Lemon Garlic Pasta
Pasta tossed with garlic, lemon, olive oil, and parmesan cheese. Cooked pasta is combined with a bright, acidic sauce and finished with fresh herbs and cheese.
Ingredients
Method
Bring a large pot of salted water to a boil. Mince the garlic and squeeze the lemon juice.
Add pasta to boiling water and cook until al dente according to package directions. Reserve 1 cup of pasta water before draining.
In a large skillet, warm the olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
Remove from heat and stir in the lemon juice and 1 cup reserved pasta water (or vegetable broth). Season with salt and black pepper.
Add the drained pasta to the skillet. Toss over medium-low heat until evenly coated, about 1 minute.
Remove from heat and fold in the grated parmesan cheese until fully combined, adding more pasta water if needed to achieve a light, silky sauce.
If using a protein or vegetable, add it to the skillet and gently toss until heated through.
Divide among bowls and garnish with fresh parsley and red pepper flakes. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →