Description
This bright and refreshing Lemon Pasta recipe features al dente spaghetti tossed in a simple sauce of olive oil, garlic, fresh parsley, lemon zest, and juice, finished with parmesan cheese and a hint of crushed red pepper for a flavorful, easy-to-make vegetarian dish perfect for a quick dinner.
Ingredients
Scale
Pasta
- 1 pound spaghetti cooked (with ½ cup pasta water reserved)
Sauce
- ¼ cup olive oil
- 3 garlic cloves minced
- 3 tablespoons fresh parsley plus more for serving
- ¼ teaspoon crushed red pepper
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ¼ teaspoon salt plus more for salting pasta water
- ⅓ cup freshly grated parmesan cheese plus more for serving
- Black pepper for serving
Instructions
- Cook spaghetti: Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain and reserve ½ cup of the cooking pasta liquid.
- Prepare the sauce: In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, and crushed red pepper, and cook until fragrant, about 1 minute. Add the lemon zest, lemon juice, salt, reserved pasta water, and cooked pasta to the skillet. Cook while tossing until the pasta is heated through, about 1 minute.
- Add cheese and serve: Turn off the heat and stir in the parmesan cheese until it clings to the pasta. Serve immediately with extra parsley and parmesan cheese, and black pepper if desired.
Notes
- Storage: Best served fresh but can be stored in the fridge for 2-3 days. Reheat on stovetop or microwave with a tablespoon or two of water to loosen the sauce.
- Freezing: Freezing is not recommended as the pasta becomes mushy. If freezing, do so for up to 3 months and thaw overnight in the fridge before reheating.
- Cheese: Use freshly grated parmesan for the best flavor and texture.
- Pasta water: The reserved pasta water helps to emulsify the sauce and bind it to the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 10 mg
