5 Ingredients or Fewer

Weeknight Lemon Parsley Pasta

by:
May 29, 2015
0
0 Ratings
Weeknight Lemon Parsley Pasta
  • Serves 4
Author Notes

This favorite weekday staple is flavorful and simple, but also crowd pleasing enough for a weekend dinner party. All you need is a quick visit to the produce section at the market, followed by a sweep through the dry pasta aisle. Hot pasta is tossed with heaps of sautéed garlic, crushed red pepper, lemon juice (and zest) and minced parsley. Topped with sharp and salty Pecorino, dinner is on the table in as long as it takes to boil pasta. —HalfKiwi

What You'll Need
Ingredients
  • 16 ounces pasta of choice
  • 4 tablespoons olive oil
  • 5 large cloves of garlic, minced
  • 1 teaspoon crushed red pepper
  • 1 bunch flat leaf parsley, chopped
  • 2 lemons, juice and zest
  • Pecorino cheese, grated (to taste)
  • salt and pepper (to taste)
Directions
  1. While pasta is cooking in salted water, sauté garlic and crushed red pepper with olive oil in a large pan over medium high heat for approximately 2 minutes.
  2. Shut off the heat.
  3. Once pasta is just al dente drain pasta and add to pan with garlic and crushed red pepper, reserving approximately a cup of pasta water.
  4. Over a medium flame, toss and combine pasta with the juice and zest of two lemons, parsley and some of the pasta water to moisten until pasta is completely coated.
  5. Add generous amount of Pecorino cheese and add salt and pepper to taste.
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2 Reviews

Sc
Sc August 6, 2022
Hi. Thanks so much for the recipe. I made this yest and it turned out delicious. I made one adjustment by cutting down the amount of lemon 🍋 in the recipe otherwise that would have overwhelmed the flavours. But it turned out really well and I absolutely enjoyed the dish. Was fresh and light for summer. Thanks again
 
Wanda
Wanda April 21, 2020
This is an amazingly quick and easy recipe! Since the cook time flys I suggest you have your prep, which is minimal , done ahead of time. Only takes a few minutes. I found the garlic being browned in the olive oil with red pepper flakes, burned at the recommended time and heat . So cut back either heat or time.
It’s a quick and easy recipe and delicious! Would be equally delish with basil in place of or in addition to the parsley.