Lemon Garlic Pasta
A vibrant and simple summer pasta dish that combines bright citrus notes with aromatic garlic for a restaurant-quality meal ready in minutes. Perfect for busy weeknights when you want something impressive without spending hours in the kitchen.
Equipment
- Large Pot
- Large Skillet
- Tongs
Ingredients
- 12 oz linguine or spaghetti whole wheat option for added fiber (340g)
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic thinly sliced (not minced, for better texture)
- 2 lemons zest only (organic preferred)
- 2-3 lemons juiced (about 1/4 cup)
- 1/2 teaspoon red pepper flakes adjust to taste
- 3/4 cup reserved pasta water
- 1/2 cup Parmesan cheese freshly grated (use nutritional yeast for vegan option)
- 1/4 cup fresh parsley chopped
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions (usually 8-10 minutes).
- While the pasta cooks, warm the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently for 2-3 minutes until the garlic becomes fragrant and just barely golden.
- Add the lemon zest to the pan and stir for 30 seconds to release the essential oils. Lower the heat to prevent burning.
- Before draining the pasta, scoop out about 3/4 cup of the starchy cooking water. Drain the pasta but don't rinse it.
- Add the drained pasta directly to your skillet with the garlic-lemon mixture. Pour in 1/4 cup of the reserved pasta water and the lemon juice. Increase heat to medium and toss continuously using tongs, allowing the liquid to reduce slightly and coat the pasta (approximately 1-2 minutes).
- Remove the skillet from heat and add the Parmesan cheese, tossing quickly to distribute. Add more reserved pasta water as needed to maintain a silky consistency. Finish with fresh parsley, salt, and plenty of freshly ground black pepper.
Notes
For a protein boost, top with grilled shrimp, flaked salmon, or roasted chickpeas.
This pasta is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. When reheating, add a splash of water and a drizzle of olive oil.
For a dairy-free version, cashew cream makes an excellent replacement for Parmesan.
No lemons? Use 1 tablespoon of preserved lemon for a deeper flavor profile.
Nutrition
Calories: 380kcalCarbohydrates: 52gProtein: 12gFat: 14gSaturated Fat: 3gCholesterol: 10mgSodium: 310mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 120mgIron: 1.8mg
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