Italian 15 min

Lemon Garlic Butter Pasta

Name: Lemon Garlic Butter Pasta
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz linguine; 6 tablespoons unsalted butter; 6 cloves garlic, thinly sliced; Zest of 2 lemons; ¼ cup fresh lemon juice; ¼ cup grated Parmesan, plus more for serving; ¼ teaspoon red pepper flakes; Salt and black pepper to taste; ½ cup pasta water; Fresh parsley for garnish

quickvegetariancomfort-food

Ingredientsfor 2

460

Cal

14g

Protein

62g

Carbs

18g

Fat

112 oz linguine
26 tablespoons unsalted butter
36 cloves garlic, thinly sliced
4Zest of 2 lemons
5¼ cup fresh lemon juice
6¼ cup grated Parmesan, plus more for serving
7¼ teaspoon red pepper flakes
8Salt and black pepper to taste
9½ cup pasta water
10Fresh parsley for garnish

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Instructions

1
Cook linguine in heavily salted boiling water until 2 minutes shy of al dente — it will finish cooking in the sauce. Reserve 1 cup pasta water before draining.
2
While pasta cooks, melt butter in a large skillet over medium-low heat. Add sliced garlic and cook slowly for 3–4 minutes, stirring often, until the garlic turns golden and fragrant but NOT browned — golden is nutty and delicious, browned is bitter. Add red pepper flakes and cook 30 seconds.
3
Add ½ cup pasta water and the drained pasta to the skillet. Increase heat to medium-high and toss continuously for 2–3 minutes until the pasta absorbs the butter-garlic sauce and the liquid becomes creamy from the starchy pasta water.
4
Remove from heat. Add lemon juice, lemon zest, and Parmesan, tossing vigorously until the Parmesan melts into a silky coating. Adjust consistency with more pasta water. Season with salt and pepper. Garnish with fresh parsley and more Parmesan.