Lemon Butter Garlic Pasta Sauce (Pasta al Limone)

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

300 g (10.5 oz) linguine or spaghetti

1 tablespoon olive oil

40 g (2 tablespoons) unsalted butter

6 garlic cloves, finely sliced

1/2 teaspoon red chilli flakes

Zest and juice of 1 lemon

50 g (1/2 cup) grated Parmesan (or veggie hard Italian cheese)

A handful freshly chopped parsley

Salt and freshly ground black pepper to taste

Directions

Cook the pasta al dente in salted water according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.

Meanwhile, heat the olive oil in a large pan or Dutch oven and melt the butter in it over low-medium heat.

Stir in the garlic and red chilli flakes and cook for 1-2 minutes until the garlic changes its colour, careful not to burn it.

Transfer the cooked pasta to the pan and toss well with a pair of kitchen tongs to cover it in the butter sauce. Add a splash of pasta water if it looks too thick.

Stir in the lemon zest and juice, then add the Parmesan and toss well to combine.

Add the chopped parsley, season to taste and serve immediately, topped with additioanl grated cheese and lemon zest if you like.

Notes

Breaks easily

Nutrition

• Serving Size: 1
• Calories: 341
• Total Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 32 mg
• Sodium: 314 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 11 g