Parmesan Lemon Pasta (Printable version)
Bright, creamy pasta with zesty lemon and savory Parmesan. Ready in 25 minutes.
# What you'll need:
→ Pasta
01 - 14 oz spaghetti or linguine
→ Sauce
02 - ½ cup freshly grated Parmesan cheese
03 - 2 tbsp unsalted butter
04 - 2 tbsp extra-virgin olive oil
05 - Zest of 1 large lemon
06 - Juice of 1 large lemon (about 3 tbsp)
07 - 2 garlic cloves, finely minced
08 - ¼ cup pasta cooking water (reserved)
→ Garnishes
09 - Freshly ground black pepper, to taste
10 - Sea salt, to taste
11 - Extra Parmesan cheese, for serving
12 - Chopped fresh parsley or basil (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
02 - While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Stir in the lemon zest and juice, allowing the mixture to warm through for about 30 seconds.
04 - Add the drained pasta to the skillet and toss to coat. Gradually add the grated Parmesan, stirring constantly. Pour in the reserved pasta water little by little, mixing until the sauce becomes creamy and clings to the pasta.
05 - Season with salt and freshly ground black pepper to taste. Serve immediately, topped with extra Parmesan and fresh herbs if desired.
# Expert Tips:
01 -
- Its the perfect emergency dinner for nights when takeout feels like too much effort but you still want something special
- The combination of bright lemon and rich Parmesan hits every flavor craving in one bite
02 -
- The sauce thickens quickly once it leaves the heat, so work fast when tossing everything together
- If the sauce breaks and looks greasy, whisk in another splash of pasta water to bring it back together
03 -
- Room temperature butter melts more smoothly into the olive oil
- Grate the cheese while the water heats up so you are not scrambling later