Easy Lemon Pasta

You just need some stopped points and 15 minutes to create this easy lemon pasta! This simple recipe is cheap, without cream and contains a punch with a leal garlic flavor.

I was inspired by a half empty and Italian fridge Lemon pasta When I found this easy lemon pasta recipe. Although from time to time I love a creamy pasta, I wanted something light and Zippy while we head towards the spring season.

Exchange the cream and heavy butter with a flavor with extra virgin olive oil and a good lemon blow. To create a “creamy” sauce without milk, I adopt an easy technique from other Italian classics such as garlic and oil and cheese and pepper. Simply add a splash of the pasta water and shake vigorously. Water starch is combined with olive oil to prepare a shiny and decadent sauce without cream! I like to add a touch of Parmigiano full of umami to finish, put it totally optional.

A touch of parsley adds freshness and six whole cloves of garlic bring a quality that creates dependence. It is perfectly refreshing and however totally worthy of an arm. As a bonus, it is one of those dinners that you can mount in 15 minutes with some ingredients from your pantry.

Summary

1. Ingredients for lemon pasta
2. Spotlight Ingredient
3. How to make this lemon pasta recipe
4. How to keep this lemon pasta recipe
5. What to serve with lemon pasta
6. Other pantry pasta recipes
7. Easy lemon paste recipe

Ingredients for lemon pasta

While Lemon pasta The recipes often require a trip to the shop for a heavy cream, I bet you have everything you need for this easy lemon pasta in your kitchen:

• Pasta: Opt for a thin and long pasta. They are better for clearer sauces such as this lemon spaghetti sauce because it is easier to cover them evenly with the sauce. My personal preference is spaghetti, but you can also use angel hair pasta.
• Extra virgin olive oil: Since this sauce is highly based on olive oil, choose the best type you can (more suggestions in the spotlight section ingredients below.)
• Garlic: Six large segments of fresh garlic add a bold flavor to the sauce.
• Crushed pepper flakes Add a depth of flavor without crushing the lemon, but you can skip this or replace Aleppo Pepper For a milder option.
• Lemon: Choose untreated lemons if you can and rub well. Joy holds the essential oils of lemon, which provide an aroma and flavor of concentrated citrus fruits.
• Parsley It adds freshness to integrate the citrus flavor.
• Salt AND pepper Let the other flavors sing.
• Parmesan It is optional, but adds a umami flavor to the sauce without weighing it down. Jump the Parmesan if you prefer a vegan pasta or without milk.

Spotlight Ingredient

My favorite thing about this lemon pasta recipe is that the foundation of the sauce is olive oil rather than cream and butter. It is a great opportunity to add a faded flavor to an easy pasta dinner!

Having said that, the quality of the oil is important because the notes of flavor really shine. A delicious extra virgin variety will be worth its weight with this simple recipe.

How to make this lemon pasta recipe

Limone Spaghetti is so easy to make! And you can quickly prepare the sauce while the pasta cooks, then the dish is ready in 15 minutes or less. Here are the steps:

• Prepare. Bring a large pot of water to a boil. Troce 6 large cloves of garlic. Zest 2 lemons and juice 1 lemon. Cut enough parsley to take 1/2 cup. Quite Parmigiano grater to make you 1/4 cup (or more if you wish).
• Cook the spaghetti. When the water boils, it goes well, then add 12 ounces of spaghetti. Grab them and cook according to the instructions of the package for the tooth (about 8 minutes). Book 1 cup of pasta cooking water before draining.
• In the meantime, prepare a simple lemon-garlic olive oil sauce. When the pasta is almost finished (about 5 minutes in cooking), he warms 1/4 cup of olive oil in a large pan over medium heat. Add the garlic and the pepper flakes and mix until it is fragrant, about 30 seconds. Beat the lemon juice and about 1/4 cup of pasta cooking water. Save the remaining water for later.
• Cover the pasta in the oil. Drain the pasta, then add it to the pan. Throw over medium heat until it is well covered.
• Finish and serve. Remove the pan from the heat and add the parsley, lemon zest and Parmesan (if you use). Season with salt and pepper to taste. Tox to combine and, if necessary, add a little more of pasta cooking water and a drizzle of extra virgin olive oil. Serve immediately!

How to keep this lemon pasta recipe

The left lemon spaghetti will remain for about 3 days in an airtight container in the refrigerator. To heat, add it to a pan on the stove over medium heat with a little water. Mix until the dough is heated, adding a more oil and topping drizzle with more Parmesan if you wish.

What to serve with lemon pasta

Most of the time, I am serving this lemon dough alone as an easy dinner of the week. If I have company and I want to embellish things with a pair of sides, however, I could throw homemade garlic in the oven when I start boiling the water.

A large crunchy salad is also good with silky lemon spaghetti. Use any remaining and Parmesan lemon juice to prepare this lemon parmigian lettuce salad, which requires only about 5 minutes.

If it is a beautiful day and can you eat outside, why not make the theme of lemon go and serve dinner with a refreshing spritz limoncello or finish the meal with a small glass of homemade limoncello?

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