This is one of my most requested recipes! Please note, these measurements are approximate. This can be as lemony as you want, just add more zest. I use a lot of garlic, so if you are not a huge fan, I would cut the amount in half. I usually serve this with bruschetta.
3/4 lb. angel hair pasta
1/4 cup olive oil
2 teaspoons garlic, minced (about 4 cloves)
1/2 teaspoon red pepper flakes
2 teaspoons lemon zest
juice of one lemon
salt and pepper
2 tablespoons of fresh or dried parsley
grated cheese, Parmesan or Romano (I use both)
Cook pasta according to directions.
Heat oil, garlic, red pepper flakes, and lemon zest in a large non-stick skillet over medium heat. Bring oil to a bubble. Cook for about 5 minutes, stirring occasionally. Be careful not to burn the garlic!
Add lemon juice, salt and pepper. Bring to a simmer. Simmer for about 2 minutes.
Remove the pan from heat. Mix in parsley. Add pasta. Toss to coat. Sprinkle with cheese.
Note: I toss the pasta in the lemon sauce really well, and then I let it sit for a few minutes, re-toss and repeat a few times. This allows the pasta to absorb the flavors.
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