Lemon Pasta

The tang of lemon in pasta is delectable, to prepare this lemon pasta you’ll need lemon zest and lemon juice apart from some onions and garlic. I have also added paneer (Indian cottage cheese) and it did do add-on wonders to the pasta, though it is totally optional. 

Also try: Stuffed Pasta Shells or Paneer Makhani Pasta.

Course: Main Course

Cuisine: Indian-Indian

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

Servings: 2


  1. Shell Pasta – 1.5 cup (you can use any other shape as well)
  2. Paneer (Indian Cottage Cheese) – 1 cup (cut into cubes)
  3. Onion – 1 medium-large (julienned)
  4. Garlic – 2 cloves (crushed)
  5. Lemon Zest – 1 tsp
  6. Lemon Juice – 2 tbsp
  7. Turmeric Powder – 1/4 tsp (to get the rich yellow color)
  8. Dried Basil Leaves – 1/4 tsp
  9. Chilli Flakes – 1 tsp 
  10. Coriander Leaves – 2 tbsp (finely chopped)
  11. Olive Oil – 2 tbsp
  12. Water – to cook pasta
  13. 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 golden brown
  3. Add paneer, lemon zest, chilli flakes, turmeric powder, dried basil leaves and salt. Mix and cook for a minute
  4. Strain the pasta and add it to the pan. Mix and cook for a min
  5. Turn off the flame. Add coriander leaves and lemon juice. Mix
  6. Your Lemon Pasta is ready. Serve hot.


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