Lemon Garlic Pasta

Rich, buttery lemon garlic pasta with fresh parsley, finished with plenty of parmesan cheese makes a quick and simple weeknight dinner.

Course Dinner

Cuisine International

Total Time 15

Servings

Calories 212kcal

Cook pasta in a large pot of salted water according to package directions.
400 g dry spaghetti pasta
Meanwhile, heat olive oil and butter in a large skillet or frypan over medium heat, then add garlic and fry for 30 seconds, and then switch off.
1 tablespoon olive oil, 60 g salted butter, 5 garlic cloves
Once pasta is cooked, scoop out about a cupful of pasta water and then drain off the remaining water.
Immediately add pasta to the pan with the butter and garlic, tossing to coat.
Stir in fresh lemon juice, grated lemon zest, black pepper and parsley, adding in a little pasta water if it seems too dry and salt if needed.
1 large lemon, a few grinds of fresh black pepper, 2 tablespoon chopped parsley leaves, fine salt
Divide pasta between serving bowls, sprinkle with parmesan cheese and serve.
50 g fresh parmesan cheese

The timing for this recipe is for using dried pasta noodles, you can make it even quicker by using fresh pasta (from the refrigerated section of the supermarket).

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*