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–+ servings
A bowl of Lemon Pepper Pasta topped with grated cheese, chopped fresh parsley, and lemon zest. The delicious pasta is lightly coated in olive oil and arranged in a swirl on a white plate.

8-Ingredient Lemon Pepper Pasta.

Joanne Molinaro
With only 8 ingredients, this lemon pepper pasta comes together so effortlessly, you'll be AMAZED at how much flavor it imparts! Perfect as a side to your favorite protein or as a light lunch, this lemony pasta recipe takes advantage of spring's bounty while bringing in a bit of heat, as well!
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 278 kcal

Ingredients
  

  • 2 tbsp extra virgin olive oil (plus more for garnish)
  • 1 cloves garlic (thinly sliced--add more if you like!)
  • 1 tbsp lemon zest (plus more for garnish)
  • 1 tsp red pepper flakes
  • 2 tbsp course sea salt
  • 1/2 lb dried spaghetti
  • 2 tbsp vegan parmesan (grated, plus more for garnish)
  • 2 tbsp lemon juice
  • 1/4 cup chopped flat leaf parsley (plus more for garnish)

Instructions
 

  • Place a large pot of water on the stovetop. Salt your water generously. Then, place a large skillet over the top of your water, while it comes to a boil. Add olive oil, garlic, lemon zest, and red pepper flakes. This will allow the oil to infuse with the flavor of garlic, lemon, and the peppers without burning them.
  • When your water has come to a healthy boil, add your pasta and cook until al dente. Meanwhile, keep that pan with the oil in it over the top of your pasta pot while it cooks. When the pasta is cooked until al dente, remove the pan on top of the pot and place it directly over medium heat. Reserve 2 cups of pasta water before draining your pasta (or, I like to just scoop the pasta right out of my pasta pot and into my pan when it's time to do so).
  • Keep your pan on medium heat and allow the oil to get hot--it will start bubbling and the garlic will start to brown around the edges (about 30 seconds to 1 minute). Then, lower heat to low and add your cooked pasta, together with 1 cup of pasta water, lemon juice, parmesan cheese, and parsley. Stir vigorously with tongs or chopsticks, as this agitation will optimize emulsification. Give it a taste and add more salt if necessary. Supplement with more pasta water and stir if you prefer a brothier pasta. Remove from heat. Garnish with parsley, fresh lemon zest, more vegan parm, and a drop or two of olive oil before serving!

Nutrition

Calories: 278kcalCarbohydrates: 44gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 3502mgPotassium: 171mgFiber: 2gSugar: 2gVitamin A: 465IUVitamin C: 10mgCalcium: 25mgIron: 1mg
Keyword lemon pepper pasta, pasta, spaghetti
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