Ingredients
12 oz spaghetti (or pasta of choice)
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
Zest of 1 lemon
Juice of 1-2 lemons (to taste)
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
1/2 cup reserved pasta water
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
Sauté Garlic:
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant (do not brown). Add red pepper flakes if using.
Add Lemon Flavor:
Stir in lemon zest and fresh lemon juice. Let it simmer gently for 1 minute.
Combine Pasta & Sauce:
Add cooked pasta to the skillet. Toss to coat, adding reserved pasta water a little at a time to loosen the sauce.
Finish & Serve:
Stir in Parmesan cheese and parsley. Season with salt and pepper. Toss until creamy and well combined. Serve immediately.
Notes
Cooking Tips
- Use fresh lemon juice for the best flavor—bottled won’t have the same brightness.
- Don’t overcook the garlic; it should be lightly golden, not brown or bitter.
- Add pasta water gradually—it helps create a silky, emulsified sauce.
- For extra richness, stir in a small pat of butter at the end.
Variations
- Protein Boost: Add grilled chicken, shrimp, or salmon.
- Creamy Version: Stir in ¼ cup heavy cream for a richer sauce.
- Veggie Add-In: Toss in spinach, asparagus, or roasted broccoli.
- Vegan Option: Skip Parmesan or use a plant-based alternative.
- Herb Swap: Try basil or thyme instead of parsley for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 220mg
- Fat: 16g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g