Lemon Pasta
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
Equipment
Ingredients
- 12 ounces spaghetti
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 2 tablespoons fresh parsley plus more for serving
- 1 lemon zested and juiced
- ¼ cup grated parmesan cheese optional
- black pepper for serving
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 297kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 78mg | Potassium: 170mg | Fiber: 2g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 1mg
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