Photo of Lemon pasta by WW

Lemon pasta

Points® value
Total Time
21 min
10 min
11 min
We revamped this classic by replacing heavy cream with an egg. The dish is light and lemony; it is a fantastic quick meal that’s ready in about 20 minutes. The egg helps create a creamy sauce that clings to the pasta, while the heat from the pasta cooks the egg. Since this dish is all about lemons, choose the nicest looking lemon with unblemished skin for zesting and juicing. Lemons with thick, pebbly skins are easier to zest than those that have thin skins. You’ll want to zest just the thin yellow layer, stopping before you start zesting the bitter white pith below. You’ll need 1 large lemon to produce enough zest and juice for this dish.


Uncooked whole wheat spaghetti

8 oz

Unsalted butter

tbsp(s), or 2 teaspoons

Olive oil

2 tsp(s)

Chicken broth

½ cup(s), or less as needed


1 large, beaten

Grated Parmesan cheese


Fresh lemon juice

3 tbsp(s), or to taste

Lemon zest

2½ tsp(s), or to taste

Table salt

½ tsp(s), or to taste

Black pepper

¼ tsp(s), freshly ground, or to taste

Fresh parsley

¼ cup(s), fresh, minced


  1. Cook pasta according to directions; drain and set aside.
  2. Add butter and oil to pasta pot; melt over medium-low heat. Add broth; stir and heat through about 1 minute.
  3. Remove pot from heat and add pasta, egg, and cheese; toss well so egg coats pasta. Add lemon juice and zest; toss well. Season to taste with salt and pepper; sprinkle with parsley.
  4. Yields about 1 cup per serving.