Name: Lemon Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 8 oz spaghetti; 4 tablespoons unsalted butter; 2 tablespoons lemon zest; 2 garlic cloves minced; 1/2 cup grated Parmesan; 1 tablespoon lemon juice; salt and black pepper; parsley or basil for serving

01

Overview

Prep5 min

Cook15 min

Total20 min

Servings2

DifficultyEasy

02

Ingredients

03

Equipment

Large pot
Large skillet

04

Method

01

Start the sauce

Cook the spaghetti until al dente and reserve 1 cup pasta water. Melt the butter until foamy, lower the heat, and cook the lemon zest and garlic for 1 to 2 minutes.

02

Toss the pasta

Transfer the pasta to the skillet with about 1/2 cup pasta water and toss over low heat.

03

Finish with cheese

Add half the Parmesan, then the lemon juice and remaining Parmesan, tossing until smooth. Loosen with more pasta water as needed and finish with herbs.

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Tips

NoteAdd cheese in stages \u2014 dumping it all in at once risks clumping.

NoteZest the lemon before juicing it; you need both.

NoteRefrigerate up to 3 days; reheat with a splash of water.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorRefrigerate up to 3 days; reheat with a splash of water.

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Frequently asked

Why did my sauce break?+

The heat was too high when the cheese went in \u2014 take the pan off the heat for the final addition and toss patiently.

Can I add cream?+

You can, but the point of this version is that pasta water does the creaming for you.

Which pasta works best?+

Spaghetti or linguine; something long that carries the sauce in thin layers.

Lemon Pasta

Overview

Ingredients

Equipment