Description
A simple and delicious spaghetti dish with garlic, olive oil, and Parmesan cheese.
Ingredients
Scale
- 8 ounces spaghetti noodles
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- ½ teaspoon crushed red pepper flakes (optional)
- 4 garlic cloves (minced)
- 1 large lemon (zested and juiced)
- 1 tablespoon kosher salt (for boiling)
- kosher salt + black pepper (to taste)
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- ¼ cup minced fresh parsley (optional)
Instructions
- Bring a large pot of water to a boil. Once boiling, add 1 tablespoon of kosher salt to the water along with the spaghetti noodles. Cook the pasta for 1 minute less than the package directions state, or until al dente. Drain, reserving 1 cup of pasta water.
- Meanwhile, heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter has melted. Add 4 garlic cloves (minced) and ½ teaspoon crushed red pepper flakes and cook, stirring constantly, for 30 seconds. Remove pan from heat.
- Add the drained cooked pasta to the skillet, along with ¼ cup of the reserved water. Heat over medium heat, tossing to coat. Cook for 1-2 minutes, or until heated through, adding more pasta water as needed.
- Remove the skillet from the heat and add the zest and juice from the lemon along with a pinch of salt, pepper, and Parmesan cheese. Toss to coat.
- Serve with parsley and additional Parmesan cheese.
Notes
- The crushed red pepper flakes can be adjusted to taste.
- Fresh parsley is optional but adds great flavor and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg