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Lemon Parm Pasta

Lemon Parm Pasta

  • Author: Mix and Match Mama


I don’t know about your family…but in our house, we like a pasta supper year around.  That being said, during the warm months, we swap out our heavy sauces for light ingredients.  This yummy dish is sometimes a vegetarian entree (especially on nights when Andrew isn’t home for dinner), and it’s also a great side to grilled summer foods (like chicken, pork, fish and shrimp!).


  • 1 pound of pasta (use regular, whole wheat or gluten-free!)
  • 3 to 4 tablespoons of Extra Virgin Olive Oil (EVOO)
  • the zest and juice of 2 lemons (about 2 tablespoons of zest and 1/2 cup or so of juice)
  • ½ cup grated Parmesan cheese (plus more for garnish)
  • ½ cup chopped parsley (plus more for garnish)
  • Salt and Pepper


  1. Bring a large pot of water to boil over medium-high heat.  Drop your pasta and cook to al dente (about 6 minutes or so).
  2. Drain the water from the pasta and immediately add your other ingredients.  Toss in your EVOO, lemon zest, lemon juice, Parmesan cheese, a pinch of salt and pepper and parsley.
  3. Serve immediately with a little more zest, cheese and parsley to garnish.