Weeknight Pasta with Lemon, Parsley and Garlic Recipe
This is the perfect easy weeknight pasta, everyones favourite. Remember, save pasta water!
Ingredients
- 1 lb/454 grams spaghettini or capellini or
- any pasta or your choice
- 4 tbsp. extra-virgin olive oil
- 4 large garlic cloves, minced
- ¼ - ½ tsp. dried hot red pepper flakes
- Finely grated zest from 2 lemons
- 3-5 tbsp. of fresh lemon juice, your
- preference
- ½ - 1 tsp. kosher salt, plus for the pasta
- water
- ½ tsp. med grind black pepper
- ½ cup chopped fresh flat-leaf parsley
- Pecorino cheese, grated (to taste)
Instructions
- 1
Bring a large pot of water to boil and heavily salt it (1 tbsp.), cook pasta according to package directions, shaving off a couple of minutes. SAVE approximately 1 cup pasta water.
- 2
While the pasta is cooking, heat oil with the garlic and crushed red pepper in a large pan over medium high heat for approximately 2 minutes. Turn heat off.
- 3
Once the pasta is al dente, add it to the pan with the garlic oil.
- 4
Over medium heat, toss the pasta in the oil mixture adding the lemon juice, zest and a little pasta water. Continue to slowly add pasta water, tossing the pasta until the pasta is cooked a little more. The sauce will get creamy. You may or may not need all the water, depending on how much more cooking the pasta needs.
- 5
Add salt and pepper. Turn the heat off and add the parsley and cheese, toss. Serves 4-6
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to preserve texture and flavor.
- Can I Freeze This?
- Most main dishes freeze well for up to 3 months. Cool completely before freezing, and thaw overnight in the refrigerator.
- Meal Prep Tip
- Double the recipe and freeze half for a future weeknight dinner. It saves time and ensures you always have a homemade meal ready.
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Frequently Asked Questions
How do I make Weeknight Pasta with Lemon, Parsley and Garlic?
This Weeknight Pasta with Lemon, Parsley and Garlic recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this weeknight pasta with lemon, parsley and garlic ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.