Bright, creamy pasta with lemon and butter. Fresh, flavorful, and perfect for quick vegetarian dinners.
# Components:
→ Pasta
01 - 7 oz spaghetti or linguine
02 - 1 teaspoon salt (for pasta water)
→ Sauce
03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - Juice of 1 large lemon (about 3 tablespoons)
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons reserved pasta water
09 - 1/4 teaspoon freshly ground black pepper
10 - Salt to taste
→ Garnish
11 - 1 tablespoon chopped fresh parsley
12 - Additional grated Parmesan
# Directions:
01 - Fill a large pot with water, add 1 teaspoon salt, and bring to a rolling boil. Add pasta and cook according to package directions until just al dente. Reserve 2 tablespoons pasta water, then drain using a colander.
02 - In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic without browning.
03 - Stir in lemon zest and lemon juice, combining thoroughly as the sauce begins to emulsify.
04 - Add drained pasta and reserved pasta water to the skillet. Toss well, ensuring noodles are coated evenly in the sauce.
05 - Sprinkle in Parmesan cheese and ground black pepper. Toss until cheese is fully melted and the sauce has a glossy texture. Adjust seasoning with additional salt if desired.
06 - Serve immediately, topping with fresh chopped parsley and extra Parmesan as preferred.
