Quick Summary
Lemon Spaghetti with Garlic Toasted Breadcrumbs is the perfect pasta dish and only takes 20 minutes to make! The lemon sauce is light, refreshing, and so delicious! Top the spaghetti with garlic toasted breadcrumbs, Parmesan cheese, and fresh basil for a simple, but gourmet meal!
You know a recipe is good when you tell your family how amazing it is after every single bite, ha! That is what happens when I make Lemon Spaghetti with Garlic Toasted Breadcrumbs.
And I don’t do this because I am looking for compliments, I just can’t help myself because it is SO good. Luckily, everyone agrees with me and expresses their love for the pasta too. Lemon spaghetti is a family favorite!
The light lemon sauce is bursting with lemon flavor. It is so refreshing and so good with a healthy amount of salty Parmesan cheese and sweet basil.
To take the lemon spaghetti to the next level, I make garlic toasted breadcrumbs to sprinkle on top. Don’t skip them because they are INCREDIBLE!! They add a nice garlicky, salty, crunch. Plus, carbs on carbs? Always a good idea.
Promise me you will try my lemon spaghetti recipe. It is restaurant quality but EASY to make at home!
Table of Contents
Pasta Ingredients
You are a few ingredients way from the BEST dinner ever!
- Spaghetti– we use classic spaghetti but any pasta will work. You can even use gluten-free pasta if you need the dish to be gluten-free.
- Olive oil– for the lemon sauce.
- Lemon– you need lemon zest and fresh lemon juice.
- Parmesan cheese– buy a wedge of good Parmesan cheese and freshly grate it for this dish. There are only a few ingredients so using quality ingredients is important.
- Butter– to add a rich flavor to the pasta.
- Garnish– crushed red pepper flakes, fresh basil, and extra Parmesan cheese.
Toasted Garlic Breadcrumbs
I top the lemon spaghetti with toasted garlic breadcrumbs and they take the pasta dish to the next level. Don’t skip the breadcrumbs!
- Olive oil– to get the bread nice and crispy!!
- Ciabatta bread– tear the bread into small pieces, you want a rustic look. You can also use French bread or sourdough bread.
- Garlic– use fresh garlic cloves and mince with a sharp knife or use a garlic press.
- Salt– always!
To make the breadcrumbs: in a large skillet, heat the olive oil over medium heat. Add the bread pieces and cook, stirring occasionally, until bread is golden brown and toasted. Add the garlic and cook for 1 minute. Season with salt, to taste.
The toasted breadcrumbs are SO good. I sometimes have to make more because I end up snacking on them while I cook. Oops!!
How to Make Lemon Spaghetti
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve 1 cup of the starchy pasta water and drain the pasta. Pour the pasta back into the pot.
- While the pasta is cooking, whisk together the olive oil, lemon zest, lemon juice, and Parmesan cheese in a small bowl.
- Pour the lemon sauce over the cooked spaghetti. Add the butter and toss until well combined, the butter will melt over the warm pasta. Add ¼ cup of the reserved pasta water and toss again. If you think the pasta needs a little more liquid, you can add a little more of the water.
- Season with crushed red pepper flakes, salt, and black pepper, to taste. Divide the pasta among bowls and garnish with fresh basil, extra Parmesan cheese, and the toasted breadcrumbs. Serve immediately.
Serving Suggestions
Serve any of the following dishes along side the spaghetti for an amazing meal!
- Simple Arugula Salad
- Simple Kale Salad
- Easy Green Salad
- Roasted Green Beans
- Roasted Broccoli
- Roasted Asparagus
- Garlic Bread
Storing Tips
To be honest, we usually don’t have leftovers when we make this one because everyone loves it! But if you do, store the leftover spaghetti in an airtight container in the refrigerator for up to 4 days.
Store the toasted breadcrumbs in an airtight container on the counter for up to 1 week.
