Easy Garlic Lemon Pasta Pasta Al Limone Recipes

PASTA AL LIMONE

Steps:

• Bring a medium pot of salted water to a boil-use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
• When the pasta is nearly done cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn't burn.
• IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles-it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn't become watery).
• Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.

EASY GARLIC LEMON PASTA (PASTA AL LIMONE)

Steps:

• Cook the pasta of your choice according to the package instructions (use slightly less water than you usually would, so it becomes starchier for adding to the sauce), minus 1-2 minutes. This should make it the perfect al dente consistency.
• Once cooked, drain the pasta, leaving around a cup (or slightly more) of the starchy pasta boiling water behind. This will help to make the lemon garlic pasta sauce. Of course, you won't need it all, but it's good to have, just in case.
• While your pasta cooks, mince or grate the garlic, and zest and juice the lemon.It's easier to zest the lemon first before juicing. I recommend zesting the entire lemon, as you can save any leftovers in the freezer to use that another time.
• In a large skillet, melt the butter over medium heat. Once melted, add the olive oil, garlic, lemon juice, and lemon zest. Then increase the heat slightly until the ingredients sizzle and allow it to cook, stirring regularly, for a further 30 to 40 seconds.
• Add the pasta water (I recommend using up to half a cup, you can always add more if desired after mixing in the pasta). Then, if using it, add the cream. This should be done just before mixing in the pasta.You can also optionally add the parmesan directly into the sauce at this point so it melts into it. However, I usually use it to garnish the dish when serving.
• Stir in the cooked pasta and continue to cook for just one to two minutes more until heated through.
• Then transfer to your plate/bowl and serve with some salt and pepper to taste, parmesan cheese, and optionally more lemon zest. You could also add an optional pinch of red pepper flakes and some finely chopped parsley to garnish! Then, it's time to enjoy the creamy lemon parmesan pasta!I recommend serving the garlic lemon pasta in warm bowls. That way, it will stay warmer for longer and won't cause the sauce to thicken prematurely. To do so, you can gently heat them in the oven until ready to serve or even in the microwave.
• Store: this lemon pepper pasta is best enjoyed immediately. However, you can save any leftovers in an airtight container in the refrigerator for up to 4 days.I don't recommend freezing the lemon noodles as the cream sauce won't freeze/ thaw particularly well, and the pasta may become mushy.Reheat: reheat the pasta either in the microwave or a saucepan with an extra splash of water, pasta water, or milk to bring the lemon garlic pasta sauce back to the correct consistency without the dish becoming dry.