Description
This refreshing Lemon Pasta recipe combines al dente spaghetti with a bright, tangy sauce made from fresh lemon juice, zest, garlic, and parsley. Finished with Parmesan cheese and a hint of crushed red pepper for a subtle kick, it’s a simple yet flavorful dish perfect for a quick weeknight dinner or light meal.
Ingredients
Scale
Pasta
- 1 pound spaghetti cooked (with ½ cup pasta water reserved)
Sauce
- ¼ cup olive oil
- 3 garlic cloves minced
- 3 tablespoons fresh parsley plus more for serving
- ¼ teaspoon crushed red pepper
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ¼ teaspoon salt plus more for salting pasta water
- ⅓ cup freshly grated parmesan cheese plus more for serving
- Black pepper for serving
Instructions
- Cook the pasta: Cook the spaghetti in a pot of salted boiling water according to package instructions until al dente. Drain the pasta, reserving ½ cup of the cooking water for the sauce.
- Prepare the sauce: In a large skillet over medium heat, warm the olive oil. Add the minced garlic, fresh parsley, and crushed red pepper; cook until the garlic is fragrant, about 1 minute.
- Add lemon and seasoning: Stir in the lemon zest, lemon juice, salt, and reserved pasta water. Then add the cooked pasta to the skillet and toss to combine, cooking for about 1 minute until heated through.
- Finish with cheese: Remove the skillet from heat and stir in the freshly grated Parmesan cheese until it clings nicely to the pasta.
- Serve: Plate the lemon pasta and garnish with extra parsley and Parmesan cheese. Season with black pepper to taste.
Notes
- Storage: Best enjoyed immediately, but leftovers keep well refrigerated for 2-3 days. Reheat gently on the stovetop or microwave, adding 1-2 tablespoons of water to loosen the sauce if needed.
- Freezing: Not recommended as the pasta can become mushy. If freezing, store for up to 3 months, thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 15 mg
