Lemon Pasta
A refreshing pasta dish featuring creamy butter and Parmesan, brightened with fresh lemon zest and juice.
Equipment
- Large Pot
- Large Skillet
- Tongs
- Measuring Cups and Spoons
Ingredients
- 8 oz. spaghetti
- 4 Tbsp. unsalted butter sliced into pats
- 2 Tbsp. lemon zest plus more for garnish
- 2 cloves garlic minced
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1 Tbsp. fresh lemon juice plus more to taste
- to taste sea salt
- to taste freshly ground black pepper
- for garnish chopped fresh parsley or basil leaves
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter until it foams. Reduce heat to low, then add lemon zest and minced garlic. Sauté for 1-2 minutes until fragrant.
- Using tongs, transfer the cooked spaghetti directly from the pot to the skillet, allowing some pasta water to transfer as well.
- Pour in about 1/2 cup of reserved pasta water and toss the spaghetti to combine.
- Add half of the Parmesan cheese, lemon juice, and remaining cheese. Toss until the sauce is smooth. Adjust consistency with more pasta water if needed.
- Season with sea salt and freshly ground black pepper to taste. Add more lemon juice if desired. Garnish with lemon zest and chopped herbs.
- Serve immediately, topped with additional Parmesan cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or butter.