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Lemon-Carrot Pasta with Parmesan
Bright lemon-carrot pasta with Parmesan in under 25 minutes, simple ingredients, flexible serving.
Why this recipe works
This recipe makes a bright, lemon-kissed pasta with carrot and onion. It’s fast, adaptable, and great for weeknights or light lunches.
- lemon carrot pasta
- parmesan pasta recipe
- quick weeknight pasta
- vegetable pasta with lemon
- pasta with carrot and onion
- gluten-free option pasta
- light lemon pasta
- pasta with fresh lemon zest
Key takeaways
Ready in 25 minutes or less
Uses common pantry staples
Bright, fresh flavor from lemon and Parmesan
Recipe guide
This recipe makes a bright, lemon-kissed pasta with carrot and onion. It’s fast, adaptable, and great for weeknights or light lunches.
A quick, bright pasta you can make in under 25 minutes.
- Ready in 25 minutes or less
- Uses common pantry staples
- Bright, fresh flavor from lemon and Parmesan
What this dish is
A quick, light pasta tossed with sautéed carrot and onion, finished with lemon zest and Parmesan for a bright, savory sauce. Suited for busy weeknights, pescatarians, and anyone who likes fresh, citrusy flavors.
How to make it in 3 steps
1) Cook pasta in salted water until al dente; reserve 1/2 cup pasta water, drain. 2) Sauté onion in olive oil until translucent, add carrot until tender-crisp, then garlic for 30 seconds. 3) Combine with pasta, lemon zest, Parmesan, and enough pasta water to loosen; season to taste.
Tips for best results
Use fresh lemon zest for aroma. If you like more sauce, add extra pasta water gradually. Finish with an extra sprinkle of Parmesan at serving.
Ingredients
- 200 g pasta
- 2 tbsp olive oil
- 1 medium carrot, julienned
- 1 small onion, thinly sliced
- 1 garlic clove, minced
- 50 g grated Parmesan
- 1 tsp lemon zest
- salt to taste
- black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente; reserve 1/2 cup pasta water and drain.
- Heat olive oil in a large skillet over medium heat.
- Add sliced onion and sauté until translucent, about 4 minutes.
- Add julienned carrot and cook until tender-crisp, about 3–4 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add cooked pasta to the skillet and toss with vegetables.
- Add lemon zest, grated Parmesan, and a splash of reserved pasta water; toss to create a light sauce.
- Season with salt and black pepper to taste, adding more pasta water if needed to loosen.
- Serve immediately with extra Parmesan if desired.
FAQs
Can I use any short pasta shape?
Yes, short shapes (penne, fusilli, or bow-tie) work well and hold the sauce.
Can I make this dairy-free?
Skip the Parmesan or substitute with a plant-based alternative to taste.
How can I add protein?
Toss in canned chickpeas or grilled chicken slices after sautéing the vegetables.