Parmesan Lemon Pasta (Printable)
Zesty lemon meets rich Parmesan in this creamy Italian pasta. Ready in 25 minutes for a satisfying vegetarian meal.
# 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)
# How To Make It:
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.
# Tips from dashanddishes:
01 -
- Ready in 25 minutes but tastes like you spent all day cooking
- Uses pantry staples to create something unexpectedly elegant
02 -
- Add pasta water gradually, not all at once, or your sauce might turn grainy instead of smooth
- The sauce continues to thicken off heat, so pull it slightly thinner than you think you want it
03 -
- Room temperature ingredients emulsify better than cold ones straight from the fridge
- Grate your Parmesan finely from the wedge for the smoothest sauce possible