Linguine or angel hair pasta ( Capellini) are good options. I've called for spaghetti, but any long, slender pasta will do nicely. Parmesan Cheese: Ideally Parmigiano-Reggiano or Grana Padanoįor this Lemon Garlic Pasta, you want a pasta shape that's easy to slick with sauce.Garlic: Get the freshest, plumpest head you can find.Fresh Parsley: Look for a perky, bright green bunch of flat leaf (Italian) parsley.Lemon: You'll need a whole lemon, ideally organic since you'll be using the zest.Butter: If you use unsalted butter, you'll want to add a little extra salt at the end.Olive Oil: Use a good, flavorful one as it's a major component of the sauce.Dry Spaghetti Noodles: Or any long, slender dry pasta.Ingredients you need for lemon Garlic pasta A final shower of nutty parmesan cheese rounds everything out. Then fold in fresh parsley, lemon juice and zest to add lively freshness and zing. A rich blend of olive oil and butter, punched up with lots of garlic and a pinch of crushed red pepper. You'll toss hot pasta in a simple lemon garlic butter sauce.
Ingredients you need for lemon Garlic pasta.I've also added a touch of crushed red pepper along with traditional black pepper for extra kick. Here I've swapped out heavy cream for a mixture of olive oil and butter, to add richness without dulling the vivid lemon flavor. Think of this as a lighter, brighter version of the classic Italian pasta recipe, Pasta al Limone. It's the kind of pasta dish you turn to on busy weeknights when you want a satisfying dinner on the table in 20 minutes flat. Lemon Garlic Pasta delivers bold, vibrant flavor with minimal effort.
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