More Pasta Recipes
- Cacio e Pepe
- 5-Ingredient Spinach Parmesan Pasta
- Pasta Pomodoro
- Spaghetti and Meatballs
- Baked Ziti
- Pasta Primavera
- Baked Spaghetti
Lemon Spaghetti with Toasted Garlic Breadcrumbs
Ingredients
For the toasted breadcrumbs:
- 1/3 cup olive oil
- 1 1/2 cups finely torn ciabatta bread
- 2 cloves garlic, minced
- Kosher salt
For the spaghetti:
- 1 pound spaghetti
- 1/2 cup olive oil
- Zest of 1 lemon
- 1/2 cup lemon juice
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- Crushed red pepper flakes, to taste
- Kosher salt and black pepper, to taste
- Fresh basil and extra Parmesan cheese, for serving
Instructions
- To make the breadcrumbs: in a large skillet, heat the olive oil over medium heat. Add the bread and cook, stirring occasionally, until bread is golden brown and toasted. Add the garlic and cook for 1 minute. Season with salt, to taste. Transfer to a bowl and set aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve 1 cup of the starchy pasta water and drain the pasta. Pour the pasta back into the pot.
- While the pasta is cooking, whisk together the olive oil, lemon zest, lemon juice, and Parmesan cheese in a small bowl.
- Pour the lemon sauce over the cooked spaghetti. Add the butter and toss until well combined, the butter will melt over the warm pasta. Add ¼ cup of the reserved pasta water and toss again. If you think the pasta needs a little more liquid, you can add a little more of the water.
- Season with crushed red pepper flakes, salt, and black pepper, to taste. Divide the pasta among bowls and garnish with fresh basil, extra Parmesan cheese, and the toasted breadcrumbs. Serve immediately.
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
I make a similar recipe, but for a little more nutritional value I add green onions and zucchini sauteed in olive oil, with some toasted nuts, like pine nuts or pistacchios.
Made this for the first time. Added sun dried tomatoes and diced ham and feta. Yum! Next time I think I will cut back on olive oil and increase butter ! Thanks for a lite summer pasta that isn’t cold!
LOVE this recipe!! So light and yummy! Thank you so much for a great alternative to red sauce on spaghetti!
I’d give this 4.5 starts if possible. A wonderful change from red sauce pasta dishes. A summertime treat! Of course I Iove anything lemon, but this was not overwhelming with lemon flavor. Just right.
Remember to save some of the pasta water as you will need it.
I will definitely be making this again soon.
I make this dish for guests frequently. I do use a mix of white wine and lemon juice for my sauce. I serve with roasted shrimp which complements the flavors perfectly.
Perfect!
Cooked it last nighr…. Thanks for recipe
You are welcome.
Delicious!!!
Thanks!
What is ciabatta bread? I’m from a sml. town.I’m afraid I’ve never heard of it.Is there a substitute?
It’s an Italian loaf. You can use French bread.
WOW!! I made this because I happened to have everything in house and it sounded easy and tasty. I made it exactly as the recipe said. The lemon wasn’t overpowering at all. My husband and I loved it!! I made the bread bites – delicious and very easy. I also used your recipe for roasted green beans. It was all prepped and on the table in 30 minutes or so. Scrumptious
It’s so good, huh? I am so glad you tried it and loved it.
Very good! Made it as instructed…
Glad you enjoyed the recipe.
Oh my God this was so good. My husband and I both moaned for our first few bites. The acid from the lemon was wonderful. I’d argue 1/4 of pasta water is enough. I’d be generous with the red pepper flakes because they go beautifully with the lemon. Same goes for black pepper. Used store brand spaghetti, couldn’t even tell. So easy to follow, excellent weeknight dish if you’re beat. ❤️❤️
I am thrilled you loved it because it is one of my favorite meals.
Holy moly this is delicious! And the bread crumb topping is ridiculously good. That recipe goes in my “keep forever” folder. Thanks!
Yay! I am so glad you love it!
My husband and I thoroughly enjoyed this pasta dish! I made it gluten free with Jovial noodles and and homemade gluten free dinner rolls (for the toasted breadcrumbs). We also skipped the butter and parmesan cheese, although I imagine it is a lot tastier with the dairy included.
I am glad you loved the spaghetti!
This was really good I will add chicken or shrimp next time more butter than olive oil
Chicken or shrimp would be a great addition!
Made this tonight. My guy loved it, but for me it was just meh! Nice level of lemon but I couldn’t really taste the cheese much. If I were to make the breadcrumbs again, I would use butter, rather than oil. Personal preference.
Delicious!!!!!! I omitted the breadcrumbs. Add in some chicken to give it some protein. Also enjoying a beet salad with it. Definitely will make again. Think I’ll try adding in some capers.
Love it!