Gemelli Pasta with Lemon and Garlic
Velvety lemon-garlic sauce clings to spirals of gemelli pasta for maximum flavor with every bite. It’s a quick, easy and delectable choice for any meal.
Servings: 4 people
Ingredients
- 12 ounces gemelli pasta or other short pasta
- 3 tablespoons olive oil
- 2 tablespoons butter
- 5 large garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes or more
- 1 large lemon juice and zest
- 1/3 cup coarsely chopped fresh parsley
- kosher salt and freshly ground black pepper to taste
- 2 ounces parmesan cheese freshly grated
Instructions
- Bring a large pot of salted water to boil. Cook gemelli pasta until al dente (firm to the bite), 8-10 minutes. Drain pasta, reserving 1 cup of cooking water.
- While pasta cooks, heat olive oil and butter in a large skillet over medium heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Remove from heat.
- Once you've drained the pasta, set skillet with the garlic mixture over medium heat. Add drained, cooked pasta along with 1/4 cup of reserved pasta water and toss to coat. Cook and stir until heated through, adding more pasta water as needed if pasta seems too dry.
- Remove skillet from heat and stir lemon zest and juice, and parsley into pasta. Season with salt and pepper to taste. Transfer to serving bowl or platter and top with grated parmesan cheese; serve.
Notes
- Use any short pasta you like (penne, fusilli, rotini, bow-tie pasta, etc.) for this recipe.
Nutrition
Calories: 530kcal | Carbohydrates: 68g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 283mg | Potassium: 287mg | Fiber: 4g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 22mg | Calcium: 209mg | Iron: 2mg
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