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–+ servings
Italian Lemon Garlic Pasta

Italian Lemon Garlic Pasta: A Zesty Weeknight Winner

A quick and delicious Italian Lemon Garlic Pasta recipe perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Spaghetti Substitute with linguine, fettuccine, or gluten-free pasta if desired.
For the Sauce
  • ½ cup Reserved Pasta Water Helps emulsify the sauce for a smooth coating.
  • 4 tbsp Unsalted Butter Opt for vegan butter for a plant-based version.
  • 4 tbsp Olive Oil Adjust extra oil as needed for tossing pasta.
  • 6-8 cloves Garlic Minced, adjust amount for milder tastes.
  • 1 tsp Italian Seasoning Can swap with fresh herbs like basil or oregano.
  • 2 lemons Lemon Zest ~2 tbsp, use less for milder lemon flavor.
  • 1 lemon Lemon Juice ~2 tbsp, adjust to taste.
For Garnishing and Seasoning
  • ⅓ cup Fresh Parsley Chopped, can replace with basil or other herbs.
  • Kosher Salt Use to taste for the perfect balance.
  • Freshly Cracked Black Pepper Adjust to personal preference.
  • Grated Parmesan Cheese Omit or substitute with dairy-free cheese for a vegan approach.
  • Crushed Red Pepper Flakes Optional, adjust to taste for heat.

Equipment

  • large pot
  • Skillet
  • Measuring cups
  • Measuring spoons

Method
 

Cooking Instructions
  1. Start by bringing a large pot of salted water to a boil. Add 8 oz of spaghetti and cook for 8-10 minutes until al dente, reserving ½ cup of the pasta water.
  2. In a large skillet, heat 4 tbsp of unsalted butter and 4 tbsp of olive oil over medium-low heat. Add 6-8 minced garlic cloves, sautéing gently for 1-2 minutes.
  3. Add 1 tsp of Italian seasoning and the zest of 2 lemons to the skillet, stirring for about 30 seconds.
  4. Pour in the juice from 1 lemon, simmer for 1-2 minutes while stirring gently.
  5. Carefully add the drained spaghetti to the skillet, tossing it with the sauce and gradually adding the reserved pasta water.
  6. Remove from heat and fold in ⅓ cup of chopped fresh parsley. Season with salt and pepper to taste.
  7. Plate up the pasta and finish with grated Parmesan cheese and crushed red pepper flakes, if using. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat with a splash of reserved pasta water.

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