Sometimes less is more! This simple lemon pasta recipe is light and flavourful, with bright lemon, plenty of garlic, and umami vegan Parmesan. An easy weeknight dinner!
Some pasta recipes take an everything-but-the-kitchen-sink approach, with a long list of ingredients that can be daunting for anyone who just wants to put a quick dinner on the table. But this lemon pasta is the exact opposite—it’s super simple, yet incredibly delicious!
The main ingredients are fresh lemon juice, garlic, vegan Parmesan cheese, and pasta. And the result? A light, lemony pasta dish that’s sure to be a hit at any dinner table. Best of all, it only takes minutes to make!
Why You’ll Love This Lemon Pasta Recipe
Here’s why you’ll want to make this lemon pasta ASAP:
- Versatile . This is a pasta recipe that pairs with just about any protein or vegetable and works for every season of the year. (And trust me, you will want to make it all year long!)
- Easy to Make . Not only is lemon pasta a breeze to put together, but most of the ingredients are likely already in your kitchen. You don’t have to stress about having all the right ingredients, or going on a special shopping trip for this dish.
- Delicious . What more can be said? This lemon pasta has just the right balance of tart, savory, and umami flavours, and is sure to please even the pickiest of eaters.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Spaghetti – Use regular, whole wheat, or gluten free pasta. You can also substitute another shape if you’d like.
- Extra-virgin olive oil
- Garlic
- Lemon juice – You’ll need one large lemon, or two small lemons.
- Parsley – Parsley pairs beautifully with the flavours in this recipe, but other herbs will work as well. Use what you have on hand or what’s growing in your garden!
- Vegan Parmesan cheese – Store-bought or homemade vegan Parmesan .
- Sea salt
- Black pepper – Add more for a kick.
- Pasta water
Why Do You Need to Reserve the Pasta Water?
You’ve probably noticed that a lot of pasta recipes call for reserving some of the cooking water. What’s the deal with that? The short answer is that the starch in the cooking water helps to thicken and bind sauces, resulting in a richer flavor and creamier texture.
What if you forget to reserve the water? Don’t worry, it happens to the best of us! In this case, whisk ¼ teaspoon of cornstarch with 1 cup of water and microwave for 1 to 2 minutes, until the liquid is hot. Use this as you would reserved pasta water.
How to Make Lemon Pasta
This simple dinner will be ready to devour in a matter of minutes!
Cook the pasta . Boil the pasta in salted water according to the package instructions and reserve 1/2 to 1 cup of the water before draining.
Sauté the garlic . While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Add the garlic and cook until fragrant, about 1 to 2 minutes, stirring constantly.
Add the next 5 ingredients . Stir in the parsley, lemon juice, Parmesan cheese, sea salt, and black pepper. Cook for 2 minutes more.
Finish . Add the pasta, turn off the heat, and toss to coat, adding the reserved pasta water as needed. Serve with additional parsley and Parmesan cheese.
Tips for Success
This vegan lemon pasta recipe is simple, but these additional tips will help you make sure it turns out perfect:
- Cook the pasta to al dente . This means it should still be slightly firm in the center when you bite into it. Once you add it to the sauce, it will cook a little more, so you don’t want to start with over-cooked pasta!
- Adjust as needed . If you find that your pasta seems a little dry, add some of the reserved pasta water.
- Make it your own . For an extra boost of flavor, try adding some chili flakes, lemon zest, or other herbs to the sauce.
Serving Suggestions
I love serving lemon pasta alongside Balsamic Roasted Vegetables , Air Fryer Green Beans , and Lemon Garlic Grilled Zucchini . It also pairs perfectly with Lemon Pepper Tofu . And don’t forget the Roasted Garlic Bread !
How to Store
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet on the stovetop or in the microwave. You can also eat the pasta chilled if you’d like.
Can I Freeze Lemon Pasta?
Yes, you can freeze this lemon pasta in an airtight container or freezer bag. It will last up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat according to the instructions above.
More Vegan Pasta Recipes
- Hearts of Palm Pasta With Pesto
- Vegan Spaghetti and Meatballs
- One Pot Alfredo Penne Pasta
- Creamy Garlic Mushroom Pasta
- Roasted Red Pepper Lentil Pasta
Ingredients
- 8 ounces regular, whole wheat or gluten free spaghetti pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic , minced
- juice of 1 large lemon , (3-4 tablespoons lemon juice)
- 2 teaspoons parsley chopped , or herb of your choice
- ¼ cup vegan Parmesan cheese
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ cup pasta water , (reserved from boiling the pasta in salted water)
Instructions
- Prepare pasta as per instructions on the box in a large pot of salted water. Drain pasta and reserve 1⁄2 cup pasta water or up to 1 cup if you think you’ll need more.
