Lemon Garlic Angel Hair Pasta is equal parts light and comforting – the best of both worlds! Delicate angel hair pasta is tossed with garlic, crushed red pepper flakes, juicy crushed tomatoes and as much parmesan cheese as your heart desires. Of course, you can’t forget that squeeze of fresh lemon juice that really ties it all together!

A skillet is filled with lemon garlic angel hair pasta.

Lemon Garlic Angel Hair Pasta

I’m still clinging to these last few days of summer before we’re faced with cold weather again! If you’re savoring the sunshine like I am, you’ll love this easy dinner recipe. Lemon garlic angel hair pasta is a great transitional recipe for summer to fall! It’s comforting and filling enough to qualify as a fall recipe, but it’s bursting with bright summery ingredients that make it enjoyable in warmer weather as well.

And let’s be real… this pasta is so good, I eat it year round. I don’t care what the weather is! Angel hair pasta is one of my favorites to dress up. The delicate pasta is made flavorful with a lemony, garlicky sauce that features plenty of parmesan cheese and garlic to really make it mouth watering. Plus, there are bites of juicy burst tomatoes found throughout the pasta that seal the deal on that fresh flavor!

This pasta dish is easy to make in just a few hassle-free steps. Making the sauce is as easy as simmering a few ingredients, bringing it all to a boil with chicken stock, then stirring in the parmesan cheese before tossing it all together with the cooked pasta. You can make it more or less spicy with the red pepper flakes and add as much cheese as you’d like. So easy and so versatile!

A fork has twirled a bite sized portion of pasta above a plate.

How to Make Lemon Garlic Angel Hair Pasta

  1. Prepare. Before you start making the sauce, bring a large pot of salted water to a boil.
  2. Sauté the veggies. Heat the butter and oil in a skillet over medium heat. Once simmering, add the garlic and cook until fragrant. Stir in the red pepper flakes, tomatoes, and Italian seasoning. Stir often and cook until the tomatoes begin to blister and burst open.
  3. Finish off the sauce. Stir in the chicken stock and bring to a boil. Once boiling, reduce the heat to low and stir in the parmesan.
  4. Cook the pasta. Add the pasta to the boiling water. Cook for 1-2 minutes.
  5. Assemble the dish. Transfer the pasta to the skillet. Toss to coat with the sauce. You can add a splash of pasta water to the dish to add some moisture if needed.
  6. Enjoy! Garnish this pasta dish with parmesan cheese, fresh basil and parsley.
A fork twirled with pasta is placed on a white plate with a serving of pasta.

Ingredient Notes for Lemon Garlic Angel Hair Pasta

  • Butter – I like to use salted butter. Unsalted also works well if preferred.
  • Olive Oil – Avocado oil is the closest substitute.
  • Garlic – It’s very important to use fresh garlic only, not the pre-minced alternative. Garlic is a key player here, so you’ll want the most potent flavor and aroma.
  • Crushed Red Pepper Flakes – Entirely optional! Use more to create more heat, omit it to keep this dish spice-free.
  • Grape Tomatoes – Cherry tomatoes also work just fine.
  • Italian Seasoning – I always keep a jar of homemade Italian seasoning on my spice rack. It’s the best!
  • Chicken Stock – Store-bought stock works just fine. With that being said, my homemade chicken stock is pretty great to keep on hand.
  • Parmesan Cheese – Parmesan cheese grated right off the block just can’t be beat! It’s got the best flavor and it mixes with the other ingredients in the sauce so well.
  • Angel Hair Pasta – You can use spaghetti instead, but the consistency of the pasta is very different.
Basil garnishes a skillet filled with cooked pasta.

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A skillet is filled with lemon garlic angel hair pasta.

Get the Recipe: Lemon Garlic Angel Hair Pasta Recipe

Easy Lemon Garlic Angel Hair Pasta is the quick dinner you can have on the table in under 20 minutes.
5 from 1 vote


  • 4 tablespoons salted butter
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1 teaspoon crushed red pepper, optional
  • 1 pint grape tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 cup chicken stock, or vegetable stock
  • 1 lemon, zested and juiced
  • 1/2 cup grated parmesan cheese
  • 1 pound angel hair pasta
  • Chopped fresh basil


  • 1 stockpot
  • 1 skillet


  • Bring a large pot of salted water to a boil.
  • Heat the butter and olive oil in a large skillet over medium heat.
  • When the oil is shimmering, add the garlic and cook for 1 minute.
  • Stir in the red pepper, tomatoes and Italian seasoning. Continue cooking until the tomatoes begin to blister and burst open.
  • Add the chicken stock, lemon juice and zest. Bring to a boil.
  • Turn the heat to low and stir in the cheese.
  • Add the pasta to the boiling water and cook for 1-2 minutes.
  • Transfer the pasta to the skillet using tongs and toss to coat the pasta with the sauce. If the pasta seems dry, add 1/2 cup pasta water to the skillet until the desired consistency. Discard any remaining pasta water.
  • Serve the pasta immediately with grated parmesan cheese, chopped fresh basil and parsley.


Angel Hair Pasta is best served soon after cooking.
Calories: 451kcal, Carbohydrates: 63g, Protein: 14g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 28mg, Sodium: 249mg, Potassium: 417mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1068IU, Vitamin C: 12mg, Calcium: 112mg, Iron: 2mg