Lemon Vermicelli
Brighten up your dinner table with this zesty and aromatic Lemon Vermicelli, a simple yet flavor-packed dish that’s ready in just 25 minutes. Perfectly al dente vermicelli pasta is tossed in a fragrant garlic and olive oil base, infused with the tangy freshness of lemon juice and zest. A pinch of red chili flakes adds a subtle kick, while freshly chopped parsley and grated parmesan cheese lend herbaceous and savory notes. With a dash of black pepper and a generous squeeze of lemon to finish, this vibrant pasta is a refreshing option for a quick weeknight meal or light lunch. Serve it warm, garnished with extra cheese and a lemon wedge, for a dish that’s irresistible in both taste and aroma. Keywords: Lemon Vermicelli recipe, tangy pasta dish, quick and easy pasta, Italian-inspired recipe, garlic lemon vermicelli.
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Recipe Information
Ingredients
- 250 grams vermicelli pasta
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped
- 50 grams parmesan cheese, grated
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 liters water
Instructions
Bring 2 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the water to season it, then add the vermicelli pasta and cook according to the package instructions (approximately 6-8 minutes) until al dente.
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Stir in the red chili flakes and cook for another 30 seconds to release their flavor.
Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Add the cooked vermicelli to the skillet and toss to coat it in the garlic and oil mixture.
Lower the heat and pour in the freshly squeezed lemon juice and lemon zest. Stir well to combine.
If the pasta looks dry, add a few tablespoons of the reserved pasta water to loosen the sauce to your desired consistency.
Season the pasta with freshly ground black pepper and additional salt, if needed.
Sprinkle the chopped parsley and grated parmesan cheese over the pasta, then toss everything together to distribute evenly.
Serve immediately, garnished with extra parmesan and a wedge of lemon on the side for added zing.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3279 mg | 143% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.4 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 443 mg | 9% | |
*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.