- While the pasta is cooking, heat your olive oil in a large pan over medium-high heat. Add the garlic and cook until the garlic is fragrant and slightly cooked for about 1-2 minutes, stirring constantly.
- Add in the parsley, lemon juice and the parmesan cheese, sea salt, black pepper and 1/2 cup pasta water. Stir together until thoroughly mixed add heated through, about 2 minutes.
- Toss the pasta in the sauce until all ingredients are mixed and turn off heat (you don’t want to dry out the pasta). Taste and add more of anything including pasta water. Serve with extra parsley and parmesan cheese on top. Enjoy!
Notes
Sometimes less is more! This simple lemon pasta recipe is light and flavourful, with bright lemon, plenty of garlic, and umami vegan Parmesan. An easy weeknight dinner!
Some pasta recipes take an everything-but-the-kitchen-sink approach, with a long list of ingredients that can be daunting for anyone who just wants to put a quick dinner on the table. But this lemon pasta is the exact opposite—it’s super simple, yet incredibly delicious!
The main ingredients are fresh lemon juice, garlic, vegan Parmesan cheese, and pasta. And the result? A light, lemony pasta dish that’s sure to be a hit at any dinner table. Best of all, it only takes minutes to make!
Why You’ll Love This Lemon Pasta Recipe
Here’s why you’ll want to make this lemon pasta ASAP:
- Versatile . This is a pasta recipe that pairs with just about any protein or vegetable and works for every season of the year. (And trust me, you will want to make it all year long!)
- Easy to Make . Not only is lemon pasta a breeze to put together, but most of the ingredients are likely already in your kitchen. You don’t have to stress about having all the right ingredients, or going on a special shopping trip for this dish.
- Delicious . What more can be said? This lemon pasta has just the right balance of tart, savory, and umami flavours, and is sure to please even the pickiest of eaters.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Spaghetti – Use regular, whole wheat, or gluten free pasta. You can also substitute another shape if you’d like.
- Extra-virgin olive oil
- Garlic
- Lemon juice – You’ll need one large lemon, or two small lemons.
- Parsley – Parsley pairs beautifully with the flavours in this recipe, but other herbs will work as well. Use what you have on hand or what’s growing in your garden!
- Vegan Parmesan cheese – Store-bought or homemade vegan Parmesan .
- Sea salt
- Black pepper – Add more for a kick.
- Pasta water
Why Do You Need to Reserve the Pasta Water?
You’ve probably noticed that a lot of pasta recipes call for reserving some of the cooking water. What’s the deal with that? The short answer is that the starch in the cooking water helps to thicken and bind sauces, resulting in a richer flavor and creamier texture.
What if you forget to reserve the water? Don’t worry, it happens to the best of us! In this case, whisk ¼ teaspoon of cornstarch with 1 cup of water and microwave for 1 to 2 minutes, until the liquid is hot. Use this as you would reserved pasta water.
How to Make Lemon Pasta
This simple dinner will be ready to devour in a matter of minutes!
Cook the pasta . Boil the pasta in salted water according to the package instructions and reserve 1/2 to 1 cup of the water before draining.
Sauté the garlic . While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Add the garlic and cook until fragrant, about 1 to 2 minutes, stirring constantly.
Add the next 5 ingredients . Stir in the parsley, lemon juice, Parmesan cheese, sea salt, and black pepper. Cook for 2 minutes more.
Finish . Add the pasta, turn off the heat, and toss to coat, adding the reserved pasta water as needed. Serve with additional parsley and Parmesan cheese.
Tips for Success
This vegan lemon pasta recipe is simple, but these additional tips will help you make sure it turns out perfect:
- Cook the pasta to al dente . This means it should still be slightly firm in the center when you bite into it. Once you add it to the sauce, it will cook a little more, so you don’t want to start with over-cooked pasta!
- Adjust as needed . If you find that your pasta seems a little dry, add some of the reserved pasta water.
- Make it your own . For an extra boost of flavor, try adding some chili flakes, lemon zest, or other herbs to the sauce.
Serving Suggestions
I love serving lemon pasta alongside Balsamic Roasted Vegetables , Air Fryer Green Beans , and Lemon Garlic Grilled Zucchini . It also pairs perfectly with Lemon Pepper Tofu . And don’t forget the Roasted Garlic Bread !
