Lemony, garlicky, buttery pasta. This is lemon pasta without the guilt, okay, maybe a little guilt, but still not nearly as much guilt as if it were made with heavy cream. It's delicious, seriously delicious and it so quick to make, this is my kind of recipe.
Ingredients
12 ounces spaghetti
3 tablespoons olive oil, or butter if you prefer
2 garlic cloves minced
2 tablespoons fresh parsley plus more for serving
Juice and zest of one large lemon
¼ cup grated parmesan cheese optional
Freshly cracked black pepper for serving
Reserved 1/2 cup pasta water
Steps
Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.
In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, lemon zest and lemon juice. Add the cooking pasta liquid and parmesan cheese and stir to combine. Bring the sauce to a simmer.
Transfer the cooked spaghetti to the skillet with the pasta sauce and toss until well coated. Serve with extra parsley and parmesan cheese, if desired.
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