Spaghetti with Lemon and Parsley



  • 1 pound spaghetti noodles
  • 4 tablespoons olive oil
  • 1/3 cup grated parmesan, plus more for topping
  • zest and juice of 2 lemons
  • 3 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper
  • 1 cup reserved pasta water
  • 1 teaspoon kosher salt for pasta water
  • pepper, to taste


1) Cook pasta according to directions on package.

2) As pasta cooks, or while you’re waiting for the water to boil, zest and juice your lemons and chop the parsley.

3) Drain pasta, reserving one cup of pasta water. In large skillet, heat 4 tablespoons olive oil. Add garlic and cook for about 2o seconds, just until it becomes fragrant. Add the crushed red pepper. Next add the cooked pasta noodles and parmesan cheese. Add the pasta water and lemon juice and let cook down for a couple minutes. Top with the lemon zest and parsley and toss together. Place in individual bowls and top with a little extra parmesan cheese. Enjoy!

Until next time, Kris