How to Store
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet on the stovetop or in the microwave. You can also eat the pasta chilled if you’d like.
Can I Freeze Lemon Pasta?
Yes, you can freeze this lemon pasta in an airtight container or freezer bag. It will last up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat according to the instructions above.
More Vegan Pasta Recipes
- Hearts of Palm Pasta With Pesto
- Vegan Spaghetti and Meatballs
- One Pot Alfredo Penne Pasta
- Creamy Garlic Mushroom Pasta
- Roasted Red Pepper Lentil Pasta
Ingredients
- 8 ounces regular, whole wheat or gluten free spaghetti pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic , minced
- juice of 1 large lemon , (3-4 tablespoons lemon juice)
- 2 teaspoons parsley chopped , or herb of your choice
- ¼ cup vegan Parmesan cheese
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ cup pasta water , (reserved from boiling the pasta in salted water)
Instructions
- Prepare pasta as per instructions on the box in a large pot of salted water. Drain pasta and reserve 1⁄2 cup pasta water or up to 1 cup if you think you’ll need more.
- While the pasta is cooking, heat your olive oil in a large pan over medium-high heat. Add the garlic and cook until the garlic is fragrant and slightly cooked for about 1-2 minutes, stirring constantly.
- Add in the parsley, lemon juice and the parmesan cheese, sea salt, black pepper and 1/2 cup pasta water. Stir together until thoroughly mixed add heated through, about 2 minutes.
- Toss the pasta in the sauce until all ingredients are mixed and turn off heat (you don’t want to dry out the pasta). Taste and add more of anything including pasta water. Serve with extra parsley and parmesan cheese on top. Enjoy!
Notes
Lemon Pasta
Ingredients
- 8 ounces regular, whole wheat or gluten free spaghetti pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- juice of 1 large lemon (3-4 tablespoons lemon juice)
- 2 teaspoons parsley chopped or herb of your choice
- ¼ cup vegan Parmesan cheese
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ cup pasta water (reserved from boiling the pasta in salted water)
Instructions
- Prepare pasta as per instructions on the box in a large pot of salted water. Drain pasta and reserve 1⁄2 cup pasta water or up to 1 cup if you think you’ll need more.
- While the pasta is cooking, heat your olive oil in a large pan over medium-high heat. Add the garlic and cook until the garlic is fragrant and slightly cooked for about 1-2 minutes, stirring constantly.
- Add in the parsley, lemon juice and the parmesan cheese, sea salt, black pepper and 1/2 cup pasta water. Stir together until thoroughly mixed add heated through, about 2 minutes.
- Toss the pasta in the sauce until all ingredients are mixed and turn off heat (you don’t want to dry out the pasta). Taste and add more of anything including pasta water. Serve with extra parsley and parmesan cheese on top. Enjoy!
Video
Notes
Nutrition
Lemon Pasta https://jessicainthekitchen.com/lemon-garlic-spaghetti/ July 26, 2023
This lemon garlic grilled zucchini is an easy, flavourful side dish perfect for grilling season. When you grill zucchini, magic happens!
What better way to celebrate summer grilling season than with this lemon garlic grilled zucchini? Not only is zucchini one of the best veggies to grill, it’s also a staple in summer gardens and farmers markets.
Something about the smokiness of the grill and the direct heat seems to really bring this veggie alive. The beautifully charred edges and grill marks are my favourite part of grilling zucchini instead of just roasting or sautéing it. Then, of course, comes the lemon garlic marinade. This marinade really takes it to the next level.
The Mediterranean-inspired flavour is absolutely divine and makes this lemon garlic grilled zucchini one of the best grilling side dishes you can make. Finish with some salt and pepper, a sprinkle of parsley, and vegan Parmesan cheese and get ready for a side dish that will steal the show.
Why You’ll Love This Grilled Zucchini
I’m pretty confident this grilled zucchini will be your new favourite summer side! Here’s why:
- Easy . We want our dinners to be effortless on hot summer days, and grilled zucchini qualifies. Just whisk the marinade, let the zucchini soak it up, then throw it on the grill!
- Versatile . The flavours in this recipe mean it pairs well with a wide variety of main dishes, from Grilled Peach, Basil and Vegan “Goat” Cheese Pizza to Lemon Pepper Tofu .
- Delicious . The smokiness of the grill, the bright, garlicky marinade—it all comes together for an absolutely delectable zucchini side.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Zucchini – Medium zucchini is ideal here; large zucchini usually doesn’t taste as good, while small zucchini is likely to char a little too much.
