Lemon Parmesan Pasta
This Lemon Parmesan Pasta is an easy recipe that's bursting with flavor. Fresh lemon juice, garlic, and Parmesan cheese create a simple pasta dish that's perfect for a weeknight meal!
Equipment
- Measuring Spoons
- Measuring Cups
- Saucepan
- Skillet
Ingredients
- 16 ounces pasta such as fettuccine, angel hair, etc., (plus ¼ cup reserved pasta water)
- 2 tablespoon unsalted butter
- 6 teaspoons minced garlic
- Zest and juice of one large lemon
- 1 cup freshly grated parmesan cheese (see note below)
- Salt and black pepper (to taste)
- Fresh parsley or dill for garnish, (if desired)
Instructions
- Cook pasta until al dente. Reserve ¼ cup pasta water, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic, stir, and heat for 30 seconds. Add cooked pasta, reserved water, zest and lemon juice. Stir to combine and heat for 3-4 minutes.
- Remove from heat and stir in parmesan cheese and season with salt and pepper, to taste. Add a squeeze of fresh lemon juice and fresh parsley over pasta (if desired) and serve immediately.
Notes
- Freshly grated Parmesan cheese is best for this dish, as it will melt well. You can used the store-bought, jarred grated parmesan cheese, but it will most likely clump together and turn gloppy.
- If the pasta is absorbing too much liquid when added to the skillet, add a touch of olive oil to thin it out.
- Leftovers will keep in an airtight container in the refrigerator for up to three days.
- To reheat, add a touch of olive oil and a squeeze of fresh lemon juice (if desired) before microwaving so that it isn’t too gloppy and dry.
- See my tips and tricks for making this Lemon Parmesan Pasta above the recipe box.
