This easy Cilantro Lime Pasta is fresh, bright, and done in under 20 minutes. It’s the perfect summertime meal using fresh cilantro, lime, garlic, and a pinch of cumin.
Serve it alongside corn on the cob, with your favorite proteins like pulled pork, or enjoy it on it’s own.
For more cilantro recipes, try my Chicken Lime Taquitos or this 3 ingredient Cottage Cheese Taco Dip!
This Cilantro Lime Pasta recipe is a must for summer, especially if you grow your own cilantro.
Every year cilantro is the first thing I plant. It loves the cool temperatures in Michigan and it yields a long harvest.
This recipe was invented out of my necessity to use up a huge amount of cilantro before it bolted. And even if you don’t grow your own, I know you got a huge bundle from buying it at the grocery store.
If you’re a fan of garden fresh pasta recipes, you’re in luck because I have a couple. Caprese Penne Pasta or the reader favorite Spinach Lemon Pasta.
Cilantro Lime Pasta Ingredients
This recipe is 8 fresh ingredients, keep reading for a few important notes.
- Spaghetti: This is my choice of pasta for this recipe. You could also use angle hair, penne, fettuccini, or really any type.
- Extra Virgin Olive Oil: You’ll want to use a high quality oil because this will be the base of the sauce. Other neutral flavored oils with a high smoke point will work as well, just make sure they taste good.
- Fresh Garlic: Freshly grated or very finely minced. I do not recommend subbing this for garlic powder or jarred minced garlic because the flavor is lacking and the sauce will be as well.
- Fresh Lime: You will only need a half of a lime. Be sure to wash it first and then zest half before cutting it in half to juice.
- Salt: This boosts the flavor of the pasta. You can use my recommended amount or season it to your taste preferences. I do not recommend leaving it out, this pasta really needs salt.
- Ground Cumin: This goes great with cilantro and lime. It adds a wonderful savory flavor, just be careful to not add more than what is recommended because it can be pungent in large amounts.
- Fresh Cilantro: Wash your cilantro, remove the leaves, and then roughly chop them. Don’t use dried cilantro either, it just isn’t the same.
- Parmesan Cheese: This adds a nutty cheesy note to the pasta. It can be left out if you don’t want to use it.
How to Make Cilantro Lime Pasta
1. Cook the pasta. You’ll want to follow the instructions on your box for al dente cooked pasta, and don’t rinse it. Also remember to keep some pasta liquid for the sauce.
2. Make the pasta. Sauté the garlic in olive oil until fragrant, add the pasta water and allow it to simmer and reduce. Throw in the cooked pasta, lime juice, salt, cumin, and toss until well coated.
3. Garnish the pasta. Toss in the fresh cilantro and top it off with parmesan cheese and lime zest.
Important Recipe Tips from Elizabeth
Your fresh ingredients matter! Because this pasta is made with fresh lime and cilantro, they need to be good. Both can be bitter in flavor if they are not picked at peak ripeness.
Tongs are great for tossing pasta. Save yourself the hassle of trying to toss this pasta with a large spoon, kitchen tongs work the best. They grab large amounts of pasta without flopping and flinging sauce everywhere.
Make it a complete meal. You can add proteins like chicken, shrimp, shredded pork, steak, or whatever you like. This also tastes great with a garden salad, refried beans, corn on the cob, or my black pepper focaccia.
Frequently Asked Questions (FAQ’s)
More Pasta Recipes To Try
I love pasta for dinner and if you do too, here are more delicious ideas for you.
Cilantro Lime Pasta
EQUIPMENT
- skillet - large, 12 inch
- citrus juicer - hand held
- kitchen tongs - stainless steel with silicone
- large pot - with straining cover
INGREDIENTS
- 8 ounces spaghetti - cooked to box instructions with ½ cup pasta water set aside
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic - grated or finely minced
- ½ small lime - zested and juiced
- ½ teaspoon salt - plus more for salting pasta water
- ⅛ teaspoon cumin
- ¼ cup parmesan cheese - freshly grated
- ¼ cup cilantro - fresh, chopped
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Add and cook the spaghetti according to package instructions (typically 9 to 10 minutes). Reserve ½ cup of pasta water before draining the spaghetti, do not rinse.
- In a large skillet, over medium heat, heat the extra virgin olive oil. Add the minced garlic, stir and cook until fragrant (about 30 seconds to 1 minute).
- Slowly add the half cup of pasta water and simmer until it has reduced by 1/3 (about 3 to 5 minutes).
- Lower heat to low, add the cooked pasta, lime juice, salt, cumin. Lightly toss together until the sauce coats the pasta.
- Remove skillet from heat, toss in the fresh cilantro and top with lime zest, and parmesan cheese. Serve immediately.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container for up to 4 days.
- Making ahead or freezing is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
