Easy Lemon Pasta (No Cream!)

This lemon pasta without cream is a light, zesty, and easy Italian-inspired dish made with simple ingredients and ready in just 20 minutes.

If you like easy pasta recipes, check out our lemon ricotta pasta, cauliflower Alfredo, red pepper pasta, and pasta primavera.

This easy lemon pasta is one of those simple dishes that proves healthy food can still be incredibly flavorful. It’s light, zesty, and comes together in just 20 minutes—perfect for a busy weeknight or a relaxed weekend lunch.

Made with olive oil, lemon zest, garlic, and fresh parsley, this pasta is naturally dairy-free (unless you decide to add parmesan, which admittedly we often do) and packed with wholesome ingredients that support a heart-healthy lifestyle.

Louise and I make this recipe often, especially when we want something fresh but still satisfying. It’s a go-to in our kitchen because it’s low in saturated fat, high in fiber, and easy to adapt with ingredients you already have. Add cannellini beans and spinach for a boost of plant-based protein, or keep it classic and serve it with a simple salad on the side.

We love that this dish feels indulgent without being heavy—it’s a great example of how a low calorie pasta recipe can still taste rich and comforting. Whether you’re following a Mediterranean diet or just trying to eat more plant-based meals, this garlic lemon pasta is a keeper.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Pasta: Long-shaped pasta like spaghetti, linguine, fettuccine, tagliatelle, or angel hair is best for a light Italian pasta dinner. Choose Italian pasta made from 100% durum wheat semolina. Substitute gluten-free pasta if needed.
• Lemon: Use both lemon zest and juice for a bright, tangy flavor. Choose organic lemons since we use the zest. Avoid bottled lemon juice for this lemon pasta with garlic and olive oil.
• Olive oil: Extra virgin olive oil adds richness and aroma. Use a fruity, high-quality brand. Substitute avocado oil in a pinch, though it changes the flavor.
• Garlic: Fresh garlic gives the dish its bold character. Mince, grate, or crush it. Substitute roasted garlic for a milder flavor or garlic powder if needed.
• Chili: Red pepper flakes or fresh red chili add kick. For a milder version, use freshly ground black pepper instead.
• Fresh herbs: Italian flat-leaf parsley is classic and brightens the dish. Substitute fresh mint for a Mediterranean twist. Avoid basil, which clashes with lemon.
• Parmesan cheese: Parmigiano-Reggiano, Grana Padano, or Pecorino Romano add umami and depth. Omit for a low calorie pasta recipe, or use a dairy-free parmesan alternative.
• Salt: Sea salt seasons both the pasta water and the lemon sauce. Substitute kosher salt or Himalayan salt.
• Optional add-ins: Instead of butter, chicken, or shrimp, try cannellini beans and fresh spinach. They turn this dish into a plant-based, protein-packed, wholesome lemon pasta—perfect for a healthy weeknight dinner.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook it for 2 minutes less than the time on the package.

2. Make the Lemon Garlic Sauce: While the pasta boils, add olive oil, minced or grated garlic, grated lemon zest, and finely chopped chili to a large skillet. Warm the skillet on low heat. Let the ingredients sizzle gently for about 30 to 60 seconds. Be careful not to burn the garlic.

3. Add the Lemon Juice: Turn off the heat and stir in the freshly squeezed lemon juice. Let it rest while the pasta finishes cooking.

4. Combine Pasta and Sauce: Before draining, scoop out 2 cups of pasta water and set them aside. Then drain the pasta and add it directly to the skillet with the lemon sauce. Turn the heat to medium. Add 1 cup of the pasta water and stir continuously for about a minute until the pasta is perfectly al dente.

5. Finish and Serve: Turn off the heat. Add the chopped parsley and grated parmesan. Stir until the cheese melts into the sauce. Taste and add salt if needed. If the pasta looks dry, stir in a bit more of the reserved water.

Serve your pasta al limone without cream right away, topped with a sprinkle of lemon zest. It’s light, bright, and perfect for a quick pasta dinner.

• Cannellini & Spinach: Fry 1 can of cannellini beans, 2 handfuls of spinach, and a pinch of salt in the lemon sauce until wilted. Add pasta, parmesan, and toss. Creamy, tasty, and protein-rich.
• Roasted Veggies: Add roasted zucchini, cherry tomatoes, and bell peppers to the lemon sauce. Stir in pasta for a colorful, healthy lemon pasta variation.
• Shrimp Lemon Pasta: Sauté shrimp with olive oil, garlic, and chili. Mix into the lemon sauce with pasta for a protein-packed, light Italian pasta dinner.

If you tried this easy lemon pasta or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!