Lemon Garlic Pasta. Quick and Easy.

Lemon Garlic Pasta: The Ultimate Quick Delight for Pasta Lovers ♥ If you’re anything like me, a die-hard fan of all things pasta, then you’re in for a treat with this Lemon Garlic Pasta recipe. Think about pasta mixed with a buttery sauce that has a strong lemon and garlic taste. Add some Parmesan and chopped parsley, and you’ve got a great meal.

It’s perfect for those who want a fast pasta dish and like the fresh taste of lemon. Some recipes use cream, but this one uses butter, which gives it a nice flavor. Want to add more? You can throw in some cooked chicken breast or shrimp. Try this Lemon Garlic Pasta and enjoy a simple, yet delicious meal.

But first, watch this video with the Lemon Garlic Pasta recipe and see how easy it is to make:

Do lemon and garlic go well together?

Lemon and garlic are a harmonious pairing, especially when it comes to pasta dishes. The zesty brightness of the lemon complements the deep, aromatic qualities of garlic, creating a balanced flavor profile. In dishes like pasta al limone, the fusion of these two ingredients results in a tangy and savory sauce that elevates the overall taste. The citrus notes of the lemon cut through the richness of the pasta, while garlic adds a warmth and depth. Together, they offer a refreshing yet hearty flavor experience that’s both invigorating and comforting.

Ingredients needed for Lemon Garlic Pasta

Pasta: I used orecchiette for my Lemon Garlic Pasta, but any pasta will do, including long ones like spaghetti or angel hair. Pasta serves as the foundation of this dish, providing a hearty texture that absorbs and complements the flavors of the sauce.

Lemon: Incorporating both lemon juice and zest adds a bright, citrusy tang. It livens up the dish, providing a refreshing contrast to the richer ingredients.

Garlic: With at least 5 cloves recommended (I used 6 large ones), garlic offers a deep aromatic warmth. It’s a staple in many Italian dishes for its robust flavor.

Parmesan cheese: Parmesan is perfect for its salty and nutty characteristics. However, Grana Padano or Pecorino Romano can also work well, offering a similar depth and richness.

Parsley: Though optional, I recommend parsley for the herbal aroma and flavor it brings. It adds color and a fresh touch, balancing out the dish.

Butter: Emphasizing the butter is crucial as it introduces a rich, aromatic buttery taste. It coats the pasta beautifully, enhancing its mouthfeel.

Olive oil: Added alongside butter, its main purpose is to raise the smoking point, preventing the butter from burning. Additionally, it lends a fruity undertone to the dish.

Salt and pepper: Essential for seasoning, especially freshly ground pepper which adds a spicy kick and elevates the overall taste.

Chili flakes: Chili flakes introduce a touch of heat, making the dish more dynamic. I used Korean chili flakes, Gochugaru, which offer a sweet-smoky heat, but any variety can be integrated for that extra punch.

STEP – BY – STEP

STEP 1.

Cook the pasta in salted water according to the instructions on the package. It’s best al dente. Towards the end of the pasta cooking, reserve some of the pasta water, which will be used later.

To cook pasta ‘al dente’ means to prepare it so it remains slightly firm when bitten. Here’s a brief method:

1. Boil in salted water: Ensure even cooking by stirring occasionally.
2. Test before package’s minimum time: It should offer a slight resistance to the bite. Check the pasta a minute or two before the package’s minimum cooking time: Taste a piece to check its texture. It should have a slight bite to it and not be mushy.
3. Drain immediately: Once the desired firmness is achieved, drain to stop further cooking. If the pasta will be added to a sauce, keeping it al dente is essential as it will continue to cook slightly in the sauce.

STEP 2.

Finely chop the garlic cloves. Grate the zest from the lemon and squeeze out its juice. Meanwhile, grate the Parmesan cheese. All ingredients should be prepared before you start making your dish.

STEP 3

In a pan, melt the butter and add olive oil. Once the butter is melted, add the chopped garlic and chili flakes to the pan. Sauté the garlic and chili flakes for just under a minute, stirring occasionally.

STEP 4.

Next, add the lemon juice and half of the grated Parmesan. Stir – the cheese will melt quite quickly. Once the cheese has melted, immediately add the cooked pasta and mix well.

STEP 5.

Next, add the pasta water you reserved earlier, the grated zest of a lemon, the rest of the grated Parmesan, and the finely chopped parsley to the pasta. Mix well and let it cook on the stove for another minute or two. Adding parsley is optional, but I recommend using it as it adds color, aroma, and an interesting “herbal” flavor. Serve the pasta immediately. Bon appétit!

Do you feel like pasta, but with something different? Maybe you’d like this delicious pasta with chicken and mushrooms in a creamy sauce:

Creamy Mushroom Chicken Pasta – Pasta Mama Cooks