Lemon Garlic Spaghetti

Lemon Garlic Spaghetti

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
8 ounces Spaghetti
0.5 cup Extra Virgin Olive Oil
8 Garlic Cloves
0.5 teaspoon Crushed Red Pepper Flakes
2 Lemons
0.5 teaspoon Sea Salt
0.3 cup Pasta Water
Optional
1 Tablespoon, grated (per person) Parmesan Cheese

Lemon Garlic Spaghetti

  • Serves 4
  • Easy

Ingredients

  • Optional

Directions

Share

6-ingredient, vibrant lemon and garlic spaghetti!

Sometimes it’s best to keep it simple and let the ingredients shine.

A simple garlic and lemon infused sauce that perfectly coats spaghetti can be addictive.

For an added touch of heat, I love adding crushed red pepper flakes.

I also add a drizzle of honey at times but this is controversial!

This is the time to use some good quality extra virgin olive oil as it is the base of our sauce.

I recommend using organic lemons as we are using both the zest and juice.

This spaghetti dish makes for a great main or a side dish with your favorite protein!

Steps

1
Done

Bring Pasta Water To Boil & Quick Prep

Bring a large pot of water (filled 2/3 of the way full) to a boil.

Cover the pot so it starts to boil quicker.

While you are waiting for it to boil, prep the ingredients.

Lightly crush, peel and thinly slice the garlic cloves.

Wash and dry your lemons.

Either zest or peel the skin of the lemon then thinly slice. Make sure to avoid as much of the white pith as that part is bitter and not very pleasant to eat.

Next, juice the lemons until you have about 1/3 cup.

2
Done

Boil The Spaghetti

Once the water has come to a rolling boil, add 1 Tablespoon of salt then drop in the pasta.

Using tongs, gently push in the spaghetti so everything is fully submerged.

Set a 9 minute timer. While the spaghetti cooks, make the sauce. (See next step)

Test one spaghetti for doneness after the timer goes off.

You want al-dente spaghetti, which is fully cooked but with a slight bite.

3
Done

Make The Lemon & Garlic Sauce

Add 1/2 cup of extra virgin olive oil and the thinly sliced garlic to your cold skillet.

Turn the heat to medium-high.

Once you see the oil sizzling, turn down the heat to medium-low and allow the garlic to every so slightly brown in the oil for 5-7 minutes.

Stir with a wooden spoon occasionally so even browning.

Next, add the crushed red pepper flakes, lemon zest or lemon peel strips and the lemon juice. Stir to combine.

4
Done

Add The Cooked Spaghetti To The Sauce

By now, the spaghetti should be cooked.

Do not drain the pasta water.

Using tongs, add the cooked spaghetti directly to the sauce in the skillet along with 1/3 cup of the pasta water.

If you are adding grated parmesan cheese, add 1/3 cup now.

Using the tongs, toss the spaghetti in the sauce well, about 2 minutes.

Lastly, add 1/2 teaspoon of sea salt, toss the pasta again then taste for seasoning.

You may now want to add more parmesan cheese, crushed red pepper flakes or lemon juice!

5
Done

Serve

Serve the pasta hot!

Leftovers can be stored in the refrigerator for up to 3 days.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

previous
Banana Chocolate Chip Muffins
next
Chai
previous
Banana Chocolate Chip Muffins
next
Chai

Add Your Comment