Add the grated cheese and drizzle the pasta water (start with adding ¼ -½ cup of the pasta water and add more only if needed) Taste! Taste to make sure you have enough salt and/or preserved lemon paste. In the pasta pot mix the garlic with the olive oil, add the hot pasta and preserved lemon paste, mix well. Serve.3 tablespoons olive oil (or butter if you prefer)ġ cup grated parmesan cheese (or any other hard cheese you prefer)įor serving: Handful of basil leaves (thyme and oregano would also work nicely here)Ĭook pasta according to manufacturer instructions, strain and save 1 cup of the cooking water. Transfer to serving platter or bowl and sprinkle with parmesan cheese.
Step 4: Remove skillet from heat and stir in parsley and lemon juice and zest. Add pasta and ¼ cup of cooking liquid stir until heated through, adding more cooking liquid if pasta is too dry. Then add the herbs, lemon juice, salt, and pepper and stir to combine. Add the parmesan cheese in small handfuls, stirring till it’s melted. Add the zucchini and pasta to the cream sauce. Step 3: Once pasta is cooked and drained, return skillet to medium heat. Drain the pasta, reserving some pasta water in case your sauce is too thick. Stir in garlic and red pepper flakes cook and stir 30 seconds. Step 2: For the lemon garlic butter sauce, heat olive oil and butter in a large skillet over medium heat until sizzling. Drain, reserving 1 cup of cooking liquid. Step 1: Cook pasta until al dente, according to package directions.
Broccoli Rabe and Sausage Pasta (This is a go-to for us and is a meal on its own - no side dish required!). Bucatini all'Amatriciana (Another delicious classic that's easy enough for a weeknight.). Lemon Garlic Shrimp Pasta (Like this recipe, but embellished with succulent shrimp!). Pasta Aglio e Olio (Perfect for date night!). Again, a perfect compliment to lemon's bright acidity. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as. When cooked, garlic loses its pungency and turns mild and buttery. Drain the pasta, reserving 1 cup of the cooking liquid. Lemon and garlic work beautifully together either raw or cooked! In their raw form, they go well in salad dressings, particularly when mellowed by fruity olive oil. (Round out the meal with this simple Arugula Salad and Chocolate Panna Cotta or Affogato for dessert.) This serves 4 as a hearty main course or 6 as a side dish to meaty main dishes like Chicken Kabobs in the Oven, Bacon Wrapped Pork Chops, or Baked Lamb Chops. Adding a splash of the starchy cooking water toward the end helps the sauce adhere. Linguine or angel hair pasta ( Capellini) are good options. Meanwhile, bring a large pot of salted water to a boil. I've called for spaghetti, but any long, slender pasta will do nicely. Whisk the oil, lemon juice, Parmigiano-Reggiano cheese, salt, and pepper in a large bowl and blend. Parmesan Cheese: Ideally Parmigiano-Reggiano or Grana Padanoįor this Lemon Garlic Pasta, you want a pasta shape that's easy to slick with sauce. Garlic: Get the freshest, plumpest head you can find. Fresh Parsley: Look for a perky, bright green bunch of flat leaf (Italian) parsley. Lemon: You'll need a whole lemon, ideally organic since you'll be using the zest. Butter: If you use unsalted butter, you'll want to add a little extra salt at the end. Olive Oil: Use a good, flavorful one as it's a major component of the sauce. Dry Spaghetti Noodles: Or any long, slender dry pasta. Ingredients you need for lemon Garlic pasta A final shower of nutty parmesan cheese rounds everything out. Then fold in fresh parsley, lemon juice and zest to add lively freshness and zing. A rich blend of olive oil and butter, punched up with lots of garlic and a pinch of crushed red pepper. You'll toss hot pasta in a simple lemon garlic butter sauce. Ingredients you need for lemon Garlic pasta. I've also added a touch of crushed red pepper along with traditional black pepper for extra kick. Here I've swapped out heavy cream for a mixture of olive oil and butter, to add richness without dulling the vivid lemon flavor. The secret lies in emulsifying the sauce to a satiny consistency using the starchy. Think of this as a lighter, brighter version of the classic Italian pasta recipe, Pasta al Limone. Lemon zest and juice perk up this classic buttery and cheesy pasta dish. 
It's the kind of pasta dish you turn to on busy weeknights when you want a satisfying dinner on the table in 20 minutes flat. Lemon Garlic Pasta delivers bold, vibrant flavor with minimal effort.
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