Simple Lemon Garlic Pasta
Simple Lemon Garlic Pasta
Ingredients
- 1 pound spaghetti
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1 lemon, zested and juiced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of 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 is cooking, heat the olive oil in a large skillet or Dutch oven over medium-low heat. Add the minced garlic and red pepper flakes. Sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant but not browned. Be careful not to burn the garlic.
⏱️ 3 min
- 3
Add the lemon zest and lemon juice to the skillet with the garlic and oil. Stir well to combine.
⏱️ 1 min
- 4
Drain the cooked spaghetti and immediately add it to the skillet with the lemon garlic sauce. Add 1 cup of the reserved pasta cooking water, the chopped fresh parsley, grated Parmesan cheese, salt, and black pepper.
⏱️ 2 min
- 5
Toss the pasta vigorously with tongs until all ingredients are well combined and the sauce emulsifies, creating a creamy coating on the pasta. If the sauce seems too dry, add more of the reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min
- 6
Taste and adjust seasoning as needed. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Lemon Garlic Pasta
- 1 pound spaghetti
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1 lemon, zested and juiced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of 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 is cooking, heat the olive oil in a large skillet or Dutch oven over medium-low heat. Add the minced garlic and red pepper flakes. Sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant but not browned. Be careful not to burn the garlic.
⏱️ 3 min - 3
Add the lemon zest and lemon juice to the skillet with the garlic and oil. Stir well to combine.
⏱️ 1 min - 4
Drain the cooked spaghetti and immediately add it to the skillet with the lemon garlic sauce. Add 1 cup of the reserved pasta cooking water, the chopped fresh parsley, grated Parmesan cheese, salt, and black pepper.
⏱️ 2 min - 5
Toss the pasta vigorously with tongs until all ingredients are well combined and the sauce emulsifies, creating a creamy coating on the pasta. If the sauce seems too dry, add more of the reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min - 6
Taste and adjust seasoning as needed. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min