The Best Lemon Pasta

This was a replacement for my pasta carbonara when I got pregnant. This recipe is super simple to make in one pan and with staples in your kitchen.

  • Author: andreeabolbea


    • ½ cup Parmesan cheese
  • 3 Tablespoons butter
  • 5 cloves fresh garlic
  • 1 ½ cups chicken broth
  • 1 cup milk
  • 8 oz. angel hair pasta
  • 1 fresh lemon (zest and juice)
  • 2 tablespoon capers


  • Shred the Parmesan cheese and set it aside to allow it to get to room temperature. I like to buy a tub of the shredded Costco Parmesan since we use it quite often in meals and salads.
  • Melt the butter over medium heat in a large skillet (I love my Caraway Home large pan). Add the minced garlic and cook for 1 minute (let it get golden not browned. Browned garlic is bitter).
  • Add the chicken broth and capers.
  • Slowly pour in the milk.
  • Add the pasta. 
  • Let the pasta simmer for 4-5 minutes. Stir it every 30 seconds or so to prevent the noodles from sticking together.
  • Gradually add Parmesan cheese, stirring as you do so, until smooth and well-combined. 
  • Remove from heat and add lemon juice and zest.
  • Toss the pasta to combine. 


The longer you cook the pasta the thicker the sauce gets. 

I recommend angel hair pasta but really any spaghetti noodles work great.

I love to add grilled chicken on top if I’m super hungry but it’s very filling as is.