Description
A bright and flavorful Lemon Garlic Pasta recipe that combines al dente spaghetti with a fragrant garlic and olive oil sauce, finished with fresh lemon zest and juice, and a generous sprinkle of Parmesan cheese. This simple yet delicious dish is perfect for a quick weeknight meal or a light lunch.
Ingredients
Scale
Pasta
- 12 oz spaghetti
Sauce
- ¼ cup olive oil
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- ½ cup Parmesan cheese, grated
Instructions
- Cook pasta. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain the pasta, reserving about ½ cup of the pasta water for later.
- Sauté garlic in oil. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1-2 minutes, being careful not to burn it.
- Add lemon zest and juice. Stir in the lemon zest and lemon juice to the garlic oil, cooking for another 30 seconds to release the fresh citrus flavor.
- Toss with pasta and cheese. Add the drained spaghetti to the skillet, tossing to coat the pasta evenly with the lemon garlic sauce. If the pasta seems dry, add a splash of reserved pasta water to loosen the sauce. Remove from heat and sprinkle in the grated Parmesan cheese, tossing once more until well combined. Serve immediately.
Notes
- Reserve some pasta water to adjust sauce consistency if needed.
- Use fresh garlic and lemon for the best flavor.
- Grate Parmesan fresh for optimal taste and texture.
- Optionally garnish with chopped parsley or red pepper flakes for extra flavor.
- For a creamier version, add a splash of cream or butter when tossing the pasta.
