24+ Flavorful Summer Lemon Pasta Recipes You’ll Want to Make Again and Again

Summer is the season for fresh, vibrant, and light meals that are as easy to prepare as they are delicious.

If you’re looking for the perfect pasta dish to complement those warm, sunny days, look no further than lemon pasta.

Bright, tangy, and refreshing, lemon is the perfect citrus to elevate pasta and create a burst of flavor that pairs beautifully with summer ingredients.

Whether you’re craving something creamy, herby, or light, lemon pasta is the answer to your culinary needs.

In this blog article, we’ll be exploring over 24+ summer lemon pasta recipes that will turn your mealtime into a celebration of flavors.

From zesty lemon shrimp pasta to creamy ricotta and lemon pasta, there’s a dish for every taste and occasion.

So grab your favorite pasta, a lemon, and get ready to indulge in a world of citrusy, fresh, and summery pasta dishes!

24+ Flavorful Summer Lemon Pasta Recipes You’ll Want to Make Again and Again

There’s no better way to enjoy the sunshine and the vibrant flavors of summer than with a plate of lemon pasta.

These 24+ recipes offer endless variations—from light, refreshing dishes with seafood and vegetables to creamy, indulgent pastas that still feel fresh.

The best part is that these recipes are versatile, easy to prepare, and perfect for any summer occasion, whether you’re hosting a dinner party, enjoying a quiet lunch, or bringing a dish to a potluck.

So, the next time you’re in the mood for something bright and satisfying, let lemon be the star of your pasta dish.

With over 24 recipes to choose from, you’ll never run out of new ways to enjoy this citrusy delight.

Get ready to experiment with flavors, enjoy the burst of citrusy goodness, and make your summer meals unforgettable with these delicious lemon pasta recipes!

Lemon Basil Angel Hair Pasta

A light, fragrant pasta dish that combines the tang of lemon with the sweetness of fresh basil, this recipe is ideal for summer lunches or as a side for grilled fish or chicken.

The angel hair noodles soak up the lemony olive oil sauce, making each bite delicate and full of flavor.

Ingredients:

• 8 oz angel hair pasta
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• Zest and juice of 2 lemons
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan cheese
• 1 cup fresh basil leaves, chopped
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook angel hair pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet over medium heat, add olive oil and garlic. Cook for 1–2 minutes until fragrant, but not browned.
3. Stir in lemon zest, juice, and red pepper flakes. Cook for 1 minute.
4. Add drained pasta to the skillet along with reserved pasta water. Toss to coat the noodles.
5. Mix in Parmesan and chopped basil. Season with salt and pepper to taste.
6. Serve immediately, garnished with extra lemon zest or basil, if desired.

This pasta captures everything you want in a summer meal—light, citrusy, and herbaceous.

It’s simple to make but feels like a special treat with every twirl of your fork.

Creamy Lemon Zucchini Fettuccine

Creamy but not heavy, this pasta blends the richness of a lemony cream sauce with ribbons of sautéed zucchini.

It’s the perfect way to use up summer squash while staying cool and satisfied on hot days.

Ingredients:

• 12 oz fettuccine
• 2 tbsp olive oil
• 2 medium zucchini, julienned or thinly sliced
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup heavy cream
• 1/2 cup grated Pecorino Romano (or Parmesan)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add zucchini and sauté for 5–6 minutes until tender.
3. Stir in garlic and cook for 1 more minute.
4. Add lemon zest and juice, followed by the heavy cream. Stir and let simmer for 2 minutes.
5. Toss in the cooked pasta and cheese, using pasta water to loosen the sauce as needed.
6. Season with salt and pepper, then garnish with chopped parsley before serving.

The creaminess of the sauce combined with the freshness of lemon and zucchini creates a satisfying balance—rich enough to feel indulgent, but bright enough to keep things light for summer dining.

Chilled Lemon Orzo Pasta with Arugula and Feta

This chilled lemon orzo pasta is more of a pasta salad than a hot dish, making it an excellent make-ahead option for picnics, barbecues, or light weeknight dinners.

