Lemon Parmesan Pasta
This Lemon Parmesan Pasta is a quick and easy dish that combines the bright zest of lemon with the richness of Parmesan cheese. Perfect for a weeknight meal, it's both flavorful and simple to prepare.
Equipment
- Large pot for boiling pasta
- Large skillet
- Zester or grater
- Tongs for tossing pasta
Ingredients
- 12 oz spaghetti or your favorite long pasta
- 1/4 cup olive oil extra virgin preferred
- 4 cloves garlic minced
- 1 lemon zest and juice
- 1 cup Parmesan cheese freshly grated
- 1/4 cup fresh parsley chopped
- 1/4 tsp red pepper flakes optional, for heat
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add lemon zest and juice to the skillet, stirring to combine with the garlic and oil. Reduce heat to low.
- Once pasta is cooked and drained, add it to the skillet with the lemon-garlic mixture. Toss to coat the pasta evenly.
- Gradually add reserved pasta water, a few tablespoons at a time, until the desired sauce consistency is achieved. This helps the sauce cling to the pasta.
- Remove skillet from heat and stir in Parmesan cheese until melted and well combined. Season with salt, pepper, and red pepper flakes if using.
- Serve immediately, garnished with chopped parsley.
Notes
Chef's Tips:
• For a creamier texture, add a splash of heavy cream when combining the pasta and sauce.
• Avoid overcooking the pasta to maintain the perfect al dente texture.
• Serve with a simple green salad and crusty bread for a complete meal.
Food Safety:
• Ensure pasta is cooked to at least 165°F to kill any harmful bacteria.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.