Lemon Angel Hair Pasta
Bright, zesty, and irresistibly luxurious, this Lemon Angel Hair Pasta is the perfect fusion of simplicity and sophistication. Featuring a velvety lemon butter sauce infused with the bold aroma of garlic and a touch of freshly grated Parmesan cheese, this dish is a celebration of fresh, vibrant flavors. The delicate angel hair pasta is tossed to perfection, with hints of lemon zest and a subtle kick of optional red pepper flakes, creating a balance of tangy and savory notes in every bite. Ready in just 25 minutes, this quick and easy recipe is ideal for busy weeknights or an elegant dinner party centerpiece. Garnished with fresh parsley and a sprinkle of Parmesan, this dish is a light, flavorful pasta masterpiece that’s guaranteed to delight your taste buds. Perfect for lovers of citrus-infused pasta, this recipe is a must-try for any fan of Italian-inspired cooking!
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Recipe Information
Ingredients
- 12 ounces angel hair pasta
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente (usually 2-3 minutes). Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
In a large skillet, melt the butter over medium heat. Add the olive oil and stir to combine.
Add the minced garlic to the skillet and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
Stir in the lemon zest and freshly squeezed lemon juice. Cook for 1 more minute.
Reduce the heat to low, then add the cooked pasta to the skillet. Toss the pasta gently to coat it in the lemon butter sauce.
Gradually add the grated Parmesan cheese while tossing the pasta, ensuring it melts and coats evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it as needed.
Season the pasta with salt, black pepper, and, if desired, red pepper flakes for a little heat.
Sprinkle the chopped parsley over the pasta and toss once more to distribute.
Serve immediately, garnished with additional Parmesan cheese and a sprinkle of parsley, if desired.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.3 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 243 mg | 19% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
