Pasta with tangy lemon and creamy butter, ready in minutes for vibrant, satisfying vegetarian dining.
# What You’ll Need:
→ Pasta
01 - 7 oz spaghetti or linguine
02 - 1 teaspoon salt for pasta water
→ Sauce
03 - 3 tablespoons unsalted butter
04 - Zest of 1 lemon
05 - Juice of 1 large lemon, about 3 tablespoons
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, as desired
# Directions:
01 - Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook according to package directions until al dente. Reserve 2 tablespoons of pasta water, then drain the pasta.
02 - While pasta cooks, melt unsalted butter in a large skillet over medium heat. Add finely minced garlic and sauté for 1 minute until fragrant.
03 - Incorporate lemon zest and fresh lemon juice into the skillet, stirring to combine.
04 - Add drained pasta to the skillet along with reserved pasta water. Toss thoroughly to coat pasta with the sauce.
05 - Sprinkle in grated Parmesan and freshly ground black pepper. Toss until Parmesan melts and sauce is glossy. Season with salt, if needed.
06 - Transfer pasta to serving bowls. Garnish with chopped parsley and additional Parmesan as desired. Serve immediately.
