Lemon Pasta

Serves 1
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Directions

  1. 1Mince garlic and parsley.
  2. 2Mince garlic and parsley.
  3. 3Mince garlic and parsley.
  4. 4Zest and juice lemons.
  5. 5Zest and juice lemons.
  6. 6Zest and juice lemons.
  7. 7Combine lemon juice, olive oil, Pecorino Romano cheese, and lemon zest in a bowl, then mix until incorporated.
  8. 8Combine lemon juice, olive oil, Pecorino Romano cheese, and lemon zest in a bowl, then mix until incorporated.
  9. 9Combine lemon juice, olive oil, Pecorino Romano cheese, and lemon zest in a bowl, then mix until incorporated.
  10. 10Taste and adjust ingredients as needed.
  11. 11Taste and adjust ingredients as needed.
  12. 12Taste and adjust ingredients as needed.
  13. 13Boil pasta al dente.
  14. 14Boil pasta al dente.
  15. 15Boil pasta al dente.
  16. 16Add olive oil to a pan, toss in garlic and red pepper flakes, then add butter.
  17. 17Add olive oil to a pan, toss in garlic and red pepper flakes, then add butter.
  18. 18Add olive oil to a pan, toss in garlic and red pepper flakes, then add butter.
  19. 19Add pasta straight from the pot into the pan with the garlic mixture.
  20. 20Add pasta straight from the pot into the pan with the garlic mixture.
  21. 21Add pasta straight from the pot into the pan with the garlic mixture.
  22. 22Pour in the lemon mixture, then add pasta water to help thicken it up and mix well.
  23. 23Pour in the lemon mixture, then add pasta water to help thicken it up and mix well.
  24. 24Pour in the lemon mixture, then add pasta water to help thicken it up and mix well.
  25. 25Add parsley and serve.
  26. 26Add parsley and serve.
  27. 27Add parsley and serve.

Ingredients

  • 10 oz Spaghetti Pasta
  • 10 oz Spaghetti Pasta
  • 10 oz Spaghetti Pasta
  • 6 Garlic Cloves
  • 6 Garlic Cloves
  • 6 Garlic Cloves
  • 2 Tbsp Freshly Chopped Parsley
  • 2 Tbsp Freshly Chopped Parsley
  • 2 Tbsp Freshly Chopped Parsley
  • 1 lemon Lemon Zest
  • 1 lemon Lemon Zest
  • 1 lemon Lemon Zest
  • 2 lemons Lemon Juice
  • 2 lemons Lemon Juice
  • 2 lemons Lemon Juice
  • 1 Tbsp Crushed Red Pepper Flakes
  • 1 Tbsp Crushed Red Pepper Flakes
  • 1 Tbsp Crushed Red Pepper Flakes
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp Unsalted Butter
  • 0.25 cup Extra Virgin Olive Oil
  • 0.25 cup Extra Virgin Olive Oil
  • 0.25 cup Extra Virgin Olive Oil
  • 0.66 cup Grated Pecorino Romano Cheese
  • 0.66 cup Grated Pecorino Romano Cheese
  • 0.66 cup Grated Pecorino Romano Cheese

Equipment

knifecutting boardzesterlemon squeezerbowlwhiskpotpan

Tips

  • Taste and adjust the lemon mixture as needed.
  • Add pasta water to help thicken the sauce.