Pasta coated in creamy lemon butter sauce, finished with Parmesan and parsley. Quick, light Italian-inspired meal.
# What You'll Need:
→ Pasta
01 - 7 oz spaghetti or linguine
02 - 1 teaspoon salt, for pasta water
→ Sauce
03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - Juice of 1 large lemon (about 3 tablespoons)
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons reserved pasta water
09 - 1/4 teaspoon freshly ground black pepper
10 - Salt, to taste
→ Garnish
11 - 1 tablespoon chopped fresh parsley
12 - Additional grated Parmesan, for serving
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook according to package directions until al dente. Reserve 2 tablespoons of pasta water, then drain using a colander.
02 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, ensuring it does not brown.
03 - Add lemon zest and juice to the skillet, stirring gently to combine.
04 - Add drained pasta along with reserved pasta water to the skillet. Toss thoroughly to coat noodles with the sauce.
05 - Sprinkle in grated Parmesan and freshly ground black pepper. Toss until cheese melts and the sauce reaches a glossy consistency. Adjust salt to taste.
06 - Plate immediately, garnishing with chopped parsley and extra Parmesan as desired.
