Lemon Garlic Parmesan Pasta
This bright, elegant Lemon Garlic Parmesan Pasta combines al dente spaghetti with a silky sauce of fresh lemon, fragrant garlic, and nutty Parmesan cheese for a quick yet impressive meal that tastes like sunshine.
Ingredients
- 1 pound 16 oz spaghetti or linguine
- 4 tablespoons unsalted butter
- 6 cloves garlic minced
- Zest of 2 lemons
- Juice of 2 lemons about ¼ cup
- 1 cup freshly grated Parmesan cheese plus extra for serving
- ½ teaspoon red pepper flakes optional, for heat
- ¼ cup reserved pasta water plus more as needed
- ¼ cup fresh parsley chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Bring a large pot of water to a boil and salt it generously until it tastes like seawater. This properly seasons your pasta from the inside out.
- Cook pasta according to package directions until just al dente, typically 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water.
- While pasta cooks, melt butter in a large skillet over medium heat until it begins to foam. Add minced garlic and cook for 30-60 seconds until fragrant but not browned. Garlic burns quickly, so watch carefully.
- Reduce heat to medium-low and add lemon zest, lemon juice, and red pepper flakes if using. Stir to combine and let the mixture simmer gently for about 1 minute to meld flavors.
- Add the drained pasta directly to the skillet along with ¼ cup of reserved pasta water, tossing vigorously with tongs to coat every strand. The starchy water helps create a silky emulsion.
- Gradually sprinkle in the Parmesan cheese while continuing to toss the pasta. The residual heat will melt the cheese into a smooth sauce. Add more pasta water a tablespoon at a time if it seems dry.
- Drizzle in the olive oil and add the fresh parsley, tossing once more to incorporate. Taste and adjust seasoning with salt and pepper.
- Serve immediately in warmed bowls, topped with additional Parmesan cheese, fresh cracked pepper, and a small sprinkle of lemon zest if desired.
Notes
- For an extra lemony kick, add a thin slice of preserved lemon, finely chopped, during the final toss.
- Quality matters—use freshly grated Parmesan (not pre-grated) for the smoothest sauce.
- This dish comes together quickly, so have all ingredients prepped before starting.
- Make it ahead: You can prepare the garlic-lemon butter base up to a day in advance, then reheat before adding cooked pasta.
- For a protein boost, add grilled chicken, sautéed shrimp, or flaked salmon.
- The pasta will continue to absorb sauce as it sits, so serve promptly for optimal texture.