Lemon Garlic Pasta
This Lemon Garlic Pasta is a vibrant, flavorful dish ready in just 20 minutes. Tossed with olive oil, butter, fresh garlic, lemon, and parsley, it’s light, satisfying, and perfect for quick weeknight dinners. Topped with freshly grated Parmesan, it’s a simple, nutritious meal that pairs beautifully with salads or roasted vegetables.
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for garlic sauce)
- 1 measuring cup (for pasta water and ingredients)
- 1 Knife for chopping garlic and parsley
- 1 Cutting board
- 1 wooden spoon or spatula (for tossing pasta)
- 1 Grater (for Parmesan cheese)
Ingredients
- 12 ounces spaghetti or preferred long pasta
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5 large garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes adjust to taste
- 1 large lemon zest and juice
- 1/3 cup fresh parsley chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 ounces Parmesan cheese freshly grated
Instructions
- Boil Pasta to Perfect Al Dente: Fill a large pot with water, leaving enough space to allow the pasta to move freely. Add a generous pinch of kosher salt—this seasons the pasta from within and enhances its flavor. Bring the water to a rolling boil over high heat. Once boiling, add 12 ounces of spaghetti and cook according to package directions, usually around 8–10 minutes, until the pasta is firm but cooked through (al dente). Stir occasionally to prevent sticking. Reserve 1 cup of the pasta water before draining, as this starchy water will help create a silky sauce later. Drain the pasta and set aside.
- Prepare Garlic and Oil Base: While the pasta is cooking, place a large skillet over medium heat. Add 3 tablespoons of olive oil and 2 tablespoons of unsalted butter. Allow the butter to melt completely and the mixture to become hot, but not smoking. Once sizzling, add 5 minced garlic cloves and 1/4 teaspoon of crushed red pepper flakes. Stir constantly for about 30 seconds, just until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic, as it will turn bitter. Remove the skillet from the heat temporarily to avoid overcooking.
- Combine Pasta and Garlic Mixture: Return the skillet with the garlic and oil to medium heat. Add the drained spaghetti directly into the skillet. Pour in 1/4 cup of the reserved pasta water to help coat the pasta evenly with the garlic butter mixture. Using a wooden spoon or spatula, toss and stir the pasta thoroughly, ensuring every strand is coated. If the pasta appears dry, gradually add a little more of the reserved pasta water until it reaches a silky, glossy consistency. Cook for 1–2 minutes, allowing the pasta to absorb the flavors fully.
- Add Fresh Lemon and Herbs: Remove the skillet from heat. Immediately add the zest and juice of 1 large lemon, ensuring the lemon flavor is bright and fresh without overpowering the dish. Sprinkle in 1/3 cup of freshly chopped parsley for color, aroma, and a fresh, herbaceous touch. Gently toss to combine, making sure the lemon and parsley are evenly distributed throughout the pasta.
- Season and Adjust Flavor: Taste the pasta and season with kosher salt and freshly ground black pepper according to your preference. Adjust the balance between tanginess, saltiness, and heat to suit your palate. This step ensures the flavors are perfectly layered and harmonious.
- Finish with Parmesan Cheese: Transfer the pasta to a serving bowl or plate. Generously sprinkle 2 ounces of freshly grated Parmesan cheese on top. The cheese melts slightly from the residual heat, adding a rich, creamy texture and umami depth. Serve immediately while hot for the best flavor and texture.
- Optional Serving Enhancements: For an extra touch, drizzle a little more olive oil or sprinkle additional red pepper flakes for heat. Garnish with extra parsley or lemon zest for a vibrant presentation. This dish pairs beautifully with a crisp green salad, roasted vegetables, or a glass of white wine for a complete Italian-inspired meal.
Notes
- Use any long, slender pasta you prefer, such as linguine, fettuccine, or bucatini; cooking times may vary slightly.
- Reserve pasta water—it’s key for creating a silky, cohesive sauce without adding extra fat.
- Adjust crushed red pepper flakes to your desired spice level, or omit entirely for a milder dish.
- Freshly grated Parmesan cheese works best for flavor and texture; pre-grated varieties may not melt as smoothly.
- For a lighter version, reduce butter or substitute with extra olive oil without compromising flavor.
