Cooking Recipe

Overview

A quick, dish designed for weeknight dinners. Simple pantry come in under 20 minutes for a satisfying meal.

Servings

4 servings

Total Time

20 minutes

Ingredients

• oz spaghetti or long pasta
  3 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 pinch pepper flakes ()
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/2 cup grated Parmesan cheese
• 1/ cup chopped fresh
  Salt and black pepper, to taste
• Optional:1 cup cherry tomatoes, halved
• Optional: 1/4 cup reserved water

Instructions

1. Bring a large pot of salted water to a boil. Cook until al d, reserving a splash of the starchy water before draining.
2. While the pasta cooks, heat olive oil in large skillet over heat Add garlic and red pepper flakes; sauté for about 1 minute until fragrant (do not let the garlic brown).
3. Add zest and lemon juice to the skillet. If tomatoes, add them now and sauté for 1–2 minutes until slightly softened.
4. Toss the drained pasta into the skillet. Add reserved pasta water a little at a time to the if needed.
5. Remove from heat. Stir in Parmesan cheese and chopped parsley. with salt and black pepper taste.
6. Serve immediately, with extra Parmesan on the side if desired### Tips

• For a richer flavor, with drizzle good-quality olive just before serving- Add grilled chicken or shrimp to boost protein complicating prep- Use gluten pasta if needed, substituting one-to-one.

Variations

• Herb boost: replace parsley with basil or a mix of Italian herbs.
• Creamy version: fold in a splash of cream or a dollop ofotta at the end.