lemon garlic pasta that will rock your world

LEMON GARLIC PASTA 

This may be my most coveted recipe. It’s a fan favorite of my roomies and any friends that stay for dinner.

This dish is simple (only 2 pans required), easy, quick (less than 20 min from start to finish), and inexpensive. I basically lived on this as a college student because it is just as cheap as it is delicious!

It’s also great for left overs… If it makes it that far.

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ingredients

  • 1 lb capellini or thin spaghetti

  • zest + juice of 3 lemons (~1/4 c juice)

  • 3 T salted butter

  • ~10 T EVOO (enough to evenly coat deep dish pan)

  • 2 T minced garlic (~5-6 garlic cloves)

  • 2 T shallots, diced

  • 1/2 t salt

  • 1/4 t pepper

  • 1/4 t crush red pepper

  • 1 T dried parsley

  • fresh grated Parmesan

recipe

Prep Time: 5 min

Cook Time: 10 min

Makes: 3-4 servings

Bring a large pot of water to a boil and add pasta. Use caution! Capellini is a delicate pasta and cooks VERY quickly. Follow the instructions on the pasta packaging.

In a deep pan (1-2 inches deep) melt butter and add oil on medium heat. Once melted, add garlic and shallots and sauté until golden. Add salt, pepper, crushed red pepper, 3/4 amount of lemon zest and 1/2 the amount of total lemon juice. Finally, if desired, add the parsley and grated Parmesan for added sauce thickness.

After draining the cooked pasta, use the same large pot to mix the drained, cooked pasta and sauce. Add remaining lemon juice. Serve topped with additional Parmesan cheese and the remaining lemon zest. Presentation makes everything taste better.

PRO TIP: If you are planning on having left overs I recommending using a sturdier pasta such as thin or regular spaghetti, as capellini tends to break apart easily due to its thin nature.

#whenannacooksANNA DOMBROSKI