Pasta With Lemon Gremolata

Pasta With Lemon Gremolata

Light, refreshing, and nutritious, this classic Italian recipe is easy to make, and you may just have the ingredients in your kitchen anyway. It starts with the basic recipe, and we’ve included a few optional variations to try. Without the optional Romano cheese, it’s a vegan dish.
Course Main Course, Main Dish
Cuisine Italian


  • 1 shallot sliced – optional*
  • 1 bird’s eye chili pepper chopped – optional*
  • 1 cup Italian parsley chopped
  • 2 large Limoneira® lemons zest & juice
  • 1 Limoneira® orange zest only – optional*
  • 6 cloves garlic minced
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 pound pasta
  • 1/2 cup Romano cheese grated – optional*


  • Combine the parsley, lemon zest and juice, orange zest if you are including it, and garlic in a small bowl. Stir to combine, season with salt and pepper, and set aside for now.
  • Start to cook the pasta in a pot of boiling salted water until al dente.
  • While the pasta is cooking, if you are adding the shallots and pepper, heat 1 tablespoon of the olive oil in a skillet, and saute the shallots 5 to 7 minutes, until soft.
  • Add the bird’s eye chilli during the last 2 minutes or so.
  • As the pasta is nearly ready, lower the heat to medium-low, and add the parsley/lemon mixture to the pan to heat gently.
  • When the pasta is ready, drain, and add to the skillet, tossing to coat evenly with the sauce.
  • Add the optional grated Romano last, tossing to combine, and saving a little to sprinkle on top.
Keyword Lemons, parsley
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