Lemon-Parsley Greek Aglio e Olio
A bright, citrus-forward version using fresh lemon juice and a mountain of flat-leaf parsley.
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Ingredients
- 1 lb Spaghetti or Linguine
- 1/2 cup Extra virgin olive oil
- 8 cloves Garlic cloves, thinly sliced
- 1 1/2 cups Fresh flat-leaf parsley, finely chopped
- 1/4 cup Lemon juice, freshly squeezed
- 1 tbsp Lemon zest
- 1/2 tsp Red pepper flakes(optional)
- 1/2 cup Feta cheese, crumbled
- 1 tsp Sea salt
- 1/2 tsp Freshly cracked black pepper
Instructions
- 1
Bring a large pot of heavily salted water to a boil and cook the pasta until just shy of al dente.
- 2
Reserve 1 cup of the starchy pasta water before draining the noodles.
- 3
In a large skillet over medium-low heat, add the olive oil and sliced garlic.
- 4
Cook the garlic slowly for 3-5 minutes until it is golden and fragrant, being careful not to let it burn.
- 5
Stir in the red pepper flakes and the drained pasta, tossing to coat the strands in the garlic oil.
- 6
Add the lemon juice, lemon zest, and half of the reserved pasta water, tossing vigorously to create a glossy sauce.
- 7
Remove from heat and fold in the mountain of fresh parsley and the crumbled feta cheese.
- 8
Season with salt and black pepper, adding more pasta water if the noodles seem too dry before serving.
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