This is not quite the traditional spaghetti al limone, but a close version that is a tad less creamy, but still elegant and delicious. It will come together in 10 to 15 minutes, making it an ideal easy weeknight dinner! I like using spaghetti in this lemon pasta, but angel hair pasta will work nicely as well. Keep it vegetarian, or pair it with chicken piccata or shredded leftover chicken!
½teaspooncrushed red pepper flakes,more to your liking
Zest of 2 lemons
Juice of 1 lemon
kosher salt and freshly ground black pepper to taste
¼cupParmesan cheese to finish,more to your liking, optional
Bring a pot of water to a boil and salt the water well. Cook the spaghetti according to package instructions to al dente (about 8 minutes). Reserve 1 cup of the pasta cooking water before draining.
When the pasta is nearly done (about 5 minutes into cooking it), heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, and cook, stirring until fragrant, about 30 seconds. Add the lemon juice and about ¼ cup of the pasta cooking water for now.
Drain the pasta and add it to the skillet and toss over medium heat.
Remove the skillet from the heat and add the parsley, lemon zest and grated parmesan. Season with kosher salt and black pepper to taste. Toss again to combine, and if needed, add a little bit more of the pasta cooking water and a drizzle of extra virgin olive oil. Serve immediately!
What pasta to use for this recipe? I like using spaghetti, but angel hair pasta will also work.
Leftovers and storage: Leftovers will keep for about 3 days in an airtight container in the refrigerator. To reheat, add it to a skillet over medium heat with a little water and heat for a few minutes until warmed through.