It features a lemon vinaigrette that ties together peppery arugula, salty feta, and tender orzo.

Ingredients:

• 1 cup orzo pasta
• 2 cups baby arugula
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 2 tbsp chopped fresh dill or parsley
• Zest and juice of 1 large lemon
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook orzo in salted boiling water until tender. Drain and rinse with cold water to stop cooking.
2. In a small bowl, whisk together lemon zest, juice, olive oil, salt, and pepper to make the dressing.
3. In a large bowl, combine orzo, arugula, feta, red onion, and herbs.
4. Pour the dressing over the salad and toss well to combine.
5. Chill for at least 30 minutes before serving for best flavor.

Cool, crisp, and citrus-forward, this orzo pasta is a summer staple that’s endlessly customizable.

Serve it solo as a light lunch or alongside grilled seafood or chicken for a complete, refreshing meal.

Lemon Garlic Shrimp Linguine

This pasta pairs the bold, savory flavor of garlic with juicy shrimp and a punch of lemon, resulting in a seafood-forward dish that tastes like summer on a plate.

Light yet satisfying, it comes together quickly, making it perfect for warm evenings when you want something fresh and fast.

Ingredients:

• 10 oz linguine
• 2 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• Zest and juice of 2 lemons
• 1/4 tsp crushed red pepper flakes
• 1/4 cup chopped parsley
• Salt and black pepper, to taste

Instructions:

1. Cook linguine in salted water until al dente. Reserve 1/2 cup pasta water and drain.
2. Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink and opaque (about 2–3 minutes per side). Remove from skillet.
3. In the same skillet, add garlic and red pepper flakes. Sauté for 1 minute.
4. Add lemon juice, zest, and cooked pasta. Toss to combine, adding reserved pasta water if needed to loosen the sauce.
5. Return shrimp to the skillet and toss with parsley before serving.

This dish delivers big flavor with minimal effort.

The brightness of the lemon cuts through the richness of the shrimp, creating a dish that’s equal parts refreshing and indulgent.

Lemony Ricotta Penne with Peas

This creamy, citrusy pasta recipe brings together lemon and ricotta for a soft, velvety sauce that clings beautifully to penne.

Sweet green peas add a pop of texture and color, making this a vibrant and balanced vegetarian option.

Ingredients:

• 12 oz penne pasta
• 1 cup ricotta cheese
• 1 cup frozen peas, thawed
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper, to taste
• Mint or basil for garnish (optional)

Instructions:

1. Cook penne in salted water until al dente. Reserve 1/4 cup pasta water and drain.
2. In a large mixing bowl, combine ricotta, lemon juice, zest, Parmesan, and olive oil. Stir until smooth.
3. Add hot pasta and peas directly into the ricotta mixture. Toss well to coat, adding pasta water as needed for a creamier texture.
4. Season with salt and pepper to taste and garnish with herbs if using.

Creamy, citrusy, and packed with bright green peas, this dish feels like summer comfort food—simple to prepare but rich in flavor and texture.

Spaghetti al Limone with Toasted Pine Nuts

This minimalist lemon pasta is made with a few high-quality ingredients that let lemon shine.

The addition of toasted pine nuts brings a subtle nuttiness and crunch that contrasts beautifully with the smooth, silky lemon-butter sauce.

Ingredients:

• 8 oz spaghetti
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• Zest and juice of 1–2 lemons (to taste)
• 1/4 cup toasted pine nuts
• 1/2 cup grated Parmesan or Pecorino cheese
• Salt and black pepper, to taste
• Chopped parsley, for garnish

Instructions:

1. Cook spaghetti in salted water until al dente. Reserve 1/2 cup pasta water and drain.
2. In a large pan, melt butter with olive oil over medium heat. Add lemon zest and juice, then stir to combine.
3. Add spaghetti to the pan and toss in the sauce. Stir in cheese and reserved pasta water until silky.
4. Season with salt and pepper. Top with toasted pine nuts and parsley before serving.

