Quick Lemon Sage Pasta (15-Minute Meal!)

This Quick Lemon Sage Pasta is an absolute lifesaver when you need a delicious and elegant meal on the table in literally 15 minutes! It features perfectly cooked spaghetti tossed in a simple yet incredibly flavorful sauce made with butter, fresh sage, bright lemon, Parmesan cheese, and a surprising hint of soy sauce for umami depth. I adore this Lemon Sage Pasta recipe because it uses just a handful of ingredients but delivers such a satisfying and sophisticated flavor. It’s the perfect lunch or light dinner, especially wonderful for enjoying the fresh flavors of spring right now on April 13, 2025!

Why You’ll Love This Lemon Sage Pasta

• Ready in 15 Minutes: Seriously fast, making it the ultimate quick weeknight dinner or lunch.
• Bright and Flavorful: The combination of fresh lemon and aromatic sage is classic and refreshing.
• Simple Ingredients: Uses mostly pantry staples along with fresh lemon and sage.
• Elegant Yet Easy: Feels sophisticated enough for guests but easy enough for a beginner cook.
• One-Pan Sauce: The sauce comes together quickly while the pasta cooks.

Ingredients for Lemon Sage Pasta

Here’s what you’ll need to make this quick and delicious pasta dish. The full list with measurements is in the recipe card below.

Pasta

• Uncooked spaghetti pasta (Pasta)

Sauce

• Lemons (for zest and juice) (Fruit)
• Grated Parmesan cheese (plus more for serving) (Dairy)
• Unsalted butter, diced (Fat)
• Fresh sage leaves (Herb)
• Soy sauce (Condiment)
• Fresh cracked black pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the simple elegance of this Lemon Sage Pasta, but here are some easy variations:

• Add Protein: Toss with cooked shrimp, shredded chicken, or chickpeas at the end.
• Add Vegetables: Stir in some wilted spinach, steamed asparagus, or green peas along with the pasta.
• Make it Spicy: Add a pinch of red pepper flakes along with the black pepper.
• Different Herbs: Use fresh thyme or rosemary instead of sage.
• Nutty Addition: Sprinkle with toasted pine nuts or walnuts before serving.

How to Make Lemon Sage Pasta

Let me show you just how quickly this Lemon Sage Pasta comes together:

Prep Lemon and Cook Pasta

1. First, I zest the lemons onto a small plate and then squeeze the juice into a small bowl. Having this ready makes the sauce come together fast!
2. Next, I cook the spaghetti in a large pot of boiling salted water. I follow the package directions but remove about one minute of cooking time so the pasta is perfectly al dente (firm to the bite).
3. Crucially, before draining the pasta, I reserve about one ladleful (around ½ cup) of the starchy pasta water. This magic water helps create the sauce!

Make the Sauce

1. In the meantime, while the pasta cooks, I make the quick sauce. I melt the diced butter in a large chef’s pan or skillet over medium heat.
2. Once melted, I add the lemon zest and the whole fresh sage leaves. I let them sizzle gently in the butter for a minute or two until the sage becomes fragrant and slightly crisp, infusing the butter with flavor.

Combine and Finish

1. I take that reserved ladleful of starchy pasta water and pour it into the lemon sage butter in the pan.
2. I add the soy sauce, lemon juice, and the grated Parmesan cheese.
3. I gently stir the sauce with a wooden spoon until the cheese starts to melt and the sauce comes together.
4. When the pasta is ready, I drain it quickly in a colander and immediately add it to the pan with the lemon butter sage sauce.
5. I toss everything well to coat the pasta thoroughly with the delicious sauce. If the sauce seems a little too thick, I add a tiny splash more of the reserved pasta water to reach the perfect consistency.
6. I divide the Lemon Sage Pasta into plates.
7. I sprinkle with remaining parmesan cheese and pepper.

Tips and Tricks for the BEST Lemon Sage Pasta

Here are my secrets for making this simple pasta dish truly shine:

• Use Fresh Lemon & Sage: These are the star flavors! Fresh lemon juice/zest and fresh sage leaves make a huge difference compared to bottled juice or dried herbs.
• Cook Pasta Al Dente: Since the pasta finishes briefly in the sauce, cooking it al dente prevents it from becoming mushy.
• Don’t Forget Pasta Water: That starchy pasta water is liquid gold! It helps emulsify the butter and cheese, creating a silky sauce that clings to the noodles.
• Brown the Butter Slightly (Optional): For extra nutty flavor, let the butter brown slightly before adding the sage and zest, but watch it carefully!
• Adjust Seasoning: Taste at the end! Depending on your broth (if used instead of water for pasta) and Parmesan, you might need a pinch more salt.

