Description
Lemon Pasta Recipe: Tangy lemon meets creamy pasta in this comforting dish. Quick, easy, and crowd-pleasing with a zesty twist.
Ingredients
Scale
- 1 pound (450g) linguine or spaghetti
- 3 tablespoons (45ml) high-quality extra virgin olive oil
- 3 large lemons (you’ll need both zest and juice)
- 2 cloves garlic, finely minced
- ½ teaspoon red pepper flakes (optional)
- ¾ cup (75g) freshly grated Parmesan cheese, plus extra for serving
- ¼ cup (60ml) pasta cooking water
- ½ cup (30g) fresh Italian parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare Your Ingredients Before starting, zest and juice your lemons, yielding approximately 2 tablespoons of zest and ½ cup of juice. Mince your garlic and chop your parsley. Having everything ready creates a smooth cooking process since this Lemon Pasta Recipe comes together quickly.
- Step 2: Cook the Pasta Bring a large pot of water to a rolling boil. Add 1-2 tablespoons of salt (the water should taste like seawater). Cook your pasta according to package directions until al dente – typically 8-10 minutes. Remember that the pasta will continue cooking slightly when tossed with the hot sauce, so aim for the firmer side of al dente.
- Step 3: Create Your Sauce Base While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes (if using) and cook until fragrant but not browned, about 1 minute. Add half the lemon zest and remove from heat.
- Step 4: Combine Everything Just before draining the pasta, reserve about 1 cup of the starchy cooking water. Drain the pasta and immediately add it to the skillet with the garlic-infused oil. Return the skillet to low heat, add the lemon juice, and toss everything together. Add about ¼ cup of the reserved pasta water and the grated Parmesan, continuing to toss until a smooth, silky sauce forms. If needed, add more pasta water tablespoon by tablespoon to reach your desired consistency.
- Step 5: Finish and Serve Remove from heat and add the remaining lemon zest, chopped parsley, salt, and freshly ground black pepper to taste. Toss once more and serve immediately with additional Parmesan cheese and a drizzle of olive oil if desired. The finished Lemon Pasta should glisten with a light, silky sauce that coats each strand without pooling at the bottom of the dish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (estimated 300g)
- Calories: 400 calories per serving
- Sugar: 2 grams
- Sodium: 400 mg
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 15 mg