Lemon Garlic Spaghetti Recipe
Lemon garlic spaghetti is a light and flavorful pasta made with olive oil, garlic, lemon juice, lemon zest, and Parmesan. Ready in about 15 minutes, it is a quick pasta dinner without cream that still tastes rich and silky.
Ingredients
- 225 g spaghetti
- 3 tablespoon extra virgin olive oil
- 5 cloves garlic finely minced
- ½ fresh red chili chopped
- 1 teaspoon lemon zest
- 2 tablespoon chopped fresh parsley
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon unsalted butter
- 2 tablespoon fresh lemon juice
- 180 ml pasta cooking water as needed
- 150 g finely grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Before draining, reserve ¾ cup (180 ml) of the pasta cooking water.
- While the pasta cooks, heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the finely minced garlic and chopped red chili, and cook for 30–60 seconds until fragrant. Stir in the lemon zest and chopped parsley, then cook for another 1–2 minutes.
- Transfer the cooked spaghetti directly to the skillet. Season with ½ teaspoon salt and ¼ teaspoon black pepper, then add 2 tablespoons unsalted butter and 2 tablespoons fresh lemon juice. Toss well while adding a splash of the reserved pasta cooking water.
- Reduce the heat to low and gradually add 1½ cups (150 g) finely grated Parmesan cheese, tossing continuously until melted and silky. Add more pasta water as needed until the sauce evenly coats the spaghetti.
- Serve immediately with extra Parmesan, chopped parsley, and lemon zest if desired.
Notes
Grate the Parmesan Finely: I like using very finely grated Parmesan because it melts smoothly into the pasta and helps the sauce turn silky.
Keep the Garlic Gentle: The garlic, I find, tastes best when it is cooked just until fragrant and not browned.
Save Extra Pasta Water: I always keep a little extra pasta water nearby so I can loosen the sauce if it thickens too quickly.
Serve It Right Away: This spaghetti, in my opinion, is best straight from the pan while the sauce is still glossy and warm.
Nutrition
Calories: 679kcal | Carbohydrates: 61g | Protein: 28g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 1201mg | Potassium: 288mg | Fiber: 3g | Sugar: 3g | Vitamin A: 922IU | Vitamin C: 21mg | Calcium: 628mg | Iron: 2mg
