Ready to serve in 20 minutes, this fresh and vibrant lemon pasta is simple to make with just a few basic ingredients and a burst of flavor!
Servings 6 servings
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.
Storage: Store any leftovers in an airtight container. They will last about 3 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- To make it gluten-free, you can use any gluten-free pasta of your choice.
- To make the sauce more creamy, you can add some milk instead of some of the water.
Calories: 297kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 69mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 1mg