Simple Lemon Parmesan Garlic Pasta
Simple Lemon Parmesan Garlic Pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/4 teaspoon red pepper flakes, optional
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. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium-low heat. Add the minced garlic and red pepper flakes (if using) and cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
⏱️ 3 min
- 3
Remove the skillet from the heat. Add the lemon zest and lemon juice to the butter mixture. Stir well.
⏱️ 2 min
- 4
Drain the cooked spaghetti and immediately add it to the skillet with the butter-lemon mixture. Add 1 cup of the reserved pasta water and the grated Parmesan cheese. Toss vigorously with tongs until the cheese melts and a creamy sauce forms, adding more pasta water, 1/4 cup at a time, if the sauce is too thick.
⏱️ 5 min
- 5
Stir in the chopped fresh parsley, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 6
Serve immediately, garnished with additional grated Parmesan cheese and black pepper, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Lemon Parmesan Garlic Pasta
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/4 teaspoon red pepper flakes, optional
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. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium-low heat. Add the minced garlic and red pepper flakes (if using) and cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
⏱️ 3 min - 3
Remove the skillet from the heat. Add the lemon zest and lemon juice to the butter mixture. Stir well.
⏱️ 2 min - 4
Drain the cooked spaghetti and immediately add it to the skillet with the butter-lemon mixture. Add 1 cup of the reserved pasta water and the grated Parmesan cheese. Toss vigorously with tongs until the cheese melts and a creamy sauce forms, adding more pasta water, 1/4 cup at a time, if the sauce is too thick.
⏱️ 5 min - 5
Stir in the chopped fresh parsley, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 6
Serve immediately, garnished with additional grated Parmesan cheese and black pepper, if desired.
⏱️ 1 min