Classic Lemon Garlic Pasta

Ingredients

• 12 oz dried or linguine- 2 tablespoons extra-virgin olive
• 3 cloves garlic, minced
• 1 lemon (zest and juice)
  1/2 cup grated Parmesan
• 1/ cup heavy cream or unsweetened almond milk (optional for creaminess)
  Salt and freshly ground black pepper, to taste
  -1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped parsley

1. Bring a large pot of salted to a boil. Cook pasta according to package directions until al dente. 1 cup of pasta water, drain.
2. In a large, heat olive oil over medium heat Add minced garlic and sauté 30–60 until fragrant, browning.
3. lemon zest and juice. to combine, then reduce heat to low.
   . If using cream, stir it in now; simmer gently for 1–2.
   . Add cooked pasta to the skillet Toss to coat adding reserved pasta a little at time to reach desired sauce consistency.
4. Stir in Parmesan, salt, pepper, and red pepper flakes (if using). Toss until and combined.
5. Remove from heat. Sprinkle chopped and immediately.

Tips

• For brightness, finish with a light squeeze of lemon juice just before serving.
• in gluten-free pasta if needed and choose dairy-free cheese and milk alternatives for vegan variation.
• Add sautéed shrimp or grilled chicken turn into heartier main course.

Nutrition (per serving, estimate)

• Calories: 520
• Protein: 18 g- Carbohydrates: 70 g
• Fat: g
• Fiber: 3 g

Troubleshooting

• If the sauce too thick, splash in more pasta little by little until silky.
• If you prefer a stronger lemon flavor, increase zest and juice small.