Italian
Lemon Garlic Spaghetti
Spaghetti is tossed with sautéed garlic, lemon zest, butter, and Parmesan until the sauce looks glossy. It tastes bright, salty, and lightly rich, with the lemon staying fresh rather than harsh.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Zest carries lemon oil without making the sauce watery.
- Butter and pasta water emulsify into a light coat.
- Garlic is cooked gently so it stays sweet.
- Parmesan adds salt so you do not need a heavy sauce.
Ingredients
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Instructions
- 1
Boil the spaghetti in water with 1 teaspoon of the salt until just tender. Reserve 1 cup of pasta water, then drain.
- 2
Warm the butter and olive oil in a wide skillet over medium-low heat. If the oil smokes, turn the heat off and let the pan cool slightly before continuing.
- 3
Add the garlic and cook until fragrant, about 1 minute. Do not brown it.
- 4
Add the spaghetti, lemon zest, black pepper, and the remaining salt. Toss over medium heat, about 300°F in the pan.
- 5
Add the lemon juice and pasta water a splash at a time until the sauce looks glossy.
- 6
Turn off the heat, stir in the Parmesan and parsley, and serve.
Pro tips
- Zest the lemon before you juice it.
- Start with less lemon juice and add more if you want it brighter.
- Add the cheese off the heat so it melts instead of clumping.
Easy substitutions
- Parmesan cheese
- pecorino Romano
- parsley
- basil
- spaghetti
- angel hair, boiled less time
Storage and reheating
Storage
Refrigerate leftovers in a sealed container for up to 3 days.
Reheating
Reheat in a skillet with a splash of water and a small piece of butter until the pasta is hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 466
- Protein
- 14 g
- Carbs
- 62 g
- Fat
- 18 g
- Fiber
- 3 g
Budget friendly · Stovetop
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