This dish captures the bright, balanced flavors of Kona Grill’s signature pasta. The combination of lemon and garlic creates a zesty, herb-infused sauce that clings perfectly to al dente penne.
With simple ingredients and precise timing, you can recreate this restaurant-quality pasta at home. The secret lies in the fresh herbs and a touch of cream to mellow the citrus.
Ingredients for Kona Grill Lemon Garlic Penne
Bright citrus meets aromatic herbs in this restaurant-quality pasta dish with simple, fresh ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 1 lb | Al dente texture preferred |
| Unsalted Butter 🧈 | ½ cup | European-style for richness |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High-quality, fruity notes |
| Garlic Cloves 🧄 | 6 cloves | Minced finely for even distribution |
| Fresh Lemon Juice 🍋 | ½ cup | About 3-4 large lemons |
| Lemon Zest 🍋 | 1 tbsp | From organic lemons if possible |
| Heavy Cream 🥛 | ½ cup | Full-fat for proper consistency |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Fresh Basil Leaves 🌿 | ½ cup | Loosely packed, chopped |
| Fresh Parsley 🌿 | ¼ cup | Flat-leaf variety preferred |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal brand recommended |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind preferred |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional, for subtle heat |
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The quality of citrus is paramount here. Organic lemons yield more zest and juice—Whole Foods and Trader Joe’s consistently stock excellent specimens. For herbs, fresh basil and parsley from local farmers markets provide superior aroma compared to grocery store offerings. The Parmesan should be Parmigiano-Reggiano, grated fresh from a wedge for optimal texture and flavor.
No fresh herbs? Dried basil and parsley at one-third the amount will suffice, though the flavor profile will be less vibrant. For a lighter dish, half-and-half can replace heavy cream, but the sauce may not cling as well to the pasta. If you lack lemon zest, add an extra tablespoon of juice to compensate for the missing aromatic oils.
The sauce can be prepared 1 day ahead and reheated gently. Store leftovers in an airtight container for up to 4 days in the refrigerator. Pasta will continue to absorb sauce, so add a splash of water when reheating to restore the proper consistency.
Why You’ll Love This Recipe
- 20-Minute Magic: I can have this on the table faster than it takes to decide what to order for takeout. Just boil pasta, sauté garlic in butter and olive oil, then toss with lemon juice.
- Bright & Zesty: The fresh lemon juice cuts through the richness of the butter and garlic in the most addictive way. It’s like sunshine on a plate.
- Weeknight Hero: Honestly, it’s my go-to for busy evenings, date nights, or even when I need to impress last-minute guests.
- Budget Friendly: Penne, butter, garlic, and a lemon—that’s it. Feeds four for less than the cost of one restaurant meal.
Step-by-Step Instructions for Lemon Garlic Penne
Master this restaurant-quality dish with precise technique and balanced citrus flavors.
Step 1: Cook the Penne to Al Dente Perfection
Bring a large pot of water to a rolling boil and salt it generously with the 1 tsp Kosher Salt. Add the 1 lb Penne Pasta and cook for 1 minute less than the package instructions indicate for al dente texture.
You want the pasta slightly undercooked as it will finish in the sauce. Reserve 1 cup of pasta water before draining—this starchy liquid is essential for creating the silky sauce. Drain the pasta but do not rinse it; the surface starch helps the sauce cling to each piece.
Step 2: Sauté the Garlic Base
In a large skillet over medium heat, melt the 0.5 cup Unsalted Butter together with the 2 tbsp Extra-Virgin Olive Oil. Add the 6 cloves minced Garlic Cloves and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.
Be vigilant here—garlic burns easily and bitterness will ruin the dish. Add the 0.25 tsp Red Pepper Flakes and stir for 30 seconds to bloom the flavors. This aromatic base forms the foundation of your sauce.
Step 3: Build the Lemon Cream Sauce
Reduce heat to medium-low and pour in the 0.5 cup Fresh Lemon Juice and 1 tbsp Lemon Zest. Let it simmer for 2 minutes to slightly reduce and mellow the acidity. Then add the 0.5 cup Heavy Cream and stir to combine.
Simmer for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. The sauce should look creamy and slightly glossy. At this point, add the drained pasta to the skillet and toss to coat evenly.
Step 4: Finish with Cheese and Herbs
Remove the skillet from heat and stir in the 0.5 cup Parmesan Cheese until it melts completely into the sauce. If the mixture seems too thick, add reserved pasta water 1 tablespoon at a time until it reaches your desired consistency.
Fold in the 0.5 cup Fresh Basil Leaves and 0.25 cup Fresh Parsley, both roughly chopped. Season with the 0.5 tsp Freshly Ground Black Pepper and toss everything together one final time. The herbs should be vibrant and fragrant, adding freshness to the rich, creamy sauce.
Pro Tips For Making Kona Grill Lemon Garlic Penne
- Toast the Garlic: Cook the minced garlic in olive oil and butter on medium-low heat until just golden—about 2-3 minutes. I learned this the hard way: burnt garlic turns bitter fast.
- Salt the Pasta Water: Use at least 1 tablespoon of salt per 4 quarts of water. Sounds like a lot, but penne needs that seasoning to carry the lemon and garlic flavors.
- Zest Before Juicing: Grate the lemon zest first, then juice it. After burning three batches of sauce, I finally figured out the zest adds the bright, fresh pop that juice alone can’t.
- Reserve Pasta Water: Scoop out ½ cup of starchy pasta water before draining. It’s the thing that matters most for loosening the sauce and helping it cling to the penne.
Creative Variations of These Flavors
Herb-Forward Twist
Swap half the Fresh Basil Leaves for 0.25 cup chopped dill to create a Mediterranean-inspired version. I love how the anise notes of dill complement the lemon. Add 1 tsp dried oregano for extra depth. 🌿
Spicy Sicilian Kick
Increase the Red Pepper Flakes to 1 tsp and add 1 chopped calabrian chili with the garlic. The heat builds slowly but balances beautifully with the cream. Stir in 0.25 cup toasted breadcrumbs at the end for texture.
Spring Vegetable Medley
Add 1 cup blanched asparagus tips and 0.5 cup peas when tossing the pasta with sauce. This lighter version feels perfect after foraging at the farmers market. The vegetables add freshness without overpowering the citrus.
Protein-Packed Version
For a heartier meal, toss in 1 lb grilled shrimp or chopped chicken breast after adding the pasta to the sauce. The lemon-garlic flavor pairs beautifully with seafood. I often use shrimp from my local butcher shop for the best quality.
Dairy-Free Alternative
Replace the Heavy Cream with 0.5 cup coconut cream and use nutritional yeast instead of Parmesan. The sauce will have a slightly different flavor profile but still clings wonderfully to the pasta. 💡
Nutrition Facts
Frequently Asked Questions
Can I use dried herbs instead of fresh?
Yes, use 1/3 the amount of dried basil and parsley. Fresh herbs provide brighter flavor, but dried work in a pinch. Add them earlier in cooking to rehydrate and release their oils.
How do I prevent the sauce from curdling?
Keep heat at medium-low when adding cream to the lemon mixture. Temperature shock causes curdling. Stir constantly and remove from heat when combining with pasta.
What’s the best way to reheat leftovers?
Splash a little water or milk over the pasta and microwave in 30-second intervals, stirring between each. This restores the creamy texture. Avoid high heat to prevent separation.
Can I make this ahead of time?
Prepare the sauce 1 day ahead and store separately. Cook pasta fresh when ready to serve, as it absorbs sauce and becomes mushy when stored together.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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