pasta lemon
This bright and zesty lemon pasta is a simple yet elegant dish that perfectly balances the acidity of lemon with the richness of olive oil and the freshness of herbs. It’s a quick meal that’s perfect for any occasion.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk or fork
- 4 serving plates
Ingredients
- 12 ounces spaghetti
- 1/2 cup olive oil
- 2 large lemons (zest and juice)
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- to taste none salt
- for garnish none fresh basil or parsley
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, and red pepper flakes (if using). Whisk until well combined.
- In the same pot used for the pasta, add the drained spaghetti back in along with the lemon mixture. Toss well to coat the pasta evenly.
- Gradually add reserved pasta water, a few tablespoons at a time, until you reach your desired sauce consistency.
- Stir in the grated Parmesan cheese and season with salt to taste. Toss again to mix thoroughly.
- Serve immediately, garnishing with fresh basil or parsley.
Notes
For added protein, consider including cooked chicken or shrimp.
Adjust the amount of lemon zest and juice based on your preference for acidity.
This pasta can be enjoyed warm or chilled as a pasta salad.