Recipes
The Lemon-Herb Pasta You’ll Want on Repeat
A simple lemon, parsley and parmesan pasta recipe for two, with tips for a smooth sauce.
Illustrative editorial image; not a photograph of the celebrity or the exact linked products.
Original recipe; not yet kitchen-tested. The photograph is illustrative.
Lemon, parsley and a little parmesan turn a short ingredient list into a lovely dinner idea.
For two
- 6 ounces linguine or spaghetti
- 2 tablespoons olive oil
- 1 small garlic clove, finely chopped
- Zest of 1 lemon, plus juice to taste
- ¼ cup finely grated parmesan, plus more to serve
- 2 tablespoons chopped fresh parsley
- Salt and black pepper
Bring it together
- Cook the pasta in salted water according to the package. Reserve a mug of cooking water before draining.
- Warm the olive oil in a large pan over low heat. Stir in the garlic for about 30 seconds without browning it.
- Add the pasta, lemon zest and a splash of reserved water. Toss over low heat.
- Remove from the heat. Toss in the parmesan, parsley and a little lemon juice. Loosen with more pasta water as needed.
- Taste, adjust the seasoning and serve with extra parmesan.
Add a green salad, set out two bowls, and call it a lovely evening.
The useful little details
Grate the cheese finely and remove the pan from the heat before tossing it through. Add the reserved pasta water a splash at a time: you are aiming for a light coating, not a pool at the bottom of the bowl.
Add lemon juice gradually. The zest gives fragrance without the same sharpness, and different lemons vary. Taste a forkful before adding more juice or salt, especially because parmesan is already salty.
Make dinner feel finished
Add a simple green salad or cooked vegetables you already have. Warm bowls and a little extra parsley are enough of a finishing touch; this is meant to be an easy dinner.
