Easy Lemon Pasta (no Cream!)

12 ounces spaghetti (or another long pasta)

4 tablespoons extra virgin olive oil

2 cloves garlic (grated or minced)

1 spicy red chili (chopped - or red pepper flakes)

1 large lemon (the grated zest and the juice (about 4 tablespoons or 60 ml))

1 cup reserved cooking pasta water (scoop it out just before draining the pasta)

½ cup parsley (chopped)

½ cup grated parmesan (or more to taste)

½ teaspoon salt (+ black pepper to taste)

Cook Pasta: Boil 12 ounces spaghetti in salted water, 2 minutes less than package time.
Make Sauce: Sauté 2 cloves garlic, grated lemon zest, and 1 spicy red chili in 4 tablespoons extra virgin olive oil on low heat for 30–60 seconds.
Add Lemon Juice: Turn off heat and stir in the juice from 1 large lemon.
Combine: Save 2 cups pasta water. Drain pasta, add to skillet with 1 cup reserved cooking pasta water. Cook 1 minute while stirring to release starch and make it creamy.
Finish: Turn off heat. Stir in ½ cup parsley and ½ cup grated parmesan. Adjust salt and add more water if dry.
Serve hot: topped with lemon zest. Light, creamy, and full of flavor!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m