Easy Lemon Pasta (No Cream!)
Servings: 4 people
- 12 ounces (340 grams) spaghetti or another long pasta
- 4 tablespoons (42 grams) extra virgin olive oil
- 2 cloves (2 cloves) garlic grated or minced
- 1 spicy (1 spicy) red chili chopped - or red pepper flakes
- 1 large (1 large) lemon the grated zest and the juice (about 4 tablespoons or 60 ml)
- 1 cup (250 grams) reserved cooking pasta water scoop it out just before draining the pasta
- ½ cup (12 grams) parsley chopped
- ½ cup (50 grams) grated parmesan or more to taste
- ½ teaspoon (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!
SUBSTITUTIONS
- Pasta: Long pasta like spaghetti or linguine works best. Gluten-free won't get as creamy and might need to add cream.
- Lemon: Use both zest and juice. Always go for fresh, organic lemons—skip bottled juice.
- Olive Oil: Use extra virgin for rich flavor. Avocado oil works in a pinch.
- Garlic: Fresh is best—mince, grate, or crush. Sub roasted garlic or garlic powder if needed.
- Chili: Add red pepper flakes for heat, or black pepper for a milder option.
- Herbs: Parsley is classic. Try mint for a twist. Avoid basil—it clashes with lemon.
- Parmesan: Use Parmigiano, Grana Padano, or Pecorino. Sub dairy-free or skip for lighter pasta.
- Add-ins: Try cannellini beans and spinach for extra protein and fiber.
- Undercook pasta by 2–3 min so it finishes in the sauce and turns naturally creamy.
- Use less water when boiling for extra-starchy pasta water.
- Zest before you juice to get the most flavor from your lemon.
- Cook garlic low and slow to avoid burning and build flavor.
- Save 2 cups of pasta water to adjust sauce texture.
- Toss pasta in the pan so the sauce coats every strand.
- Add parmesan off heat and use freshly grated for best melt.
- Finish with parsley and lemon zest for a fresh Mediterranean touch.
