Lemon Garlic Butter Pasta
A light and zesty spaghetti dish tossed with fresh parsley and parmesan cheese.
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Ingredients
- 1 pound Spaghetti
- 1/2 cup Unsalted butter
- 4 pieces Garlic cloves, minced
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 1/2 cup Grated Parmesan cheese
- 1/4 cup Fresh parsley, chopped
- 1/4 teaspoon Red pepper flakes(optional)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
- 2
Before draining the pasta, reserve 1/2 cup of the starchy pasta water for the sauce.
- 3
In a large skillet, melt the butter over medium heat until it begins to bubble.
- 4
Add the minced garlic and red pepper flakes to the butter, sautéing for about 1 minute until fragrant but not browned.
- 5
Whisk in the lemon juice and lemon zest, then remove the skillet from the heat.
- 6
Add the cooked spaghetti to the skillet and toss thoroughly to coat the strands in the lemon butter sauce.
- 7
Gradually add the Parmesan cheese and the reserved pasta water, tossing until the sauce becomes creamy.
- 8
Garnish with fresh parsley, salt, and black pepper before serving immediately.
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