Elegant and understated, this pasta proves that sometimes less really is more.

With its balance of richness and citrus brightness, it’s a dish you’ll want to revisit all summer long.

Lemon and Spinach Ricotta Tortellini

This dish combines creamy ricotta-filled tortellini with a zesty lemon and spinach sauce.

It’s an indulgent yet light summer pasta that’s full of flavor and perfect for enjoying outdoors with a glass of white wine.

Ingredients:

• 9 oz ricotta-filled tortellini (fresh or frozen)
• 2 tbsp olive oil
• 3 cups fresh spinach, roughly chopped
• Zest and juice of 1 lemon
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Cook tortellini in salted water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add spinach and cook for 2–3 minutes until wilted.
3. Stir in lemon zest, juice, and heavy cream. Let simmer for 2–3 minutes to thicken.
4. Add cooked tortellini to the skillet and toss to coat, adding reserved pasta water as needed to create a silky sauce.
5. Stir in Parmesan and season with salt and pepper. Garnish with fresh basil and serve.

This dish is a delightful balance of creamy, citrusy, and fresh, with the spinach bringing a subtle earthiness that pairs perfectly with the ricotta-filled tortellini.

It’s a comforting yet light meal that’s perfect for any summer gathering.

Lemon Pesto Pasta with Roasted Cherry Tomatoes

A refreshing twist on traditional pesto, this lemon-infused version brings extra brightness to the already vibrant basil flavor.

Roasted cherry tomatoes add sweetness and a burst of color to the dish, making it as delicious as it is visually appealing.

Ingredients:

• 12 oz pasta (fusilli, farfalle, or your favorite type)
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• Zest and juice of 1 lemon
• 2 cloves garlic
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1 pint cherry tomatoes, halved
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15–20 minutes until softened and slightly caramelized.
2. Meanwhile, cook the pasta in salted water until al dente. Reserve 1/2 cup of pasta water and drain.
3. In a food processor, combine basil, pine nuts, lemon zest and juice, garlic, and Parmesan. Pulse until smooth, adding olive oil gradually to create a pesto sauce.
4. Toss the cooked pasta with the pesto, adding reserved pasta water if needed to thin the sauce.
5. Serve the pesto pasta with roasted cherry tomatoes on top.

This dish is vibrant, aromatic, and bursting with fresh flavors.

The lemon pesto gives the pasta a lively zing, while the roasted tomatoes provide a warm, sweet contrast, making it a perfect dish for summer evenings.

Lemon Caper Pasta with Grilled Chicken

For a heartier meal, this lemon caper pasta combines the tang of capers and lemon with juicy grilled chicken.

It’s a quick and simple recipe that offers a satisfying balance of flavors and textures, perfect for a weeknight dinner or a casual weekend gathering.

Ingredients:

• 8 oz spaghetti or fettuccine
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 tbsp capers, drained
• Zest and juice of 1 lemon
• 1/2 cup chicken broth or white wine
• 1/4 cup heavy cream
• 1/4 cup chopped parsley
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season chicken breasts with olive oil, salt, and pepper, then grill for 6–7 minutes per side, or until fully cooked. Let rest before slicing.
2. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
3. In a large skillet, heat a little olive oil over medium heat. Add capers and cook for 1–2 minutes until crispy.
4. Add lemon zest, juice, and chicken broth (or white wine), simmering for 3–4 minutes.
5. Stir in heavy cream and cooked pasta, tossing to coat. Add reserved pasta water if needed to loosen the sauce.
6. Serve the pasta with grilled chicken slices and a sprinkle of chopped parsley.

This pasta is a beautiful combination of tangy, creamy, and savory elements, with the grilled chicken adding a satisfying, smoky flavor.

The capers provide a briny kick that complements the lemon, making this a dish that feels special yet is simple to prepare.

