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Simple Lemon Pasta with Walnuts

A very simple bare bones pasta that can be served alone or as a side dish to any beef, chicken or fish dish. You are welcome to use more or less lemon juice/zest depending on your preference. If you prefer you can melt butter instead of using olive oil. Kids love noodles with butter! I have even done a combination of the two and love it.

Course Main Course
Cuisine Italian
Keyword easy dinner recipe, easy pasta recipe, easy side dish recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Author Linda Spiker


  • 16 oz spaghetti cooked to package instructions
  • 1/3 cup extra virgin olive oil or melted butter or combination of the two
  • zest of three small lemons
  • juice of one lemon
  • two handfuls of walnuts
  • 1/4 cup chopped flat leaf parsley
  • Sea Salt


  1. Place a large stock pot with salted water to boil
  2. While waiting for water to boil, zest and juice lemons and chop parsley.
  3. Whisk together olive oil (or melted butter), lemon juice and zest.
  4. Cook pasta to package directions. Remove when al dente ("to the tooth" firm but nor undercooked) Strain in colander. Do Not Rinse.
  5. Pour pasta onto a platter, drizzle with olive oil (or butter) mixture and toss.
  6. Add walnuts, parsley, a few pinches of sea salt, toss well.
  7. Garnish with additional parsley and lemon zest if desired,
  8. Taste and add more or anything you think it needs!