If you’re looking for a fresh, flavorful dish that’s easy to make, this Lemon Pepper Pasta is just what you need. With the perfect balance of zesty lemon and bold black pepper, combined with the richness of butter and garlic, this pasta dish comes together quickly and is bursting with vibrant flavors. Whether you’re making it as a side or a main course, it’s a great go-to recipe for busy weeknights or when you’re craving something light and refreshing.

What You’ll Need

Ingredients

• 8 oz favorite pasta (I used Linguine)
• ¼ cup butter
• 1 tbsp minced garlic
• ¼ cup lemon juice
• 1 tbsp lemon zest
• 1 tsp black pepper (or to preference)

Equipment I Used

• Stockpot
• Colander
• Saucepan
• Measuring Shot Glass
• Measuring Spoons
• Pasta Server

How to Make It

Boil the Pasta

Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat. Once boiling, add 8 ounces of your preferred pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside. (I personally love to use Linguine for this recipe.)

Prepare the Sauce

While the pasta is cooking, melt ¼ cup of butter in a saucepan over medium heat. Once melted, add 1 tbspof minced garlic and sauté for about 1 minute, or until it becomes fragrant.

Stir in ¼ cup of freshly squeezed lemon juice, 1 tbsp of lemon zest, and 1 tsp of coarse black pepper. Reduce the heat to low and let the sauce simmer for 2-3 minutes, allowing the flavors to meld together. (I prefer to use less pepper in the sauce and adjust to taste when serving)

Coat the Pasta

Return the drained pasta to the pot. Pour the lemon pepper sauce over the pasta and toss everything together until the pasta is fully coated with the sauce.

Serve

Plate the Lemon Pepper Pasta immediately. If desired, garnish with extra lemon zest or a sprinkle of fresh herbs for added flavor and presentation.