Enjoy a quick and easy pasta recipe that's perfect for spring.
Spring Lemon Garlic Butter Pasta
When April weather can’t quite make up its mind, this pasta always does. Light, lemony, and ready in minutes, it’s the kind of meal that fits perfectly between spring evenings and busy weeknights.
Serves: 2–3
Time: 20 minutes
Perfect for: Fresh evenings, open windows, and lighter spring meals
Ingredients
- 8 oz pasta (spaghetti or linguine)
- 4 tablespoons butter
- 1 tablespoon olive oil
- 3–4 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- ¼ cup fresh herbs (parsley, basil, or chives), chopped
Instructions
- Bring a large pot of well‑salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
- In a large skillet over medium heat, melt butter with olive oil.
- Add garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Stir in lemon zest and lemon juice, then add the cooked pasta.
- Toss to combine, adding reserved pasta water a little at a time until lightly sauced.
- Remove from heat and stir in Parmesan cheese.
- Season with salt and black pepper to taste.
- Finish with fresh herbs and an extra pinch of lemon zest before serving.
Spring Add‑Ins (Optional)
- Sautéed asparagus tips or peas
- Spinach or arugula
- Grilled chicken or shrimp
Bright, buttery, and fresh—exactly what April dinners should feel like.
