Classic Garlic Pasta

A bright, quick dish with fresh, garlic, and Parmesan. Perfect for busy weeknights or a light lunch.

Ingredients

• 12 oz (340 g) spaghetti or your preferred pasta
  -2 tablespoons olive
  4 garlic cloves, finely minced
• Zest of lemon
• 1/4 cup fresh lemon juice (about 1 lemon)
  1/2 cup Parmesan cheese
• 1/4 cup heavy cream or 2 tablespoons unsalted butter (optional for extra creaminess)
• Salt, to taste
• Freshly ground black pepper to
• 1/ teaspoon red pepper flakes (optional, a touch of)
  2 tablespoons chopped fresh parsley or basil, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 12 cup of water, then drain.
2. While the pasta cooks, heat oil in a large skillet medium heat. Add the minced garlic and sauté for 30– seconds until fragrant, being careful not brown it.
3. Add lemon zest and lemon juice to the skillet. If using cream or butter, stir it in now and let it warm through.
4. Add cooked pasta to the skillet Pour in a splash of the reserved pasta water and toss to combine, creating light sauce. Parmesan stir until melted and creamy. If sauce is too thick, add more pasta water a little a time until glossy and coats the pasta.
5. Season with salt, black pepper and red pepper flakes (if using). Toss to evenly.
6. Remove from heat and sprinkle with chopped parsley or basil. Serve with Parmesan on the side.

Tips

• For a flavor, finish with a tablespoon of olive oil a knob of butter off the heat.
• cooked shrimp, grilled chicken, or roasted vegetables to make it a heart meal.
• If you prefer lighter version, skip the cream or butter and on the olive oil and water to create the emulsion.

Variations

• Capers andug add a briny kick and pepper freshness.
• Use gluten-free pasta or whole-wheat for different texture and nutritional profile.
• Swap lemon for lime or add a teaspoon of chopped preserved lemon for a citrusy.