Lemon and Jalapeño Pasta

As you might expect, there’s a decent amount of zing in this lemon and jalapeño pasta. With its fresh, citrusy flavor and grassy and bright jalapeño kick, it’s the sort of pasta that just wakes up the tastebuds. Plus, it’s easy to make. It only takes minutes to prepare and a handful of ingredients.

Our lemon jalapeño pasta, so easy to make!

But what I love best about lemon and jalapeño pasta is how surprisingly versatile it is. It works as well as a light lunch on its own as it does paired as a side with grilled chicken or fish. It also works well with red meats, so if you’re looking for a steak or BBQ, keep this recipe bookmarked.

If you’re looking for more spiciness, opt for a little cayenne powder or crushed red pepper, not more jalapeño. You’ll want a solution that’s more neutral in flavor so you don’t unbalance the bright, grassy flavor of those jalapeños with the lemon tang. And, if you’d like creamier pasta, this recipe also works well with a little creme fraiche added.

Lemon and jalapeño pasta is best eaten immediately, as the citrus doesn’t have the same oomph the next day. So plan accordingly!

See it being made:

Like this recipe? You’ll love these too:

50 Easy Jalapeño Recipes ebook cover

50 Easy Jalapeño Recipes

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Want more ways to use your jalapeños? These 50 tasty recipes all star this popular chili. All easy to make and many quick too! From appetizers to desserts. PDF AND EPUB provided. Kindle ready.

Lemon and Jalapeno Pasta

Lemon and Jalapeño Pasta

Citrusy zing and very eatable heat, delicious on its own or as a side with chicken, fish, or BBQ
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Meal, Side
Servings 4 servings
Calories 514 kcal


  • 2 cups dried pasta
  • Water
  • 1 teaspoon salt
  • 1 jalapeño pepper finely chopped
  • 2 lemons we'll be using the zest and the juice
  • ½ cup olive oil
  • ¾ cup Parmesan finely shredded


  • Set a large pot of water over high heat and bring to a boil.
  • Add the pasta and salt. Cook according to the pasta packaging.
  • Drain the water, but keep the pasta in the pot.
  • Grate the zest from both lemons and squeeze their juice into the pasta.
  • Stir in the finely chopped jalapeño and grated parmesan.
  • Finally, stir in the olive oil and add salt and pepper to taste.
  • Serve immediately.


Calories: 514kcalCarbohydrates: 43gProtein: 14gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 13mgSodium: 886mgPotassium: 212mgFiber: 3gSugar: 3gVitamin A: 196IUVitamin C: 33mgCalcium: 248mgIron: 1mg
Keyword Jalapeno Pepper
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on May 24, 2024 to include new content.
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