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Pasta al Limone

Pasta al Limone

Claire Ellison
A gluten-free recipe for a light, lemony pasta
Course Main Course
Cuisine Italian


  • 1 box gluten-free linguine (Banza preferred)
  • 3 Tbsp. salted butter (can sub with ghee or olive oil)
  • 1 lemon, juiced and zested
  • 1 tsp. salt
  • 1 cup half & half
  • Fresh parsley, roughly chopped for garnish


  • Boil and salt your pasta water. Add linguine and cook until al dente. Reserve a bit of your pasta water before straining.
  • In a large pan, melt butter on medium heat. Once melted, add lemon zest (reserving some for garnish), lemon juice, and salt. Be careful that the butter doesn’t brown! Add half & half and let simmer on medium-low for 3-5 minutes. Add pasta and a splash of reserved pasta water to the pan and coat pasta with cream sauce.
  • Plate and garnish with extra lemon zest and parsley. Buon appetito! 


Chattanooga’s Claire Ellison loves to put a healthy spin on classic recipes, like this luxurious Pasta al Limone. She says, “It is so easy to make and always a crowd pleaser, so add this to your spread when you can host post-pandemic. It’s a great wintertime comfort food without being dark and heavy, and the bright lemon at the center of the recipe is unexpected and really makes me smile when I eat it!”
Keyword gluten-free, Lemon, linguine, pasta