This fresh, zesty and deliciously delicate vibrant spaghetti noodles Lemon pasta is surprisingly quick and utterly delicious. Made with just 5 simple ingredients: spaghetti noodles, lemons, leeks, garlic, and fresh basil this is one flavorful, cozy bowl of fresh lemon pasta. It’s a basic lemon pasta ready to serve in just 20 minutes (or less depending on the type of spaghetti noodles you use). Yum.Jump to Recipe
I should really just call this my super easy, no-fuss 15-minute one-pot lemon pasta. Oh, and probably add that it’s a super low-calorie pasta, too. This easy lemon spaghetti recipe is ridiculously easy to make. Just toss the leeks and garlic into a pan, top with spaghetti and French with lemon juice, zest, water, and a drizzle of olive oil, and leave to cook. In less than 15 minutes you will have a delicious vibrant pasta for two ready to serve. It doesn’t get any easier than that.
Why you are going to love this low-calorie 20-minutes Italian Lemon pasta recipe
Incredibly easy to make – toss everything into a pan and leave it to cook. No fuss, no stirring, no effort required. Just pure vibrant cozy lemon pasta in less than 20 minutes.
Pasta for two – easy and utterly delicious pasta for two. It doesn’t get much easier to whip up a quick dinner for two than this Lemon pasta.
Healthy pasta recipe – a low-calorie pasta packed with vitamin C
Vegan pasta – there’s no dairy, no eggs, and no cheese or cream in this plant-based pasta recipe. And it’s still loaded with a fresh creamy sauce and loads of flavor.
Can be gluten-free – make your own homemade gluten-free pasta using my easy gluten-free pasta recipe, or use rice pasta or lentil pasta for an easy gluten-free pasta option.
Pasta Al Limone – Italian Lemon pasta with Spaghetti noodles
This vibrant, fresh and tasty Italian Lemon pasta is a fantastic weeknight dinner. Healthy? Check. Delicious? A resounding yes. Easy-to-make? Very easy. Like, basic almost no cooking skills required level easy. Quick to make? Yes. Ready in just 15-20 minutes this easy Lemon pasta is a weekday lifesaver.
Looking for gluten-free pasta? You might like my easy Gluten-free homemade pasta recipe with step-by-step instructions
Ingredients and substitutions to make Easy Italian Lemon One Pot Pasta
We’re working with very simple ingredients that are easy to get. This simple vegan Italian Lemon Pasta is easy to cook at its finest. With only 5 main ingredients you’re about to create cooking magic.
Pasta – I always make this easy pasta with spaghetti noodles or linguine, but any type of pasta should work well. You can also use gluten-free pasta (see my easy gluten-free pasta recipe here) or use rice pasta or lentil pasta if you’re in a hurry.
Leeks – leeks are delicious in pasta because they become sweet, almost melty soft, and cling to the pasta. If you don’t have leeks, you can substitute them with red onion, yellow onion, spring onions, or even shallots.
Garlic – the garlic infuses the pasta sauce with fragrant hints of the Mediterranean. As the garlic mingles with the lemon they enhance each other’s flavor and make the pasta sauce vibrant and fresh. You can use minced garlic or grate the garlic for an extra fine texture…or you can finely chop the garlic if you prefer.
Don’t have garlic? You can substitute fresh garlic with 1 1/2 teaspoons of garlic powder or 1 teaspoon of dried granulated garlic.
Lemons – we’re using the zest and juice from two lemons to make this pasta fresh, light, and zingy. The lemon creates a vibrant fresh sauce without being too overpowering.
Ground black pepper and salt – we’re using only the bare minimum of seasoning in this vegan lemon pasta recipe. Freshly ground black pepper gives depth and a little bite of heat to the pasta, while the salt rounds out the flavors. You will be amazed at how much flavor these two simple spices add to the sauce.
Fresh basil – it wouldn’t really be a cozy bowl of fresh pasta without a garnish of basil. The fresh basil adds a fragrant hint of Italy that takes the pasta to the next level.
Don’t have fresh basil? You can substitute it with fresh parsley or a drizzle of oregano.
Oil – I always use a good Virgin Olive oil, but any vegetable oil should work well.
How to make easy Italian Lemon Spaghetti
Place the sliced leeks and minced garlic in a large saucepan or Sauté pan and heat. Place the spaghetti noodles on top and drizzle olive oil over them.
Pour enough water into the pan to just cover the spaghetti. Bring to a boil. When the water begins bubbling, add the lemon zest and juice. Season with salt and black pepper and let the pasta cook until it’s Al dente (still has just a little bit of bite left).
Place the spaghetti noodles on a plate, load it up with the leeks and garlic and generously cover it with the lemon sauce. Garnish with fresh basil and a little extra salt and pepper.
Serve warm and enjoy.
What to serve with vegan Lemon Pasta
- Garlic Bread
- My easy 1-hour yeastless Focaccia bread
- My easy naan bread
- French baguettes are always a good option
Top 3 Salads to serve with pasta
Frequently asked questions
Of course. Grated Parmesan cheese or thinly sliced Parmesan cheese generously sprinkled on top of lemon pasta is AMAZING. You can also use vegan Parmesan cheese with a nice melting ability as a pasta topping.
Lemon pasta is at its very best when served immediately…that being said, leftovers can keep for 3 days stored in a sealed container in the refrigerator.
You can reheat lemon pasta in the microwave or the oven.
To reheat in the microwave: place the pasta in a microwave-safe container and heat for 2 minutes. If the pasta isn’t warmed up all the way through, reheat it for 1 more minute in the microwave.
Tip: add a little drizzle of olive oil before reheating to bring the pasta and sauce back to life.
To reheat in a saucepan: heat the pasta in a saucepan at medium heat while stirring every minute. Add a little extra water if needed and drizzle with a little olive oil. Heat until all the pasta has been warmed through and serve.
Easy Italian Lemon Pasta recipe
- Spaghetti Noodles
- 1 Leek rinsed and sliced
- 2 cloves Garlic minced or finely chopped
- 2 Lemons – Zest and Juice
- ½ tsp Ground Black Pepper
- Salt to taste
- 1 handful Fresh Basil chopped
- Place the sliced leeks and minced garlic in a large saucepan or Sauté pan and heat. Place the spaghetti noodles on top and drizzle olive oil over them. Pour enough water into the pan to just cover the spaghetti. Bring to a boil.
- When the water begins bubbling, add the lemon zest and juice. Season with salt and black pepper and let the pasta cook until it’s Al dente (still has just a little bit of bite left).
- Place the spaghetti noodles on a plate, load it up with the leeks and garlic and generously cover it with the lemon sauce. Garnish with fresh basil and a little extra salt and pepper.Serve warm and enjoy.