Ingredients
Pasta
- 1 pound spaghetti (cooked, with ½ cup pasta water reserved)
Sauce
- ¼ cup olive oil
- 3 garlic cloves, minced
- 3 tablespoons fresh parsley (plus more for serving)
- ¼ teaspoon crushed red pepper
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ¼ teaspoon salt (plus more for salting pasta water)
- ⅓ cup freshly grated Parmesan cheese (plus more for serving)
- Black pepper for serving
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the spaghetti.
- Prepare the sauce: In a large skillet over medium heat, warm the olive oil. Add the minced garlic, fresh parsley, and crushed red pepper. Sauté until fragrant, about 1 minute, taking care not to burn the garlic.
- Add lemon and pasta: Stir in the lemon zest, lemon juice, salt, and the reserved pasta cooking water. Then add the cooked spaghetti to the skillet and toss to combine. Cook for about 1 minute until the pasta is heated through and well coated with the sauce.
- Finish with cheese: Remove the skillet from heat and stir in the freshly grated Parmesan cheese until it clings to the pasta, creating a creamy coating.
- Serve: Plate the pasta and garnish with additional fresh parsley and Parmesan cheese if desired. Add freshly ground black pepper to taste.
Notes
- Be careful not to overcook the garlic in the olive oil as it can become bitter.
- Reserve the pasta water as it helps to create a silky sauce that clings to the spaghetti.
- Adjust the amount of crushed red pepper to your spice preference.
- Use freshly grated Parmesan for best flavor and texture.
- This recipe can be made with gluten-free pasta to accommodate dietary needs.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian