Brown Butter Lemon Spaghetti 🍋✨ (Creamy Spring Pasta)

Brown Butter Lemon Spaghetti

This spaghetti is built on simplicity: brown butter, lemon, and pasta water. It is quick to make and tastes richer than the ingredient list suggests. The brown butter adds depth, while lemon keeps the sauce bright and light.

It is a weeknight pasta that still feels special. A handful of herbs and a sprinkle of parmesan add a final layer of flavor without making the dish heavy.

Flavor Profile

Expect toasted, nutty butter balanced by sharp lemon and a little garlic. The sauce clings lightly to the noodles and feels glossy rather than creamy.

Ingredient Highlights

Brown butter is the base and provides the main flavor. Lemon zest and juice add freshness and keep the dish from feeling too rich. Parmesan adds a salty, savory finish, while pasta water helps the sauce emulsify.

How It Comes Together

Cook the pasta until al dente and reserve a cup of pasta water. Brown the butter in a pan, then add garlic briefly. Toss in the pasta with lemon juice, zest, and reserved water to create a silky sauce.

Finish with parmesan and herbs. Add more pasta water if needed to keep the sauce loose and glossy.

Chef's Tips

Do not overbrown the butter. Remove it from the heat as soon as it turns golden and smells nutty. Add lemon off the heat to preserve its brightness.

Use plenty of pasta water. It helps the sauce bind and keeps the noodles coated without extra fat.

Easy Swaps

Add cooked shrimp or grilled chicken for extra protein. Swap spaghetti for linguine or bucatini. For a greener version, toss in arugula at the end so it wilts lightly.

Make-Ahead & Meal Prep

This pasta is best fresh, but leftovers reheat well with a splash of water. Keep extra lemon on hand to refresh the flavor after reheating.

Budget Tips

This is a pantry pasta: butter, lemon, and pasta. Use affordable herbs like parsley and skip extra cheese if you want to keep costs low.

Serving Ideas

Top with chopped parsley, toasted breadcrumbs, or a little extra lemon zest. A side of greens balances the richness and keeps the meal light.

Storage Notes

Leftovers keep for two days. Reheat with a splash of water and a squeeze of lemon to refresh the sauce.

Low-Cholesterol Notes

This pasta is naturally light, but you can reduce cheese and add more herbs for flavor. Olive oil can replace part of the butter if you want a lighter finish.

Budget Tips

Use pantry pasta and a single lemon to keep costs low. A small amount of brown butter adds a lot of flavor without extra ingredients.

Ingredient Highlights

Lemon zest gives the sauce a strong aroma without extra acidity. Pasta water emulsifies the brown butter into a silky coating that clings to every strand.

Make-Ahead & Meal Prep

Cook the pasta just shy of al dente if you plan to reheat. Toss with a splash of water in a hot pan and finish with fresh lemon to revive the flavor.

Serving Ideas

Add grilled chicken or roasted vegetables for a more filling plate. A handful of arugula or baby spinach stirred in at the end adds freshness and color. Keep extra zest on hand and add it at the end for a stronger citrus aroma. If you like heat, add a small pinch of chili flakes when browning the butter. Serve immediately so the sauce stays silky and the pasta does not dry out. A quick shower of parmesan at the end adds savor without heaviness.