Lemon pasta

Lemon pasta


  • 12 ounces dried pasta
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 5 large garlic cloves minced
  • ¼ teaspoon crushed red pepper flakes or more
  • 1 large lemon juice and zest
  • ⅓ cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese freshly grated


  1. Bring a large pot of salted water to boil. Cook spaghetti until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
  2. Meanwhile, heat olive oil and butter in a large saucepan over medium heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Remove from heat.
  3. Once you've drained the pasta, set the saucepan with the garlic mixture over medium heat. Add drained, cooked pasta and ¼ cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
  4. Remove pasta from heat and stir in lemon zest and juice, and parsley. Season to taste with salt and pepper. Transfer to a serving bowl or platter; top with grated parmesan cheese and serve.
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