Lemon Pepper Pasta

Shem

With its bright lemon flavor and a hint of black pepper, Lemon Pepper Pasta is a quick and delicious meal you can whip up in under 30 minutes. Perfect on its own or with added grilled chicken or shrimp, this dish offers a satisfying and fresh option for busy evenings. Enjoy the simple yet elegant combination of tastes that make this a go-to favorite in any kitchen.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Dish

Cuisine Italian

Servings 3 servings

Calories 450 kcal

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Equipment

a skillet or a pan
small pot for cooking the pasta

Ingredients

8 oz Pasta spaghetti, fettuccine, or your favorite
2 tablespoon olive oil extra virgin
3 cloves garlic (minced)
1 teaspoon freshly ground black pepper
Zest of 1 lemon
Juice of 1 lemon 1 lemon = 3 tablespoon of lemon juice
reserved pasta water (to be added as needed)
1 cup grated Parmesan
¼ cup chopped fresh parsley
salt (to taste)
extra lemon zest and parsley (for garnish)

Instructions

Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
8 oz Pasta
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let the garlic burn.
2 tablespoon olive oil, 3 cloves garlic (minced)
Stir in the freshly ground black pepper and the lemon zest. Cook for another minute to let the flavors meld together.
1 teaspoon freshly ground black pepper, Zest of 1 lemon
Add the cooked pasta to the skillet, tossing to coat in the lemon-pepper mixture. Pour in the juice of 1 lemon and a splash of the reserved pasta water. Toss everything together and more pasta water as needed to create a silky sauce.
Juice of 1 lemon, reserved pasta water (to be added as needed)
Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy. Sprinkle the chopped parsley over the top and toss again to combine. Season with salt to taste.
1 cup grated Parmesan, ¼ cup chopped fresh parsley, salt (to taste)
Transfer the lemon pepper pasta to serving bowls. If desired, top with grilled chicken, shrimp, or roasted vegetables. Garnish with extra lemon zest and parsley for more color and flavor.
extra lemon zest and parsley (for garnish)

Notes

Adjusting Lemon Flavor:

If you prefer a milder lemon flavor, start with the juice of 1 lemon and add more gradually to taste. You can also add a pinch of sugar to balance the acidity if needed.

Fresh Ingredients:

For the best flavor, use fresh lemons and freshly ground black pepper.

Pasta Water:

Remember to reserve some pasta water before draining. The starchy water helps the sauce stick to the pasta and makes it smoother.

Add-Ons:

Feel free to customize the dish with your favorite proteins like grilled chicken or shrimp, and vegetables such as roasted broccoli or bell peppers.

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to prevent drying out.

Meal Prep:

This recipe is great for meal prepping. Divide into individual portions and store in the refrigerator. Add proteins and vegetables just before serving for the best taste and texture.

Nutrition Facts (Per Serving):

Keyword light, spring