I love lemon. I love pasta. I love Parmesan. Combine these 3 lovely ingredients and the outcome is this stunning Lemon Pasta with Parmesan. This dish is gorgeous and elegant! It’s also zingy with a hint of heat. We just can’t get enough of this dish!
We buy a huge bag of lemons at Aldi for $2.49, which is enough to have this pasta dish two weeks in a row. Double score! We usually have all the ingredients on hand besides lemons and pasta, so for just under $4 we can have 2 meals with leftovers for lunch for the both of us. Perfecto!
This dish has very few ingredients and comes together in no time at all. It took less time to make the pasta dish than it did to take the pictures. By the way, these pictures are my best yet, and I’m quite proud if I do say so myself. The pictures were taken with my Nikon point and shoot camera with the exception of the very last one, which was taken with my phone. I absolutely love getting a good picture of the food I make because the picture helps bring the food to life. I also love when I have extra goodies to use as props.
Always, always use fresh squeezed lemon juice for this dish instead of the bottled stuff. Fresh juice will make all the difference in the world. After I zest and squeeze the lemons I flip each half of lemon inside out and eat all the goodness inside. Call me crazy! Steve thinks it’s nutty, but my sister and I grew up eating lemons with a small fork while watching cartoons. I mean, come on. When I said I love lemons…I meant it!
Lemon Pasta with Parmesan
Yields 4 servings (for us anyway!)
- 1 lb. angel hair pasta
- 6 tbsp. unsalted butter
- 4 tbsp. canola oil
- 6 cloves garlic—minced
- ¼ tsp. red pepper flakes
- zest and juice of 3 large lemons (about ¾ cup juice)
- 1 cup reserved pasta water
- Parmesan for serving
In a large pot of boiling water, cook the pasta according to package directions.
Make the sauce while the pasta cooks. Melt the oil and butter in a medium pot set over medium heat. Turn the heat to medium-low and add the minced garlic and cook for several minutes, stirring often. Don’t let the garlic burn or it’ll taste bitter! Add in the red pepper flakes and stir. Remove the pot from the heat for a second and add the lemon juice. Return the pot to the heat and turn the heat to low until ready to use.
Reserve 1 cup of pasta water and then drain the pasta in a colander. Return the pasta to the pot and add the sauce. Use tongs to help combine the pasta and sauce. Add some of the reserved pasta water if necessary. Serve warm sprinkled with lemon zest, Parmesan, and a few extra red pepper flakes.
Adapted from Annie’s Eats