- Olive oil
- Freshly-squeezed lemon juice – If you’d like, you can zest the lemon before juicing it and reserve the zest for garnish.
- Garlic – I like to use plenty of garlic for lots of flavour!
- Sea salt
- Freshly ground black pepper – Add as much or as little as you like.
- Garnishes – I use chopped parsley, lime wedges, and vegan Parmesan cheese.
How to Make Lemon Garlic Grilled Zucchini
While this recipe is simple, you’ll need to plan for the marinating time.
- Make the marinade . Whisk the olive oil, lemon juice, garlic cloves, sea salt, and black pepper in a small bowl.
- Marinate the zucchini . Pour the marinade over the zucchini and toss to coat. Cover with plastic wrap and marinate for at least 4 hours, or up to overnight.
- Preheat the grill . Heat your grill to high, according to the manufacturer’s instructions.
- Grill the zucchini . Use grill tongs to arrange all of the zucchini onto the grill. Cook for 4 to 5 minutes on each side, or until grill marks begin to form and the zucchini begins to brown. Flip and cook for 4 to 5 minutes more.
- Serve . Place the grilled zucchini onto a serving platter and season with ground sea salt and black pepper. Garnish with chopped parsley and vegan Parmesan cheese and serve with lemon or lime wedges to squeeze over the top.
Tips for Success
This grilled zucchini recipe is easy, but here are some additional tips to help you make sure it turns out perfect.
- Thread it on skewers . For easier flipping, you can cut the zucchini thick and thread the slices onto skewers. (You’ll want the cut sides of the zucchini in contact with the grill, not just the skin.) A grill basket works well too!
- Know your grill . The cooking time will vary based on your grill’s heat, which means you may want to cook the zucchini a little less or a little longer.
- Serve the zucchini right away . I recommend serving the zucchini immediately, as it will wilt slightly as it cools.
Variations
You can use store-bought marinades like teriyaki sauce for a different spin on this recipe. Swap the parsley with fresh basil, thyme, or oregano; really, any fresh herbs would be delicious here!
Serving Suggestions
Pair grilled zucchini with Italian-inspired dishes like 20 Minute Vegan Pesto Pasta , One Pot Alfredo Penne Pasta , and Vegan Manicotti . It also works well with Mediterranean flavors—try pairing your grilled zucchini with Crispy Homemade Falafel , Perfect Homemade Hummus , and Baba Ghanoush on a platter with warm pita bread.
How to Store
Refrigerate grilled zucchini in an airtight container for up to 2 days; reheat it in a toaster oven, grill pan, or on the grill.
Can This Recipe Be Frozen?
Technically speaking, you can freeze grilled zucchini, but the texture will suffer after freezing, thawing, and reheating—it will be very mushy, so I don’t recommend it.
More Vegan Side Dish Ideas
- Jamaican Fried Dumplings
- Herb & Veggie Fregola
- Congri (Cuban Rice and Black Beans)
- Corn Succotash
- Air Fryer Smashed Potatoes
Ingredients
- 2 medium zucchinis , washed and sliced into ½ inch thick slices
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 4 garlic cloves , peeled and minced
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Chopped parsley , lime wedges and vegan parmesan cheese for garnish
Instructions
- Add the zucchinis to a bowl. Set aside.
- In a small bowl, mix the olive oil, lemon juice, garlic cloves, sea salt and freshly ground black pepper together and whisk together until incorporated.
- Add to the container with the zucchini and toss with zucchini until everything is coated. Cover with saran wrap and allow to marinate for a few hours, at least 4 hours. I did mine overnight.
- Heat your grill (according to manufacturer settings) to high heat.
- Using grill tongs, place all of the zucchini onto the grill. Let the zucchini heat for about 4-5 minutes on each side, until grill marks begin to form and the zucchini begins to brown. Flip and cook for another 4-5 minutes. This timing may vary based on your grill’s heat. The zucchini should be completely cooked through.
- Remove from grill and place onto a serving platter. Season again lightly with ground sea salt and black pepper. Garnish with chopped parsley and vegan parmesan cheese and serve with lemon or lime wedges to squeeze over the top.
Notes
- This recipe is gluten free and vegan. I recommend serving the zucchini immediately as it will wilt slightly as it cools.
- HOW TO STORE ZUCCHINI: You can store your zucchini in an airtight container in the fridge. I recommend reheating it in a toasted oven, grill pan or on the grill. The zucchini will last about 2 days cooked in your fridge but tastes best fresh.
