Fresh Lemon Pasta

There is something so summery about lemon pasta. I will often make it in the winter to remind me of summer. But a plate of fresh lemon pasta in the summer, sitting in the shade of a huge umbrella in your swimsuit is heaven.

I have a couple of good sources for fresh pasta and there is even a national brand that comes in a green container if all else fails. Look for it in the refrigerated deli section. Usually it comes in smaller portions than dried pasta so keep this in mind. I usually only fix it for two, in other words, not that often.


  • 1 Package Fresh Pasta (fettucini, angel hair or whatever you can find)
  • 1/2 Cup Juice of Lemon
  • 1/2 Cup Olive Oil
  • 1 Tablespoon Lemon Zest
  • 3-4 Garlic Cloves, minced
  • Fresh Basil
  • 1/2 Cup + Good Parmesan, grated
  • Salt and Pepper


  • Large Pot
  • Mixing Bowl
  • Fine Grater
  • Chef’s Knife
  1. Put a pot of water on to boil.
  2. Zest the lemon.
  3. Whisk together the lemon juice, olive oil, garlic and a little pepper.
  4. When water is boiling, salt liberally.
  5. Cook the pasta. It should only take a couple of minutes.
  6. Drain and place in a large bowl.
  7. Whisk a 1/2 cup of cheese into the mixture.
  8. Dress the pasta with just enough of the mixture to coat the noodles.
  9. Sprinkle the zest throughout.
  10. Serve with more grated parmesan and some torn basil leaves.

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