Creamy lemon-butter pasta with Parmesan and fresh parsley. Quick, easy, and full of bright, vibrant flavor.
# What You'll Need:
→ Pasta
01 - 7 ounces spaghetti or linguine
02 - 1 teaspoon salt, for pasta water
→ Sauce
03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - 3 tablespoons fresh lemon juice
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons reserved pasta water
09 - 1/4 teaspoon freshly ground black pepper
10 - Salt, to taste
→ Garnish
11 - 1 tablespoon chopped fresh parsley
12 - Extra grated Parmesan cheese
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions until al dente. Reserve 2 tablespoons of the cooking water, then drain pasta.
02 - While pasta cooks, melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Add lemon zest and lemon juice to the skillet, stirring to incorporate. Add the drained pasta and reserved pasta water. Toss thoroughly to coat pasta in sauce.
04 - Sprinkle in grated Parmesan cheese and black pepper. Continue tossing until cheese melts and sauce reaches a glossy consistency. Adjust seasoning with salt if needed. Serve at once, garnished with chopped parsley and extra Parmesan as desired.
