Lemon Garlic Butter Pasta
Lemon Garlic Butter Pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 1/2 cup unsalted butter
- 4 garlic, cloves, minced
- 1 lemon, zested and juiced
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt, or to taste
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.
⏱️ 10 min
- 2
Before draining the pasta, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 1 min
- 3
While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 4
Add the lemon zest and lemon juice to the skillet, stirring to combine. Pour in 1 cup of the reserved pasta water and bring to a gentle simmer.
⏱️ 2 min
- 5
Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the pasta, allowing it to absorb some of the liquid. Stir in the chopped fresh parsley, grated Parmesan cheese, black pepper, and kosher salt. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 4 min
- 6
Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Butter Pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 1/2 cup unsalted butter
- 4 garlic, cloves, minced
- 1 lemon, zested and juiced
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt, or to taste
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.
⏱️ 10 min - 2
Before draining the pasta, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 1 min - 3
While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 4
Add the lemon zest and lemon juice to the skillet, stirring to combine. Pour in 1 cup of the reserved pasta water and bring to a gentle simmer.
⏱️ 2 min - 5
Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the pasta, allowing it to absorb some of the liquid. Stir in the chopped fresh parsley, grated Parmesan cheese, black pepper, and kosher salt. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 4 min - 6
Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min