Lemon and Asparagus Penne

This light pasta dish combines the freshness of lemon with the tender crunch of asparagus, creating a healthy and vibrant meal that’s perfect for a sunny afternoon.

The addition of garlic and olive oil adds depth of flavor, while Parmesan brings a creamy finish.

Ingredients:

• 12 oz penne pasta
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook penne in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add asparagus pieces and cook for 5–6 minutes, until tender but still slightly crisp.
4. Stir in lemon zest and juice, then toss in the cooked pasta. Add reserved pasta water as needed to create a sauce.
5. Stir in Parmesan, salt, and pepper. Garnish with chopped parsley and serve.

This pasta dish is as light as it is flavorful, with the lemon brightening the earthy asparagus.

It’s a great way to enjoy fresh vegetables while keeping the meal simple and satisfying.

Lemon Tarragon Pasta with Grilled Salmon

A luxurious pasta recipe that pairs the rich flavor of grilled salmon with the delicate tang of lemon and tarragon.

This is an elevated meal that’s perfect for a special dinner or a weekend treat, combining the best of summer’s bounty with refreshing, herby notes.

Ingredients:

• 8 oz fettuccine or tagliatelle
• 2 salmon fillets
• 1 tbsp olive oil
• 1/2 cup heavy cream
• Zest and juice of 1 lemon
• 2 tbsp fresh tarragon, chopped
• Salt and black pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Preheat grill or grill pan to medium-high heat. Rub salmon fillets with olive oil and season with salt and pepper.
2. Grill salmon for 4–5 minutes per side, or until cooked through and easily flaked with a fork. Remove from grill and set aside.
3. Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
4. In a large skillet, heat heavy cream over medium heat. Stir in lemon zest, juice, and tarragon. Let simmer for 2–3 minutes until the sauce thickens.
5. Add the cooked pasta to the sauce, tossing to coat. Flake the grilled salmon into large pieces and fold into the pasta.
6. Garnish with fresh dill before serving.

The combination of creamy sauce, fragrant tarragon, and perfectly grilled salmon makes this dish feel indulgent yet light enough for a summer meal.

The lemon adds the perfect touch of acidity to balance the richness of the cream and fish.

Lemon Cucumber Pasta Salad

This chilled pasta salad is refreshing and light, with lemon and cucumber providing a cooling, crisp texture.

It’s perfect for hot summer days when you want a no-cook, make-ahead meal that’s still packed with flavor.

Ingredients:

• 12 oz fusilli or rotini pasta
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 1 tbsp white wine vinegar

Instructions:

1. Cook pasta in salted water until al dente. Drain and rinse under cold water to cool it down.
2. In a large bowl, combine cooled pasta, cucumber, red onion, and feta.
3. In a small bowl, whisk together lemon zest, lemon juice, olive oil, vinegar, salt, and pepper to create the dressing.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Garnish with fresh mint and refrigerate for at least 30 minutes before serving.

This pasta salad is perfect for picnics, BBQs, or light lunches.

The lemony dressing, paired with cool cucumber and tangy feta, gives the dish a refreshing, summery vibe that’s sure to impress.

Lemon and Ricotta Gnocchi

This dish combines pillowy homemade or store-bought gnocchi with a creamy lemon ricotta sauce.

It’s a comforting, yet light pasta option that perfectly balances the richness of the ricotta with the citrusy zing of lemon, making it ideal for a summer dinner.

Ingredients:

• 1 lb gnocchi (store-bought or homemade)
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Instructions:

1. Cook gnocchi in salted boiling water according to package directions. Once they float to the top, drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add ricotta, lemon zest, and lemon juice. Stir in heavy cream and cook for 2–3 minutes until heated through and creamy.
3. Add the cooked gnocchi to the skillet, tossing gently to coat them in the lemon ricotta sauce.
4. Stir in Parmesan and season with salt and pepper to taste.
5. Garnish with fresh basil or parsley and serve.

