Lemon Pepper Pasta
This light and refreshing lemon pepper pasta is the perfect summery dinner dish. Lemon juice, lemon zest, butter, garlic, Parmesan cheese, parsley, and black pepper come together in a zippy lemon pepper sauce perfect for coating tender linguine noodles.
Servings: 6
Ingredients
- 16 oz linguine, fettuccine, or long pasta
- 2 Tbsp butter (vegan or plant based preferred)
- 3 garlic cloves, minced
- 1 medium lemon, juiced and zested (about 2 tablespoons juice)
- 1 c reserved pasta water (you may not use all of it)
- ½ tsp sea salt
- ½ tsp cracked black pepper
- ½ c fresh parsley, minced
- ⅓ c freshly grated Parmesan or Asiago cheese
Instructions
- Bring a large saucepan of water to a boil and add linguine. Cook according to package directions for al dente pasta (about 7-8 minutes). Reserve 1 cup of pasta water. Drain the pasta and set aside.
- Return the empty pasta pot to the stove and melt the butter over medium heat. Add the garlic and saute for about 1 minute, or until fragrant.
- Add the lemon zest, lemon juice, ¼ cup of reserved pasta water, salt and pepper.
- Return the cooked pasta to the pot and stir, until coated. If the sauce is too dry, add a few tablespoons of reserved pasta water and toss. Repeat until the mixture resembles a sauce and the noodles are coated.
- Garnish the pasta with fresh parsley and Parmesan cheese. Toss to distribute. Season with additional salt and pepper, if needed. Divide among plates. Serve with grilled chicken or shrimp for a complete dinner dish!