Easy Lemon Parmesan Pasta
Lemon Parmesan Pasta combines the zesty freshness of lemon with the rich, savory goodness of Parmesan cheese in this easy-to-make recipe.
Servings: 4 Servings
Calories: 433kcal
Ingredients
- 8 ounces spaghetti
- 3 tablespoons salted butter
- 3 tablespoons high-quality Extra Virgin olive oil
- 2 cloves garlic chopped
- 2 tablespoons fresh lemon juice
- Zest of that lemon
- 1/2 cup fresh Parmesan cheese grated (plus more for garnish)
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon salt I prefer flake salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook the spaghetti according to the package directions. Before draining your pasta, save a cup of the starchy cooking water. Drain the rest and set aside.
- In a large sauté pan over medium heat, add the salted butter and olive oil. When the butter has melted and begins to foam, add the garlic. Stir for 30 seconds.
- Add the lemon juice, lemon zest, Parmesan cheese, and parsley. Stir to combine. Then add the spaghetti to the pan and Toss to coat. Add a splash of the pasta water to your sauce to help achieve a silky, cohesive texture. Season with salt and pepper to taste.
Notes
- Freshly squeezed lemon juice and freshly grated Parmesan cheese make a significant difference in flavor. Avoid pre-packaged lemon juice and pre-grated Parmesan for the best results.
- Before draining your pasta, save a cup of the starchy cooking water. Adding a splash of this water to your sauce helps to achieve a silky, cohesive texture.
- The balance of lemon and Parmesan can be adjusted to suit your preference. If you prefer a more tangy flavor, add extra lemon juice. For a richer taste, increase the amount of Parmesan cheese.
Nutrition
Calories: 433kcal | Carbohydrates: 44g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 565mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 678IU | Vitamin C: 8mg | Calcium: 172mg | Iron: 1mg