How to Serve

This Lemon Sage Pasta is fantastic served:

• As Is: A simple, elegant vegetarian main course.
• With Protein: Top with grilled chicken, pan-seared shrimp, or scallops.
• As a Side Dish: A flavorful accompaniment to roasted fish or chicken.
• With Vegetables: Serve alongside steamed asparagus or a simple green salad.

Serve immediately while hot.

Make Ahead and Storage

This pasta dish is best enjoyed fresh, immediately after making it, as the sauce is delicate. Leftovers can be stored in the refrigerator for 1-2 days but may become dry upon reheating. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.

FAQs about Lemon Sage Pasta

• Can I use a different type of pasta?
  • Absolutely! Linguine, fettuccine, bucatini, or even shorter shapes like penne would work. Adjust cooking time accordingly.
• Can I make this without the soy sauce?
  • Yes, the soy sauce adds a subtle umami depth, but you can omit it if needed. You might want to adjust the salt slightly.
• Can I use dried sage?
  • Fresh sage is highly recommended for its flavor and texture when sizzled in butter. If using dried, add about ½ teaspoon with the Parmesan and lemon juice, rather than frying it in the butter.

Enjoy this incredibly quick, flavorful, and elegant Lemon Sage Pasta! It’s a perfect dish for a simple yet special meal.

Lemon Sage Pasta

• Author: Caoimhe Byrne
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 2 1x
• Category: Main Course, Pasta
• Cuisine: Italian-Inspired

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Description

This lemon sage pasta recipe uses simple ingredients and is ready in 15 minutes. The perfect quick lunch or dinner! Spaghetti is tossed in a simple yet flavorful sauce of butter, lemon, sage, and Parmesan.

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Ingredients

Scale 1x2x3x

• 1/2 pound (250g) uncooked spaghetti or linguine pasta
• 1 1/2 lemons (zest from all, juice from all)
• 2 1/2 ounces (about 3/4 cup packed) freshly grated Parmesan cheese, plus 1 1/2 ounces (about 1/2 cup packed) for serving
• 3 tablespoons (50g) unsalted butter, diced
• 10 fresh sage leaves
• 2 tablespoons soy sauce (low-sodium recommended)
• 1 teaspoon fresh cracked black pepper, plus more to taste
• Salt (for pasta water)

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Instructions

• Prepare Lemon: Zest the 1 1/2 lemons onto a small plate. Squeeze the juice from the lemons into a small bowl. Set aside.
• Cook Pasta: Bring a large pot of generously salted water to a boil. Add the spaghetti (or linguine) and cook according to package directions until al dente (typically 1 minute less than the package time).
• Make Sauce Base: While the pasta is cooking, melt the diced butter in a large skillet or chef’s pan over medium heat. Once melted, add the lemon zest and whole fresh sage leaves. Cook, stirring gently, for 1-2 minutes until the sage leaves become fragrant and slightly crisp, and the butter is infused.
• Reserve Pasta Water & Drain Pasta: Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the cooked pasta in a colander.
• Finish Sauce: Add one ladleful (about 1/4 cup) of the reserved pasta water to the skillet with the lemon sage butter. Add the soy sauce, lemon juice, and 2 1/2 ounces (about 3/4 cup) of the grated Parmesan cheese. Stir gently with a wooden spoon or whisk until the cheese melts and the sauce emulsifies.
• Combine Pasta and Sauce: Add the drained pasta directly to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a little more of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
• Serve: Divide the pasta among plates. Sprinkle generously with the remaining 1 1/2 ounces (about 1/2 cup) of grated Parmesan cheese and fresh cracked black pepper. Serve immediately.

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Notes

• Pasta Water: The starchy pasta water is key to creating a smooth, emulsified sauce that clings to the pasta. Don’t forget to reserve some before draining!
• Sage: Fresh sage leaves provide the best flavor and crisp up nicely in the butter.
• Parmesan: Use freshly grated Parmesan cheese (like Parmigiano-Reggiano) for the best flavor and melting quality.
• Al Dente: Cooking the pasta al dente ensures it doesn’t become mushy when tossed in the sauce.
• Consistency: Adjust the amount of pasta water added at the end to achieve your preferred sauce consistency.
• Storage: This pasta is best enjoyed immediately. Leftovers can be stored in the refrigerator, but the sauce may absorb into the pasta. Reheat gently, adding a splash of water or broth if needed.