Lemon Pasta

The tang of lemon in the pasta is delectable. To prepare lemon pasta we need lemon zest and lemon juice apart from onions and garlic. I have also added sweet corn and paneer (cottage cheese) and both did add-on wonders to the pasta, if you desire you can skip either or both. Enjoy the recipe.

Also try: Stuffed Pasta Shells or Paneer Makhani Pasta.

Course: Main Course

Cuisine: Indian-Italian

Time: Preparation – 5 mins, Cooking – 20 mins, Total – 25 mins.

Servings: 2


  1. Shell Pasta – 1 cup (you can use any other shape as well)
  2. Sweet Corn – 1/2 cup (boiled)
  3. Paneer (Cottage Cheese) – 1/2 cup (cut in cubes)
  4. Onion – 1 medium (julienned)
  5. Garlic – 2 cloves (crushed)
  6. Lemon Zest – 1 tbsp
  7. Lemon Juice – 2 tbsp
  8. Turmeric Powder – 1/3 tsp (to get the rich yellow color)
  9. Dried Basil Leaves – 1/2 tsp
  10. Chilli Flakes – 1 tsp + to sprinkle on the top
  11. Coriander Leaves – 2 tbsp (finely chopped)
  12. Oil – 2 tbsp
  13. Water – to cook pasta
  14. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Lemon Pasta:

  1. Boil pasta as per the instructions on the pack
  2. While pasta is cooking, heat oil in a pan. Add onions and garlic. Cook till onions are crispy
  3. Add paneer, boiled sweet corn, lemon zest, chilli flakes, turmeric powder, dried basil leaves and salt. Mix well and cook for a minute
  4. Strain the pasta and add it to the pan. Mix and cook for a minute
  5. Turn off the flame. Add coriander leaves and lemon juice. Mix
  6. Your Lemon Pasta is ready. Sprinkle some chilli flakes and serve hot.


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