Weeknight Garlic Lemon Pasta

Ingredients

• Spaghetti or linguine6 ounces (170g)
• Garlic4 cloves, thinly sliced
• Lemon1 large, zested and juiced
• Extra virgin olive oilpantry3 tablespoons
• Saltpantry1 teaspoon, plus more for pasta water
• Black pepperpantry1/4 teaspoon, freshly ground
• Red pepper flakespantry1/4 teaspoon (optional)
• Fresh parsley2 tablespoons, chopped

Method

1. 1

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until it is al dente. Before draining, reserve 1 cup of the starchy pasta water.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes (if using), then cook gently for 2-3 minutes until the garlic is fragrant and slightly golden, being careful not to burn it.

3. 3

   Remove the skillet from the heat to prevent overcooking the garlic. Add the lemon zest and about half of the lemon juice to the garlic and oil mixture, stirring well to combine.

4. 4

   Drain the cooked pasta and immediately transfer it to the skillet with the garlic-lemon mixture. Add 1/2 cup of the reserved pasta water. Toss vigorously to combine, allowing the sauce to emulsify and beautifully coat the pasta strands.

5. 5

   Stir in the chopped fresh parsley and add the remaining lemon juice if you desire more brightness. Season the pasta generously with salt and freshly ground black pepper to taste. If the sauce seems too thick, add more pasta water, one tablespoon at a time, until it reaches your preferred consistency.

6. 6

   Serve your vibrant Weeknight Garlic Lemon Pasta immediately and enjoy its fresh, zesty flavors.