Pasta al Limone, Burro e Salvia | Italian Lemon Pasta with Butter & Sage Recipe

This is one of the simplest, easiest, and most delicious ways to whip up a classic “Pasta al Limone,” or lemon pasta. In the time it takes to boil some pasta, you will have an incredible dish that tastes fresh and extravagant but just uses a few simple ingredients that you very likely have on hand already.

Pasta al Limone, Burro e Salvia | Italian Lemon Pasta with Butter & Sage Recipe

Watch the Pasta Grammar video:

PASTA AL LIMONE, BURRO E SALVIA RECIPE

Makes: 2 servings

Cook Time: 20 minutes

For this recipe, you will need:

• Salt

• 7 ounces (200 g) dry pasta (we recommend paccheri, but rigatoni or penne will work as well)

• 2 tablespoons (30 g) unsalted butter

• About 5 fresh sage leaves, or to taste

• A pinch of fresh ground black pepper

• The juice of 1 large lemon

• Grated lemon zest for topping

Bring a large pot of water to a rolling boil and salt it generously. Add the pasta and cook as directed, but for 2 to 3 minutes less than the recommended “al dente” cook time.

Meanwhile, place the butter in a large non-stick pan over low heat and ladle in enough pasta water to cover the bottom of the pan. When the butter melts, add the sage leaves, a pinch of black pepper, and salt to taste. Reduce the heat to minimum and keep the sauce warm while the pasta cooks.

When the pasta is done (a few minutes away from al dente), use a slotted ladle to transfer it into the sauce. Turn the pan heat up to medium/high, and ladle in enough pasta water to create a simmer. Cook the pasta in the pan, stirring almost constantly, until it is al dente to your taste. If the liquid boils off and the pasta needs more time, simply add some more pasta water and keep cooking.

Add the lemon juice, turn up the heat slightly and let the sauce thicken while stirring. Serve immediately, topped with grated lemon zest.

Buon appetito!