Lemon Garlic Pasta
This Lemon Garlic Pasta takes only few ingredients and 15 minutes to prepare. It's light and creamy despite the lack of cream.
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Servings: 6 people
Calories: 580kcal
INGREDIENTS
- 1 package spaghetti pasta
- 1 large lemon
- 4 large garlic cloves minced
- 2 tablespoon extra virgin olive oil
- ⅓ cup freshly chopped parsley
- ½ tablespoon red chili flakes
- ½ cup grated parmigiano reggiano
- 1 teaspoon salt
- 1 teaspoon black pepper
INSTRUCTIONS
- In a big pot of salted water, begin boiling the pasta. Make careful you heavily salt the water and keep some pasta water aside!
- In a large skillet, sauté the garlic in olive oil while the pasta cooks. Cook on low heat to infuse the oil without burning it.
- Grate the lemon zest with a microplane or cheese grater. After that, squeeze the same lemon's juice and remove any seeds.
- Allow the lemon zest and juice to simmer in the pan for a few minutes on low heat.
- When the pasta is nearly cooked and al dente, put it directly to the pan with ½ cup of pasta water to finish cooking in the pan over medium heat.
- Mix in the grated Parmigiano-Reggiano cheese. If necessary, or if the pasta is dry, add another ½ cup of pasta water and continue to stir for a few minutes to create a delicious creamy silky sauce.
- Stir in the chopped parsley and you're done! Enjoy your Lemon Garlic Pasta with a small spray of olive oil and extra parmigiano cheese.
NOTES
- For this recipe, you can use any long, slim spaghetti you choose
NUTRITION
Calories: 580kcal | Carbohydrates: 75g | Protein: 22g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 408mg | Potassium: 322mg | Fiber: 5g | Sugar: 4g | Vitamin A: 208IU | Vitamin C: 30mg | Calcium: 340mg | Iron: 2mg
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