By: LAUREN LANDIN
Staff Writer
Ingredients
- Dry Spaghetti Noodles: Or any long, slender dry pasta.
- Olive Oil: Use a good, flavorful one as it’s a major component of the sauce.
- Butter: If you use unsalted butter, you’ll want to add a little extra salt at the end.
- Lemon: You’ll need a whole lemon, ideally organic since you’ll be using the zest.
- Fresh Parsley: Look for a perky, bright green bunch of flat-leaf (Italian) parsley.
- Garlic: Get the freshest, plumpest head you can find. You’ll be using 5 cloves of it!
- Parmesan Cheese: Ideally Parmigiano-Reggiano or Grana Padano
Step 1: Cook pasta until al dente, according to package directions. Drain, reserving 1 cup of the cooking liquid.
Step 2: For the lemon garlic butter sauce, heat olive oil and butter in a large skillet over medium heat until sizzling. Stir in garlic and red pepper flakes; cook and stir for 30 seconds. Remove from heat.
Step 3: Once the pasta is cooked and drained, return the skillet to medium heat. Add pasta and ¼ cup of the cooking liquid; stir until heated through, adding more cooking liquid if pasta is too dry.
Step 4: Remove the skillet from heat and stir in parsley and lemon juice and zest. Season to taste with salt and pepper. Transfer to a serving platter or bowl and sprinkle with parmesan cheese. Serve.