Lemon Garlic Pasta Parsley (Print)

Bright, zesty pasta with lemon-garlic sauce and fresh parsley for a light, flavorful dish.

# What You Need:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - 1 tablespoon salt for pasta water

→ Sauce

03 - 3 tablespoons extra-virgin olive oil
04 - 4 large garlic cloves, finely minced
05 - Zest of 1 lemon
06 - Juice of 1 large lemon (about 3 tablespoons)
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - 1/2 teaspoon freshly ground black pepper
09 - 3/4 teaspoon kosher salt

→ Garnish

10 - 1/2 cup fresh flat-leaf parsley, finely chopped
11 - 1/2 cup grated Parmesan cheese (optional)
12 - Extra lemon wedges for serving

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1 cup pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté 1 to 2 minutes until fragrant without browning.
03 - Stir in lemon zest, lemon juice, crushed red pepper flakes (if using), black pepper, and kosher salt. Cook 1 minute to blend flavors.
04 - Add drained pasta to skillet. Toss to coat, gradually adding reserved pasta water as needed to form a smooth sauce.
05 - Remove from heat. Stir in chopped parsley and half of the Parmesan if used. Toss to combine evenly.
06 - Divide pasta among plates. Top with remaining Parmesan and extra parsley. Serve with lemon wedges.

# Expert Advice:

01 -
  • It's one of those rare dishes where fewer ingredients somehow means more flavor, and your kitchen will smell incredible in under thirty minutes.
  • The silky sauce clings to every strand of pasta without any cream—just lemon, garlic, and the starchy water that does all the work.
  • You probably have everything already, which means dinner can happen on a Tuesday night without a grocery trip.
02 -
  • That pasta water you reserved isn't just for thinning—it's where the starch lives, and it's what turns olive oil and lemon juice into an actual sauce instead of just oily pasta.
  • Garlic burns faster than you think; if it starts to brown, dump in the lemon juice immediately to stop it, and your sauce will still be delicious even if the timing was imperfect.
  • Add the parsley after you turn off the heat so it stays bright and tastes fresh, not cooked into submission.
03 -
  • Let your lemon sit on the counter for a day before juicing it—room temperature lemons yield more juice and taste brighter than cold ones from the fridge.
  • If the sauce breaks or looks oily, add another splash of pasta water and toss vigorously; it will come back together every time.

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