Lemon Garlic Pasta
A delightful dish that combines the bright zing of citrus and the aromatic essence of garlic, making it perfect for busy weeknight dinners or elegant gatherings.
Ingredients
Pasta and Base Ingredients
- 12 ounces dried spaghetti You can switch to whole wheat or gluten-free pasta if preferred.
- 3 tablespoons olive oil Use high-quality olive oil for the best flavor.
- 2 tablespoons butter
- 5 large cloves garlic, minced Fresh garlic is recommended for the best flavor.
- 1/4 teaspoon crushed red pepper flakes Adjust to taste for spiciness.
- 1 large lemon, juice and zest Use only the yellow part of the peel when zesting.
- 1/3 cup chopped fresh parsley Additional parsley can be used for garnish.
- Kosher salt and freshly ground black pepper to taste Don't skip salting the pasta water.
- 2 ounces parmesan cheese, freshly grated For topping just before serving.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Add the dried spaghetti and cook until al dente, approximately 8 minutes.
Preparing the Garlic Mixture
- In a large skillet over medium heat, heat the olive oil and butter until sizzling.
- Add the minced garlic and crushed red pepper flakes, stirring for about 30 seconds.
- Remove from heat to prevent burning the garlic.
Combining Pasta and Sauce
- Drain the pasta, reserving about a cup of the pasta water.
- Add the drained spaghetti to the skillet with garlic mixture and toss well.
- Stir in 1/4 cup of the reserved pasta water and continue to heat until warmed through.
- Add more pasta water if it seems dry.
Adding Fresh Elements
- Remove the skillet from heat and stir in the lemon juice, zest, and chopped parsley.
Serving
- Season to taste with salt and pepper.
- Transfer to serving bowl and top with grated parmesan cheese.
- Serve immediately.
Notes
For added protein, consider incorporating shrimp or grilled chicken. Leftovers can be stored in airtight containers in the refrigerator for 3-4 days.