Lemon Pepper Pasta

Ready in 15 minutes, this lemon pepper pasta has a delicate lemon flavor balanced perfectly with fresh cracked black pepper.


  • 2 tbsp butter
  • 3 tsp minced garlic
  • ½ tsp black pepper
  • ½ tsp coarse salt
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp lightly dried, fresh chopped parsley
  • ⅓ cup heavy cream
  • ¼ cup or more of pasta water
  • 2 heaping tbsp pecorino cheese


  1. Boil large stock pot of water, salt the water, and boil pasta according to package directions to al dente.
  2. Melt butter in spall sauce pan.
  3. Add minced garlic and sautée for about 30 seconds.
  4. Add lemon juice and zest, heavy cream, parsley, and black pepper.
  5. Sautée for another minute or two and reduce heat to simmer until pasta is ready.
  6. Drain pasta, reserving about ½ cup of pasta water.
  7. Add lemon pepper sauce to pasta and toss to coat
  8. Optional: Add pasta water 1 tbsp at time until you reach desired consistency of sauce.
  9. Garnish with grated pecorino romano cheese, ledmon and fresh herbs.


Keywords: lemon pepper pasta, lemon pasta, lemon pepper recipe, lemon pepper pasta recipe, easy lemon pasta