This dish is indulgent but still light, with the lemon and ricotta sauce adding a refreshing richness to the gnocchi.

It’s perfect for an elegant yet easy-to-make summer meal.

Lemon and Garlic Shrimp Orzo

Orzo’s small, rice-like shape makes it a great base for this zesty, lemony shrimp dish.

The garlic and lemon create a bright, flavorful sauce, while the shrimp adds a lovely protein boost. This meal is quick and perfect for a light summer dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 8 oz orzo pasta
• 3 tbsp olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup dry white wine (or chicken broth)
• 1/4 cup chopped parsley
• Salt and black pepper, to taste
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook orzo in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add shrimp to the skillet and cook for 2–3 minutes per side until they turn pink and opaque.
4. Stir in lemon zest, lemon juice, white wine, and red pepper flakes. Let the sauce simmer for 2 minutes.
5. Add the cooked orzo to the skillet and toss to coat. Add reserved pasta water as needed to create a smooth sauce.
6. Stir in chopped parsley and season with salt and pepper before serving.

This shrimp and orzo dish is bright and packed with flavor, with the garlic and lemon complementing the shrimp perfectly.

It’s a light but satisfying meal that’s perfect for a summer evening.

Lemon and Avocado Pasta with Cherry Tomatoes

This creamy pasta dish gets its richness from ripe avocado instead of heavy cream, making it a healthier, plant-based alternative.

Paired with tangy lemon and juicy cherry tomatoes, it’s a perfect warm-weather pasta option that’s both nutritious and delicious.

Ingredients:

• 12 oz pasta (spaghetti, penne, or your favorite shape)
• 2 ripe avocados, peeled and pitted
• Zest and juice of 1 lemon
• 1/4 cup olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt and black pepper, to taste

Instructions:

1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a food processor, combine avocados, lemon zest, lemon juice, and olive oil. Blend until smooth, adding a little pasta water as needed to thin the sauce.
3. Toss the cooked pasta with the avocado sauce, adding more pasta water for desired consistency.
4. Gently stir in halved cherry tomatoes and fresh basil.
5. Season with salt and pepper to taste and serve immediately.

This pasta is creamy, fresh, and packed with healthy fats from the avocado.

The bright lemon adds a lovely zing, while the cherry tomatoes bring a burst of sweetness. It’s a light and satisfying dish for those warm summer days.

Lemon Basil Pasta with Grilled Vegetables

This pasta features fresh basil, tangy lemon, and a mix of grilled vegetables, making it a colorful and healthy dish perfect for summer cookouts.

The lemon and basil combine for a fragrant, vibrant sauce that complements the smoky flavors from the grilled veggies.

Ingredients:

• 12 oz spaghetti or linguine
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat. Drizzle vegetables with olive oil, salt, and pepper, then grill for about 5-7 minutes until tender and slightly charred.
2. Cook the pasta in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
3. In a large bowl, toss the cooked pasta with lemon zest, lemon juice, and grilled vegetables. Add a bit of reserved pasta water if needed to loosen the sauce.
4. Stir in chopped basil and Parmesan cheese before serving.

This dish combines the smokiness of grilled vegetables with the freshness of lemon and basil, creating a vibrant and satisfying summer meal.

The lemon enhances the flavors of the veggies and pasta, making it perfect for warm evenings.

Lemon Pesto Pasta with Roasted Eggplant

Lemon pesto is a fresh and zesty twist on traditional pesto, and paired with roasted eggplant, it creates a hearty, flavorful meal.

The roasted eggplant’s creamy texture and the bright pesto sauce work wonderfully together, making this a delicious and filling dish.

Ingredients:

• 12 oz pasta (penne or fusilli works well)
• 1 medium eggplant, cut into cubes
• 2 tbsp olive oil
• 1/4 cup pine nuts
• 2 cups fresh basil
• Zest and juice of 1 lemon
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss eggplant cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until golden and tender.
2. Meanwhile, cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
3. In a food processor, blend basil, pine nuts, lemon zest, lemon juice, garlic, and Parmesan until smooth, adding olive oil gradually.
4. Toss the cooked pasta with the lemon pesto sauce and roasted eggplant, adding reserved pasta water as needed to create a creamy sauce.
5. Serve with extra Parmesan on top if desired.

