Description
A delightful recipe highlighting bright and zesty flavors that impress your guests.
Ingredients
Scale
- 8 oz spaghetti (or linguine, fettuccine, bucatini)
- ½ cup reserved pasta water
- 4 tbsp unsalted butter
- 4 tbsp olive oil (+ extra for tossing pasta)
- 6–8 garlic cloves, minced (~2 tbsp)
- 1 tsp Italian seasoning
- Zest of 2 lemons (~2 tbsp)
- Juice of 1 lemon (~2 tbsp)
- ⅓ cup fresh parsley, chopped
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Grated Parmesan cheese, for garnish
- Crushed red pepper flakes (optional, for heat)
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Gently add your spaghetti or pasta of choice—whether it’s linguine or fettuccine, the important part here is to cook until it’s al dente, which usually takes about 8 to 10 minutes. Remember to reserve half a cup of the starchy pasta water before draining. This water is crucial for achieving the perfect sauce consistency later on! After draining, toss the pasta with a little olive oil to prevent sticking.
- In a large skillet over medium-low heat, add the unsalted butter and olive oil together. Once the butter has melted, introduce the minced garlic. Keep a close eye on this mixture, as you only want to sauté the garlic until it becomes fragrant and lightly golden—about 1 to 2 minutes. Avoid browning the garlic, as you want to maintain that gorgeous garlic flavor without any bitterness.
- Next, sprinkle in the Italian seasoning and add the freshly grated lemon zest to the skillet. This is a key moment as the heat will help toast the spices and zest, releasing their aromatic essence into the oil and butter. Let this mixture toast for approximately 30 seconds before moving to the next step.
- Pour in the freshly squeezed lemon juice, and allow it to simmer for a minute or two. This phase is essential as it melds the bright lemon flavor with the rich butter and olive oil, creating a tantalizingly delicious sauce that clings beautifully to the pasta.
- Now it’s time to marry your pasta with the sauce! Add the cooked pasta directly into the skillet while tossing to make sure each strand is well coated. Gradually incorporate the reserved pasta water in small increments—2 to 3 tablespoons at a time—while stirring constantly. This technique will emulsify the sauce, giving it a lovely glossy finish and trapping the flavors within the dish.
- Once the pasta is evenly coated, remove the skillet from the heat. Gently fold in the chopped fresh parsley for a vibrant pop of color and flavor. At this point, season generously with kosher salt and freshly cracked black pepper, tasting and adjusting the seasoning and lemon flavor to your preference.
- Plate your beautifully tossed pasta and top with a generous sprinkle of grated Parmesan cheese for that rich flavor boost. If you enjoy a bit of heat, don’t hesitate to add a pinch of crushed red pepper flakes on top. This dish is best enjoyed immediately while still hot!
Notes
Make sure to reserve enough pasta water; it’s key to achieving the desired consistency of the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 350 mg
- Protein: 12 g