Description
This lemon garlic pasta is made with 7 simple ingredients and is fresh and delicious!
Ingredients
Units
Scale
- 8oz pasta of choice
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, minced
- zest of 1 lemon (about 2 tsp of zest)
- 1/2 tbsp lemon juice
- 1/2 cup grated parmesan cheese
- 1/2 cup to 1 cup reserved pasta water
- Fresh parsley or basil to top (optional)
Instructions
- Cook the pasta according to package directions until al dente. (with a slight bite to it.) Make sure to reserve 1 cup of the cooking water from the pasta.
- Heat the olive oil and butter together in a skillet on medium-high heat, then add the minced garlic, lemon zest and lemon juice and sauteé for 1 minute.
- Reduce the heat to medium-low, then add the pasta and parmesan cheese to the skillet and mix to combine.
- Slowly start adding in the pasta water a couple of tablespoons at a time, continuing to mix as you add the water. As you mix the pasta will start to turn creamy. Depending on your desired texture, you may need more or less pasta water. Keep adding until the pasta is light and creamy. (You may not use a full cup, that’s ok.)
- Top the pasta with some fresh parsley or basil and more grated parmesan cheese.
- Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for 3 days. Reheat on the stovetop or in the microwave.
Salt the pasta water. The pasta water should be heavily salted so it tastes salty like the ocean. As the pasta cooks in the salted water, the pasta will absorb the salt and become more flavourful.
Cook the pasta to al dente. The pasta should be cooked with a slight bite to it. A good rule of thumb for this is to cook the pasta one minute less than directed on the packaging. The pasta will continue to cook in the sauce so it’s important not to overcook it beforehand.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 615
- Sugar: `
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 11.2g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 19g
