Description
This vibrant lemon butter garlic pasta is the perfect solution for a quick, restaurant-quality weeknight dinner. By emulsifying starchy pasta water with fresh lemon, aromatic garlic, and premium olive oil, you create a silky, glossy sauce that coats every strand perfectly. It is a light, refreshing, and satisfying meal that comes together in under twenty minutes using simple pantry staples.
Ingredients
12 ounces dried spaghetti
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
5 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1 large lemon, juiced and zested
1/3 cup fresh parsley, finely chopped
2 ounces Parmesan cheese, freshly grated
Instructions
Bring a large pot of heavily salted water to a rolling boil.
Cook spaghetti until al dente, about 8 minutes.
Reserve 1 cup of starchy pasta water, then drain the pasta.
Heat olive oil and butter in a large skillet over medium heat.
Add minced garlic and red pepper flakes to the pan, cooking for 30 seconds until fragrant.
Stir in the lemon juice and zest along with half of the reserved pasta water.
Add the cooked pasta to the skillet, tossing thoroughly to coat.
Add the Parmesan cheese and the remaining pasta water as needed to create a glossy emulsion.
Stir in fresh parsley and serve immediately.
Notes
Ensure you salt the pasta water generously as it provides the base flavor for the entire dish. Do not overcook the garlic; it should be fragrant but golden, not brown. If the sauce looks too thick, add a small splash more of the reserved pasta water to loosen it up.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 15mg