Lemon Garlic Pasta

This sunny dish features long strands of pasta in a zingy, lemon and garlic-spiked butter sauce. Each bite is lively and bright, and the dish is as refreshing as it is satisfying.

Course Main Course

Cuisine American, Italian

Keyword pasta, vegetarian

Prep Time 10

Cook Time 15

Servings

Calories 196kcal

Author Robin Miller

Ingredients

12 ounces uncooked spaghetti or long thin noodles of choice
3 tablespoons butter
2 tablespoons olive oil
3 cloves garlic finely minced or pressed
1 ½ tablespoons fresh lemon zest plus 1 tablespoon fresh lemon juice
¼ teaspoon crushed red pepper flakes or more/less to taste
½ cup grated parmesan cheese plus more for serving
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

Instructions

Cook the pasta according to the package directions (until al dente). Drain, reserving 1 cup of the pasta cooking water.
A few minutes before the pasta is finished cooking, start the sauce. Heat the butter and olive oil together in a large skillet over medium heat. When the butter is bubbly, add the garlic, lemon zest, and crushed red pepper flakes. Cook for 30 seconds, until fragrant.
Add the cooked pasta and ½ cup of the reserved pasta water and toss to combine. Cook for 1 minute.
Remove the pan from the heat, add the parmesan cheese and toss to combine. If the pasta looks dry, add a little more of the pasta cooking water and toss until you have an emulsified, silky sauce.
Stir in the fresh lemon juice and parsley. Season to taste with salt and pepper.
Serve with extra parmesan cheese on the side.

Nutrition