One of our new staple easy dinners! I love how fresh this dish is due to the fresh lemon juice and zest! The key to the entire dish is using pasta water and Parmesan cheese as thickeners so don’t skip those steps! Here’s what you need and what you need to do below…
Ingredients:
- 3-4 cups cooked pasta
- juice of 2 lemons
- 1 cup pasta water (the water left over in the pot after you cook your pasta)
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1 tbsp minced garlic
- Juice of 2 lemons
- zest of 1 lemon
- 1.5 cups Parmesan cheese, grated
Directions:
- In a large pan over medium heat add your EVOO, butter and garlic. Cook until garlic starts to brown.
- Meanwhile in a large pot cook your pasta, making sure to save 1 cup of the pasta water for your dish after your pasta is cooked in it.
- To the pan of oil, butter and garlic add the lemon zest and juice. Cook for 1 minute.
- Once your pasta is cooked to Al dente add it straight into the pan along with the 1 cup pasta water and Parmesan cheese. Stir well.
- Serve your dish and top with fresh herbs (I love using chives) and protein of your choice. Enjoy!