Lemony Garlic Spaghetti with Parmesan
Lemony Garlic Spaghetti with Parmesan
Ingredients
For the Spaghetti
- 12 ounces spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Lemony Garlic Sauce
- 1/4 cup olive oil
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, optional
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground
- 1 cup pasta water, reserved
For Serving
- Parmesan cheese, grated, as needed
- fresh parsley, chopped, as needed for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the spaghetti and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-low heat. Add the minced garlic and red pepper flakes (if using). Sauté gently for 2-3 minutes until the garlic is fragrant, being careful not to let it brown, which can make it bitter.
⏱️ 3 min
- 3
Add the lemon zest and lemon juice to the skillet with the garlic. Stir in the unsalted butter until it is completely melted and incorporated into the sauce.
⏱️ 1 min
- 4
Add the drained spaghetti to the skillet with the sauce. Pour in 1/2 cup of the reserved pasta water, the grated Parmesan cheese, and the chopped fresh parsley. Toss vigorously with tongs to combine, allowing the sauce to emulsify and coat the pasta evenly. If the sauce appears too dry or thick, add more pasta water, 1/4 cup at a time, until your desired consistency is reached.
⏱️ 5 min
- 5
Season the spaghetti with freshly ground black pepper and additional salt to taste, if needed. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemony Garlic Spaghetti with Parmesan
Ingredients
For the Spaghetti
- 12 ounces spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Lemony Garlic Sauce
- 1/4 cup olive oil
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, optional
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground
- 1 cup pasta water, reserved
For Serving
- Parmesan cheese, grated, as needed
- fresh parsley, chopped, as needed for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the spaghetti and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-low heat. Add the minced garlic and red pepper flakes (if using). Sauté gently for 2-3 minutes until the garlic is fragrant, being careful not to let it brown, which can make it bitter.
⏱️ 3 min - 3
Add the lemon zest and lemon juice to the skillet with the garlic. Stir in the unsalted butter until it is completely melted and incorporated into the sauce.
⏱️ 1 min - 4
Add the drained spaghetti to the skillet with the sauce. Pour in 1/2 cup of the reserved pasta water, the grated Parmesan cheese, and the chopped fresh parsley. Toss vigorously with tongs to combine, allowing the sauce to emulsify and coat the pasta evenly. If the sauce appears too dry or thick, add more pasta water, 1/4 cup at a time, until your desired consistency is reached.
⏱️ 5 min - 5
Season the spaghetti with freshly ground black pepper and additional salt to taste, if needed. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh chopped parsley.
⏱️ 1 min