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.
Ingredients
Scale
- 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)
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.
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.