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This Lemon Spaghetti is full of lemony garlic flavor. With just a few simple ingredients, this pasta is delicious and makes a great side dish or main meal.
This Lemon Spaghetti is a recipe the whole family will love. Fresh parsley and spinach cooked with lots of garlic and lemon, this family dinner is scrumptious. The al dente pasta is cooked in coconut milk and lemony broth for a spaghetti al limone that’s great even on busy weeknights.
Lemon Spaghetti is a very satisfying dinner, but in small portions, it can serve as a side dish as well. This easy dish is also a one-pot meal! Having to cook the spaghetti separately is an added step that we don’t always have time for, so this recipe does it all in one pot for easy prep and clean-up. Let’s look at what you’ll need to make this delicious lemon spaghetti.
Video Tutorial
Main ingredients
- Spaghetti. Or any other type of pasta, like angel hair pasta, fettuccine, or even penne would work here.
- Broth. If you use low-sodium broth, you may need to add some extra salt. Mine is fully seasoned, so I did not add any extra salt. I used Better Than Bouillon, No Chicken Base to make my broth.
- Coconut Milk. Or heavy cream.
- Extra virgin Olive Oil. Or any other oil of choice.
- Garlic. We are using a lot of garlic here because it complements this dish nicely.
- Fresh Lemons. We’ll need fresh lemon juice and lemon zest for extra lemon flavor.
- Spinach. I prefer using fresh baby spinach.
- Fresh Parsley. Or you can use fresh or dried basil.
- Red Pepper Flakes. For a touch of heat. Or use black pepper.
How to make this Lemon Spaghetti
1. In a large pot, combine the garlic and olive oil and bring them to a gentle simmer. Cook them for about 3-4 minutes, until the garlic has just started to brown and soften.
2. Add the broth to the garlic and bring it to a boil.
3. Now add the spaghetti, coconut milk, and lemon juice. Stir everything nicely, cover with a lid, and cook for about 12 minutes, stirring occasionally.
4. At this point, add the spinach and cook for 1 more minute, until it wilts.
5. Finally, add the lemon zest, red pepper flakes, and parsley (and a pinch of salt if needed). Stir and serve.
Tips for the best Lemon Spaghetti
- Use full-fat coconut milk. For the creamiest version of this spaghetti dish, use full-fat coconut milk or extra creamy oat milk. You can also substitute heavy cream.
- Slice your garlic cloves. Slicing the cloves instead of mincing them makes it easier for them to get soft and brown, letting off more aroma and taste for this lemon pasta recipe.
- Check your salt level. Since different broths use different amounts of salt, it’s important to check yours to see if more salt should be added or if it’s enough.
- Use salted water for the pasta. If you decide to cook the pasta separately, make sure to use a large pot of salted water to infuse flavor into the pasta.
Add-ins and substitutions
- Add Parmesan cheese. For a nutty, cheesy, salty flavor, add some Parmesan cheese to this lemon garlic pasta.
- Make a light lemon sauce. To make a lighter lemon pasta, use half & half or lower-fat milk in the sauce. It will be thinner, but still flavorful.
- Add chicken. Try this recipe with some chicken, either cooked chicken breast or rotisserie chicken, shredded or cubed.
- Substitute the pasta. Use whole wheat pasta or gluten-free pasta for this simple dish.
How to store leftover pasta
Store this Lemon Spaghetti in an airtight container in the refrigerator. It will last for up to 4 days. To reheat it, just place the pasta in a microwave-safe bowl and heat for a few minutes. Or you could warm it back up on the stovetop, with a little coconut milk to add creaminess.
What to serve this dish with
- Bread. Serve this easy dinner with some bread to sop up the delicious sauce. Try this Air Fryer Garlic Bread or Potato Flatbread.
- Proteins. Make this a side dish to be served with Air Fryer Pork Chops, Spinach Stuffed Chicken Breast, Salmon in Creamy Sauce, Quick Maple Sriracha Tofu, or Crunchy Baked Shrimp.
- Salad. Start the meal with a green salad, like this Wedge Salad, Mediterranean Quinoa Salad, Cucumber Tomato Feta Salad, Jennifer Aniston Salad, or Simple Kale Salad.
- Soup. Enjoy this pasta with a bowl of Hearty Mushroom Soup, Turkey Cabbage Soup, Red Lentil Soup with Bacon, or Moroccan Chickpea Soup.
This delicious Lemon Spaghetti is a great way to enjoy a fresh-flavored pasta dish that’s truly satisfying. I hope your family loves it as much as mine does. Enjoy!
Printable recipe and nutrition information are located in the recipe card right below!
More terrific pasta recipes:
Lemon Spaghetti
This Lemon Spaghetti is full of lemony garlic flavor. With just a few simple ingredients, this pasta is delicious and makes a great side dish or main meal.
Ingredients
- 1 tbsp. olive oil
- 5 medium garlic cloves, thinly sliced
- 4 cups vegetable broth
- 1 lb. spaghetti or other pasta
- 2 cups full-fat coconut milk or whole milk, or Half & Half
- 2 tbsp. lemon juice
- 2 tsp. lemon zest
- 6 oz. baby spinach
- ¼ cup chopped parsley
- ¼ tsp. red pepper flakes or to taste
Instructions
-
In a large pot, combine the garlic and olive oil and bring them to a gentle simmer. Cook them for about 3-4 minutes, until the garlic has just started to brown and soften.
1 tbsp. olive oil, 5 medium garlic cloves, thinly sliced
-
Add the broth to the garlic and bring it to a boil.
4 cups vegetable broth
-
Now add the spaghetti, coconut milk, and lemon juice. Stir everything nicely, cover with a lid, and cook for about 12 minutes, stirring occasionally.
1 lb. spaghetti or other pasta, 2 cups full-fat coconut milk, 2 tbsp. lemon juice
-
At this point, add the spinach and cook for 1 more minute, until it wilts.
6 oz. baby spinach
-
Finally, add the lemon zest, red pepper flakes, and parsley (and a pinch of salt if needed). Stir and serve.
2 tsp. lemon zest, ¼ cup chopped parsley, ¼ tsp. red pepper flakes
Notes
Tips for the best Lemon Spaghetti
- Use full-fat coconut milk. For the creamiest version of this spaghetti dish, use full-fat coconut milk or extra creamy oat milk. You can also substitute heavy cream.
- Slice your garlic cloves. Slicing the cloves instead of mincing them makes it easier for them to get soft and brown, letting off more aroma and taste for this lemon pasta recipe.
- Check your salt level. Since different broths use different amounts of salt, it’s important to check yours to see if more salt should be added or if it’s enough.
How to store leftover pasta
Store this Lemon Spaghetti in an airtight container in the refrigerator. It will last for up to 4 days. To reheat it, just place the pasta in a microwave-safe bowl and heat for a few minutes. Or you could warm it back up on the stovetop, with a little coconut milk to add creaminess.
Nutrition
Calories: 708kcalCarbohydrates: 95gProtein: 19gFat: 30gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1003mgPotassium: 792mgFiber: 5gSugar: 6gVitamin A: 4897IUVitamin C: 25mgCalcium: 103mgIron: 7mg
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