Description

This Lemon Garlic Pasta combines fresh lemon zest, mellow garlic, and silky olive oil into a bright, balanced meal that feels light yet deeply satisfying. You can prepare it with traditional spaghetti or swap in zucchini noodles for a keto-friendly option without sacrificing taste or texture. The sauce emulsifies naturally with pasta water for a glossy finish that coats every strand beautifully. For a creamy twist, try pairing it with this Alfredo Pasta Sauce Recipe for extra richness.

Ingredients

8 oz (225 g) spaghetti or 3 medium zucchini, spiralized
3 tbsp olive oil
3 cloves garlic, thinly sliced
1 lemon, zested and juiced
1/4 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
2 tbsp chopped parsley for garnish
1/4 cup reserved pasta cooking water or vegetable broth

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Instructions

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 8–9 minutes. Reserve 1/4 cup of the cooking water before draining.
If using zucchini noodles, lightly salt them and set in a colander for 5 minutes to draw out moisture, then pat dry.
In a large skillet, heat olive oil over medium heat. Add garlic slices and cook for 1–2 minutes until fragrant but not browned.
Stir in lemon zest, juice, and red pepper flakes. Add the cooked pasta (or zoodles) and toss to coat evenly.
Gradually pour in a few tablespoons of reserved pasta water or broth while tossing until the sauce has a silky consistency.
Season with salt and black pepper to taste. Sprinkle with Parmesan cheese and parsley before serving warm.

Notes

For extra protein, add grilled shrimp or chicken.
To keep zoodles firm, avoid overcooking them in the skillet; a warm toss is enough.
Leftovers store well in an airtight container for up to 2 days. Reheat gently to maintain texture.

Nutrition

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