Lemon Pasta Recipe: How to Make Quick Lemon Pasta

• 1 pound dry spaghetti
• 4 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional)
• ½ cup heavy cream
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• ½ cup Parmesan, plus more for garnish
• Kosher salt and black pepper to taste
• ½ cup Italian parsley, chopped

1. 1

   Bring a large pot of well-salted water to a boil. Add the spaghetti to the boiling water and cook until it is al dente. (This should take about 8 minutes, but consult the package directions for thicker pasta.) When the pasta is done boiling, reserve 1 cup of the pasta water and drain the noodles.

2. 2

   In a large skillet over medium-high heat while the pasta is cooking, add olive oil and butter.

3. 3

   When the butter has melted, add the minced garlic and red pepper flakes and cook until fragrant, about 30 seconds.

4. 4

   Reduce the temperature to medium-low heat and slowly add in the heavy cream and lemon zest, stirring to combine.

5. 5

   Add the cooked pasta, ½ cup of pasta water, and lemon juice to the sauce, and stir to coat the pasta. Add in ¼ cup Parmesan at a time, stirring until it has melted in. Season with salt and pepper to taste.

6. 6

   Continue stirring the pasta until the sauce has thickened and stuck to the noodles, about 3 minutes. If the sauce seems too thick, add the additional pasta water.

7. 7

   Remove the pan from the heat and stir in the fresh parsley.

8. 8

   Transfer the pasta to a large serving bowl and serve with grated Parmesan cheese on the side.

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