Lemon Garlic Pasta
Lemon Garlic Pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
For the Lemon Garlic Sauce
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1 lemon, zest and juice
- 1/2 cup chicken broth, or vegetable broth
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, 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. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the sauce. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 3
Stir in the lemon zest, lemon juice, and chicken broth. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 4
Add the butter to the skillet and stir until it has melted and the sauce is slightly emulsified. Season with salt and black pepper to taste.
⏱️ 2 min
- 5
Drain the cooked spaghetti and add it directly to the skillet with the sauce. Add 1/2 cup of the reserved pasta water and the grated Parmesan cheese. Toss continuously for 1-2 minutes, allowing the sauce to coat the pasta and thicken. Add more pasta water, 1/4 cup at a time, if the sauce is too thick or if the pasta seems dry.
⏱️ 4 min
- 6
Stir in the fresh chopped parsley. Taste and adjust seasonings as needed. Serve immediately, garnished with additional grated Parmesan cheese and a fresh lemon wedge if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Pasta
For the Pasta
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
For the Lemon Garlic Sauce
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1 lemon, zest and juice
- 1/2 cup chicken broth, or vegetable broth
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, 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. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta is cooking, prepare the sauce. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 3
Stir in the lemon zest, lemon juice, and chicken broth. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 4
Add the butter to the skillet and stir until it has melted and the sauce is slightly emulsified. Season with salt and black pepper to taste.
⏱️ 2 min - 5
Drain the cooked spaghetti and add it directly to the skillet with the sauce. Add 1/2 cup of the reserved pasta water and the grated Parmesan cheese. Toss continuously for 1-2 minutes, allowing the sauce to coat the pasta and thicken. Add more pasta water, 1/4 cup at a time, if the sauce is too thick or if the pasta seems dry.
⏱️ 4 min - 6
Stir in the fresh chopped parsley. Taste and adjust seasonings as needed. Serve immediately, garnished with additional grated Parmesan cheese and a fresh lemon wedge if desired.
⏱️ 3 min