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Lemon Pasta
Katie Lee's Lemon Pasta + Chicken and Broccoli Twice-Baked Spaghetti Squash
Nathan Congleton / TODAY
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The beauty of this dish is its simplicity. It's a totally elegant and delicious dish that comes together in minutes and with minimal effort.

Technique tip: Pasta water is a key ingredient in this recipe. Just before the pasta is done cooking, remove a cup of water and hold to the side, before you drain.


    • 1 pound spaghetti
    • 4 tablespoons unsalted butter
    • 4 lemons, zested and 2 juiced
    • 1/4 cup half and half or heavy cream
    • 1/2 cup grated Parmesan, plus more for serving
    • Salt and freshly ground black pepper


1. Bring a large pot of generally salted water to a boil over high heat.

2. Cook spaghetti one to two minutes less than package instructions, until al dente. Reserve 3/4 cup pasta water after the pasta has finished cooking.

3. While the pasta cooks, make the sauce. In a large skillet over medium heat, melt the butter. Add the lemon zest and juice. Add 1/2 cup pasta water and bring to a low simmer. Season with salt and pepper.

4. Add the pasta to the skillet and toss to coat in the sauce. Stir in the cream and remaining 1/4 cup of pasta water if it is dry. Turn off the heat and stir in the Parmesan. Serve with freshly ground black pepper and more Parmesan.

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Make lemon pasta, twice-baked spaghetti squash: Quick, easy and tasty

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