Description
A bright and zesty lemon pasta recipe featuring al dente spaghetti tossed with a fragrant garlic, parsley, and red pepper olive oil sauce, finished with freshly grated parmesan cheese. Perfect as a quick and flavorful weeknight meal.
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 Pasta: Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain the pasta and reserve ½ cup of the cooking pasta liquid.
- Prepare Sauce: In a large skillet over medium heat, heat the olive oil. Add the minced garlic, fresh parsley, and crushed red pepper. Cook until fragrant, about 1 minute.
- Add Lemon and Liquid: Stir in the lemon zest, lemon juice, salt, reserved cooking pasta liquid, and the cooked spaghetti. Toss and cook until the pasta is heated through, about 1 minute.
- Finish with Cheese: Turn off the heat and stir in the freshly grated parmesan cheese until it clings to the pasta evenly.
- Serve: Serve immediately, garnished with extra parsley and parmesan cheese, and a sprinkle of black pepper as desired.
Notes
- This lemon pasta is best served immediately but can be stored in the fridge for 2-3 days.
- When reheating leftovers, add a tablespoon or two of water to loosen the sauce.
- Freezing is not recommended as the texture can become mushy, but if desired, freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 10 mg
