Pasta tossed with lemony butter, Parmesan, and garlic. Simple, vibrant, and vegetarian-friendly Italian-inspired dish.
# What You Need:
→ Pasta
01 - 7 oz spaghetti or linguine
02 - 1 teaspoon salt for pasta water
→ Sauce
03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - Juice of 1 large lemon (about 3 tablespoons)
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons reserved pasta water
09 - 1/4 teaspoon freshly ground black pepper
10 - Salt to taste
→ Garnish
11 - 1 tablespoon chopped fresh parsley
12 - Extra grated Parmesan
# How To Make It:
01 - Fill a large pot with water and add 1 teaspoon salt. Bring to a vigorous boil and cook pasta until al dente per package directions. Reserve 2 tablespoons pasta water before draining.
02 - Melt unsalted butter in a large skillet over medium heat. Add finely minced garlic and sauté for 1 minute until aromatic, avoiding browning.
03 - Incorporate lemon zest and lemon juice into skillet, stirring until well blended.
04 - Transfer drained pasta to the skillet with the reserved pasta water. Toss thoroughly to coat the pasta evenly in the butter-lemon sauce.
05 - Sprinkle grated Parmesan and ground black pepper over pasta. Toss until cheese melts and the sauce achieves a glossy finish. Adjust salt as needed.
06 - Plate the pasta immediately and garnish with fresh parsley and extra Parmesan as desired.