The combination of creamy roasted eggplant and zesty lemon pesto creates a rich and satisfying dish.

The roasted eggplant’s soft texture pairs beautifully with the tangy lemon and fresh basil, making this a fantastic summer meal.

Lemon Parmesan Spaghetti with Crispy Capers

For a simple yet bold pasta, this dish combines the rich umami of Parmesan with the tangy kick of lemon and the crispy, salty crunch of capers.

It’s a dish that’s quick to make but delivers complex, satisfying flavors.

Ingredients:

• 12 oz spaghetti
• 2 tbsp olive oil
• 2 tbsp capers, drained
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Cook spaghetti in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a skillet, heat olive oil over medium heat. Add capers and cook for 1-2 minutes until crispy.
3. Add lemon zest and juice to the skillet, stirring to combine. Toss the cooked pasta in the skillet, adding reserved pasta water as needed to create a smooth sauce.
4. Stir in grated Parmesan cheese, salt, and pepper. Garnish with fresh parsley and serve.

This simple, flavorful pasta is a celebration of tangy lemon and crispy capers.

The crispy capers add an unexpected crunch that elevates the dish, while the Parmesan brings a creamy richness. It’s a quick and easy pasta that’s perfect for any summer meal.

Lemon Garlic Butter Pasta with Shrimp

A rich yet light pasta dish, this recipe combines succulent shrimp with a creamy garlic butter sauce, brightened by the addition of lemon.

It’s a simple yet indulgent dish that’s perfect for a summer dinner.

Ingredients:

• 12 oz spaghetti or linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute, until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
4. Add lemon zest, lemon juice, and chicken broth to the skillet, scraping up any brown bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes.
5. Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in Parmesan and reserved pasta water to create a silky sauce.
6. Return the shrimp to the skillet, toss to combine, and season with salt and pepper. Garnish with fresh parsley and serve.

This pasta is a perfect balance of rich and tangy, with the lemon adding a refreshing burst that complements the buttery sauce and juicy shrimp.

It’s simple yet luxurious—ideal for any summer occasion.

Lemon and Feta Pasta Salad

This chilled pasta salad is perfect for picnics, BBQs, or a light lunch.

The tangy lemon and creamy feta cheese combine with the fresh crunch of vegetables to create a refreshing dish that’s light but satisfying.

Ingredients:

• 12 oz rotini or fusilli pasta
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• Zest and juice of 1 lemon
• 1/4 cup olive oil
• 1 tbsp red wine vinegar
• Salt and black pepper, to taste
• Fresh dill, chopped, for garnish

Instructions:

1. Cook pasta in salted water until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine cooled pasta, cucumber, red onion, olives, and feta cheese.
3. In a small bowl, whisk together lemon zest, lemon juice, olive oil, red wine vinegar, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta and toss to combine.
5. Garnish with fresh dill and serve chilled.

This pasta salad is a refreshing combination of tangy lemon, creamy feta, and crunchy vegetables.

It’s the perfect dish to enjoy on hot summer days or as a side for grilled meats and seafood.

Lemon and Ricotta Spinach Pasta

This light but creamy pasta features ricotta cheese, which gives the dish a smooth, velvety texture.

Paired with spinach and a burst of lemon, this dish is both comforting and refreshing.

Ingredients:

• 12 oz penne or rigatoni
• 2 tbsp olive oil
• 4 cups fresh spinach
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Cook pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add spinach and cook for 3-4 minutes until wilted.
3. Stir in ricotta cheese, lemon zest, and lemon juice, mixing until smooth. Add some reserved pasta water to reach a creamy sauce consistency.
4. Add the cooked pasta to the skillet and toss to combine. Stir in Parmesan cheese, salt, and pepper.
5. Garnish with fresh basil or parsley and serve.

