Easy Fettuccine al Limone with Sage and Tangy Goat Cheese

The comfort of pasta but with zest that is perfect for summer: Goat Cheese Fettuccine Al Limone

There’s something undeniably comforting about a bowl of pasta. Whether it’s a cozy weeknight dinner or a quiet solo lunch with your favorite playlist in the background, pasta feels like a warm hug. And when it comes to simple, satisfying elegance? Fettuccine al Limone is hard to beat.

But this isn’t your traditional al Limone. We’ve taken the citrusy, buttery backbone of the classic dish and layered in tangy, creamy goat cheese, a whisper of garlic, and just a hint of fragrant sage. The result? A luscious, bright, totally affordable pasta dish that feels indulgent without being fussy.

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Why You’ll Love This Fettuccine al Limone

• 🧄 Uses pantry staples with major flavor impact
• 🍋 Only lemon zest, no juice—so you get fragrance without too much acidity
• 🧀 Budget-friendly goat cheese makes this creamy without needing cream
• 🍝 Comes together in under 30 minutes
• 💛 Perfect for spring and summer, but cozy enough for colder nights

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Ingredients You’ll Need

This is one of those magical recipes where a short list of ingredients turns into something really special. Here’s what you’ll need:

• Fettuccine – Or any long pasta of your choice
• 5 tbsp unsalted butter – The base of our silky sauce
• 1 clove garlic, finely minced – Just one, it goes a long way
• A sprinkle of garlic salt – Boosts that garlicky richness without overpowering
• 4 oz plain goat cheese – We love the $1.50 log from Aldi
• Black pepper – Freshly cracked is best
• A few leaves of fresh or dried sage – For earthiness and depth
• Zest of one lemon – No juice, we’re keeping it mellow and aromatic
• Reserved pasta water – Just a splash, to emulsify the sauce if needed

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Let’s Talk Goat Cheese

If you’ve never tried goat cheese in pasta—this is your moment. It melts beautifully into sauces, offering a creamy, slightly tangy flavor that balances out richer ingredients like butter or heavy cream. And best of all? It’s one of the most affordable cheese options out there when bought in small logs. At Aldi, we grab the plain 4 oz version for under two dollars, making this dish feel fancy on a serious budget.

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How to Make Fettuccine al Limone

1. Cook Your Pasta

Start by boiling a large pot of salted water and cooking your fettuccine until just al dente. Before draining, scoop out about 1 cup of that starchy pasta water—this is key to pulling the sauce together later.

2. Build the Base

In a large skillet, melt the butter over medium-low heat. Add the minced garlic and let it gently sizzle, not brown—about 30 seconds to a minute. Stir in a light sprinkle of garlic salt and a few grinds of black pepper.

3. Add the Goat Cheese

Break up your goat cheese into smaller chunks and add it directly to the warm pan. Let it begin to melt and stir until mostly smooth. If it seems too thick or clumpy, slowly pour in a bit of that reserved pasta water—just a tablespoon at a time—until the sauce becomes silky and creamy.

4. Zest and Sage

Add the lemon zest and sage to the sauce and stir well. The zest will perfume the entire dish without adding too much acidity, while the sage brings a grounding herbaceous flavor that balances everything out.

5. Combine and Serve

Toss the drained pasta directly into the pan with your sauce and mix until the noodles are evenly coated. Taste and adjust seasoning if needed—this is the time to add a pinch more garlic salt or an extra twist of pepper.

Serve hot, garnished with more lemon zest or a crumble of extra goat cheese if you’re feeling fancy.

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Make It Your Own

One of our favorite things about this pasta? It’s super adaptable. Try these swaps or add-ins:

• 🥦 Add greens – Wilt in baby spinach or arugula right before serving
• 🥓 Crispy pancetta – Toss some on top for salty crunch
• 🌶️ Spicy kick – Add red pepper flakes to the butter and garlic step
• 🧅 Shallots or leeks – Sautéed finely, they add delicate sweetness

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Small Batch, Big Flavor

This recipe is perfect for two hearty servings (or three smaller ones), making it ideal for a date night in, a quick dinner for one with leftovers, or a cozy lunch you can eat cold the next day. No need to make a whole pot of pasta—this small batch size means no waste and no leftovers going sad in the fridge.

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Tips for Success

• Don’t skip the pasta water! The starch is what binds the sauce and helps it cling to the noodles.
• Use real lemon zest – Not bottled lemon juice. The zest gives the dish its citrusy pop.
• Don’t overheat the cheese – Goat cheese is delicate. Melt it on low and add pasta quickly to avoid curdling.
• Salt in stages – Garlic salt is great, but taste as you go.

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More Pasta, Please?

If you’re as pasta-obsessed as we are, here are two more easy but elevated weeknight pastas you’ll love:

🍷 Red Wine Bolognese – A slow-simmered favorite with bold flavor and minimal effort
🥚 Toki’s Way-Too-Easy-To-Be-This-Fancy Carbonara – Creamy, peppery, and no cream needed

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Fettuccine al Limone FAQ

Can I use lemon juice instead of just zest?
This recipe is intentionally bright without being too tangy. We recommend sticking with just the zest for that fresh citrus aroma without overpowering acidity. If you do add juice, start with no more than 1 tsp and taste as you go.

What’s a good substitute for goat cheese?
Cream cheese or Boursin can work in a pinch, but goat cheese adds a unique tang that really elevates the flavor. Ricotta can also work if you prefer something milder.

Can I use dried sage instead of fresh?
Yes! Use about ⅓ the amount—dried herbs are more concentrated. Crumble it in your fingers before adding to release more aroma.

What type of pasta works best?
Fettuccine holds the creamy sauce beautifully, but linguine or tagliatelle are great alternatives. In a pinch, spaghetti works too.

How do I reheat leftovers?
Add a splash of milk or water before microwaving or reheating on the stove over low heat. This helps loosen the sauce and keeps it creamy.

Can I make this ahead of time?
The sauce is best fresh, but you can prep everything (zest lemon, measure cheese, cook pasta) ahead of time and combine when ready to serve.

Is this recipe vegetarian?
Yes, as long as your goat cheese and butter are vegetarian-friendly (check the labels for rennet-free cheese).

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Creamy Fettuccine al Limone with Goat Cheese – A budget-friendly, citrusy pasta with bright lemon zest and tangy goat cheese. Ready in under 30 minutes!

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From Our Kitchen to Yours 💛

This fettuccine dish is one of those meals that comes together quickly but lingers in your memory. It’s buttery, lemony, and just creamy enough—without feeling heavy. And it proves that a small list of good ingredients is really all you need.

Whether you’re making this for a quiet night in or impressing a last-minute guest, we hope it brings you as much joy as it brings us. Don’t forget to tag @tastycue on Instagram if you make it—we absolutely live for seeing your takes on our favorite dishes.

Thanks for stopping by our kitchen today,

Much love,

Sidney and Thomas