Weeknight Lemon Garlic Pasta
Bright, buttery spaghetti that comes together while the water boils. Pantry staples, one skillet, 25 minutes.
Ingredients
- 4 qt water
- 1 tbsp kosher salt
- 12 oz spaghetti
- 4 tbsp unsalted butter
- 4 cloves garlic thinly sliced
- 1 lemon zested, then juiced
- 1 cup pasta water saved before draining
- 1 cup grated Parmesan
- ½ tsp black pepper
- ¼ cup chopped parsley
Steps
Bring 4 qt water to a boil and add 1 tbsp kosher salt. Cook 12 oz spaghetti until 1 minute short of al dente.
While the pasta cooks, melt 2 tbsp unsalted butter in a large skillet over medium-low heat. Add 4 cloves garlic and cook until pale gold.
Scoop out 1 cup pasta water, then drain the pasta and add it to the skillet with the zest and juice of 1 lemon.
Off the heat, add the rest of the butter (2 tbsp unsalted butter), 1 cup grated Parmesan, and ½ tsp black pepper. Toss hard, adding splashes of the pasta water until glossy.
Finish with ¼ cup chopped parsley and serve right away.
Variations
Cooks branch a recipe to save their own take. The original never changes.
Ratings and comments
Doubled it for six people with the servings button and it worked. I would add more lemon next time.
Made this on a Tuesday with linguine. Having the amounts right in the steps meant I never scrolled back up.
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