This dish is creamy and light, with the lemon providing the perfect zing to balance the richness of the ricotta.

It’s a delicious, easy-to-make pasta that’s perfect for a light summer meal.

Lemon and Pesto Spaghetti with Grilled Chicken

This pasta brings together the earthy, herby goodness of pesto with the bright, tangy kick of lemon, complemented by the smoky flavor of grilled chicken.

It’s a satisfying, well-balanced meal perfect for a summer evening.

Ingredients:

• 12 oz spaghetti
• 2 chicken breasts
• 3 tbsp olive oil
• 1/4 cup pesto (store-bought or homemade)
• Zest and juice of 1 lemon
• Salt and black pepper, to taste
• Fresh basil, for garnish
• Parmesan cheese, for serving

Instructions:

1. Preheat the grill to medium-high heat. Drizzle chicken breasts with olive oil, and season with salt and pepper.
2. Grill the chicken for about 6-7 minutes per side, or until cooked through. Once done, slice the chicken thinly and set aside.
3. Cook the spaghetti in salted water according to package instructions. Reserve 1/2 cup of pasta water, then drain.
4. In a large bowl, combine the cooked spaghetti with pesto, lemon zest, and lemon juice. Add some reserved pasta water to help create a smooth sauce.
5. Toss in the sliced grilled chicken and season with salt and pepper. Garnish with fresh basil and grated Parmesan.

The combination of pesto, lemon, and grilled chicken creates a wonderfully bright and savory dish.

The lemon adds a refreshing zing that enhances the richness of the pesto, making it a perfect summer meal.

Lemon and Spinach Ricotta Pasta

A creamy yet light pasta dish that’s full of flavor and easy to prepare.

The smooth ricotta, spinach, and lemon come together to create a well-balanced dish that’s perfect for a summer lunch or dinner.

Ingredients:

• 12 oz pasta (fettuccine or pappardelle works well)
• 2 tbsp olive oil
• 3 cups fresh spinach
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese
• Salt and black pepper, to taste
• Pine nuts, toasted (optional, for garnish)

Instructions:

1. Cook pasta in salted water until al dente. Reserve 1/4 cup of pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add spinach and cook for 2-3 minutes, until wilted.
3. Stir in ricotta cheese, lemon zest, and lemon juice. Add a little pasta water to create a smooth sauce.
4. Toss the cooked pasta in the skillet with the spinach and ricotta mixture. Stir in Parmesan and season with salt and pepper.
5. Garnish with toasted pine nuts and serve.

The creamy ricotta, fresh spinach, and bright lemon make for a refreshing and satisfying pasta dish.

It’s rich without being too heavy, and the lemon provides the perfect balance of flavor.

Lemon and Tomato Linguine

This light, refreshing pasta dish highlights the natural sweetness of tomatoes, complemented by the tanginess of lemon.

It’s simple yet flavorful, making it ideal for those warm summer days when you want a quick but delicious meal.

Ingredients:

• 12 oz linguine
• 2 tbsp olive oil
• 2 cups cherry tomatoes, halved
• Zest and juice of 1 lemon
• 1/4 cup fresh basil, chopped
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Grated Parmesan cheese, for serving

Instructions:

1. Cook linguine in salted water according to package instructions. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add the cherry tomatoes and cook for 4-5 minutes, until they begin to soften and release their juices.
3. Stir in lemon zest, lemon juice, red pepper flakes (if using), salt, and pepper. Simmer for 2 minutes to allow the flavors to combine.
4. Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce. Add some reserved pasta water to help create a smooth sauce.
5. Stir in fresh basil and serve with grated Parmesan.

The sweet and juicy tomatoes, along with the tangy lemon, create a fresh and vibrant pasta that’s perfect for a light summer meal.

The fresh basil adds a wonderful herbal note that ties everything together.