If there’s one thing I can’t resist, it’s a plate of pasta, especially when it’s as dreamy as this creamy lemon garlic delight. Imagine twirling your fork through silky noodles, each coated in a sauce that’s both zesty and rich—a symphony of flavors that somehow reminds me of those spontaneous road trips where the journey is just as memorable as the destination. When life gives you lemons, make pasta.
Steps
- Boil a large pot of salted water and cook the pasta until al dente, reserving 1 cup of the starchy pasta water during the final minutes of cooking.
- As the pasta nears readiness, melt butter in a large skillet over medium heat until it begins to foam. Lower the heat, add lemon zest and minced garlic, and cook for 1-2 minutes, stirring to prevent burning.
- Use tongs to transfer the cooked pasta to the skillet with the butter mixture. Add 1/2 cup of the reserved pasta water, tossing until the pasta is lightly coated with sauce.
- Incorporate half of the Parmesan cheese, tossing again. Add lemon juice and the remaining cheese, continuing to toss until the sauce is smooth and coats the pasta.
- If the sauce thickens too much, add additional pasta water as needed. Season with salt, pepper, and more lemon juice to taste.
- Garnish the dish with extra lemon zest and fresh herbs like parsley or basil, and serve immediately.
Ingredients
- Spaghetti or another long pasta (e.g., linguine)
- Butter
- Garlic, minced
- Parmesan cheese, freshly grated (Pecorino can be used as a substitute)
- Lemon zest
- Lemon juice
- Fresh parsley or basil for garnish
- Salt
- Black pepper
FAQ
- Can I use a different type of pasta for this lemon pasta recipe?
- Absolutely! While the recipe suggests using spaghetti, you can substitute it with any long pasta such as linguine or fettuccine.
- What can I use as a substitute for Parmesan cheese?
- If you don’t have Parmesan cheese on hand, freshly grated pecorino cheese makes an excellent alternative for adding a salty, umami flavor to the sauce.
- How can I prevent the garlic from burning when making the sauce?
- To avoid burning the garlic, ensure that you reduce the heat to low and stir frequently while cooking. This will help maintain the flavors without overcooking the garlic.
- What should I do if the sauce becomes too thick or clumpy?
- If the sauce starts to thicken too much, gradually add more reserved pasta water until it reaches your desired consistency. This will help loosen the sauce and prevent clumping.
- How should I store and reheat leftovers of lemon pasta?
- Store any leftover lemon pasta in an airtight container in the refrigerator for up to three days. When reheating, do so in the microwave or on the stovetop, adding a splash of water to help loosen the sauce if necessary.
Tips
- To avoid burning the garlic, make sure to keep a close eye on it and stir frequently when you add it to the heated butter. If necessary, lower the heat to ensure it stays fragrant without browning too much.
- If your sauce becomes too thick or begins to clump, gradually add more reserved pasta water to achieve a smooth, silky consistency that coats the pasta well.
- For an extra burst of fresh flavor, garnish the finished dish with additional lemon zest and freshly chopped herbs like parsley or basil right before serving.
- Remember to reserve a cup of starchy pasta water before draining the pasta; this water is essential for emulsifying the sauce and ensuring it clings beautifully to the pasta.
Equipment
- Large Skillet
- Tongs
