

• 1 pound of spaghetti
• 1 medium shallot
• 2 tablespoons fresh basil
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1/4 cup light cream
• Zest of three lemons
• Juice from one lemon
• 1/2 cup Parmesan cheese
• Salt (to taste)
• Pepper (to taste)

How To Make Lemon Pasta:

Cook the spaghetti according to the package and reserve 1.5 cups of pasta water.

Dice the shallot and chop the fresh basil.

Heat olive oil in the pot. Add shallots and minced garlic.

After the shallots become translucent (about five minutes), add cream, and the reserved pasta water. Cook for three minutes then remove from heat.

Add pasta back into the pot. Stir and put the pasta into four bowls.

Clean the lemons good. Since you’re eating the peel, go with organic lemons so you can stay away from pesticides.

Add lemon juice and zest, cheese, basil, and salt and pepper to each bowl.

Serve warm.