Lemon Butter Pasta Sauce
Elevate your pasta night with this Lemon Butter Pasta Sauce! Made with garlic, butter, lemon, and Parmesan, it’s creamy, bright, and ready in just 15 minutes.
4 Servings
Ingredients
- Pasta: 300 g 10.5 oz linguine or spaghetti
- Olive Oil: 1 tablespoon
- Unsalted Butter: 40 g 2 tablespoons
- Garlic: 6 cloves finely sliced
- Red Chili Flakes: ½ teaspoon
- Lemon: Zest and juice of 1 lemon
- Parmesan Cheese: 50 g ½ cup, freshly grated
- Parsley: A handful freshly chopped
- Salt and Black Pepper: To taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1-2 cups of pasta water before draining.
Prepare the Sauce
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the butter and allow it to melt completely, stirring gently to combine.
- Add the sliced garlic and red chili flakes to the pan. Sauté for 1-2 minutes, or until the garlic turns golden and fragrant, being careful not to let it burn.
Combine the Pasta and Sauce
- Transfer the cooked pasta directly into the pan with the sauce. Use tongs to toss the pasta, ensuring each strand is coated in the buttery mixture. If the sauce appears too thick, gradually add reserved pasta water, one splash at a time, until the desired consistency is achieved.
Add Lemon and Parmesan
- Stir in the lemon zest and juice, followed by the grated Parmesan. Toss thoroughly to allow the cheese to melt and incorporate evenly into the sauce.
Final Touches and Serve
- Add the freshly chopped parsley and season the dish with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Parmesan and lemon zest if desired.
Notes
To make this recipe gluten-free, substitute the linguine or spaghetti with your favorite gluten-free pasta. Ensure the Parmesan and other ingredients are certified gluten-free if needed. The result will be just as delicious and satisfying!