Pasta Recipe

This vibrant pasta dish brings together the fresh, herbaceous notes of flat-leaf parsley with the sharp brightness of lemon zest and juice. The addition of crushed garlic adds a savory depth that balances the citrus perfectly. It is a quick, weeknight-friendly meal that feels light yet satisfying. Ideal for warm evenings or when you crave something fresh and aromatic, this recipe relies on simple, high-quality ingredients to create a memorable flavor profile. The texture is tender and coated in a light, fragrant dressing that clings to every strand. Serve it as a main course or a substantial side dish.

Cooking Method: Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 452.1

Dietary: Vegan, Vegetarian

Description

This vibrant pasta dish brings together the fresh, herbaceous notes of flat-leaf parsley with the sharp brightness of lemon zest and juice. The addition of crushed garlic adds a savory depth that balances the citrus perfectly. It is a quick, weeknight-friendly meal that feels light yet satisfying. Ideal for warm evenings or when you crave something fresh and aromatic, this recipe relies on simple, high-quality ingredients to create a memorable flavor profile. The texture is tender and coated in a light, fragrant dressing that clings to every strand. Serve it as a main course or a substantial side dish.

Ingredients

1 pound pasta (such as spaghetti or linguine)
2 cups flat-leaf parsley leaves, chopped
2 cloves garlic, crushed
1 tablespoon finely grated lemon zest
2 tablespoons lemon juice
1/4 cup olive oil
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon black pepper

Directions

1
Bring a large pot of generously salted water to a boil.
2
Add the pasta and cook according to package instructions until al dente.
3
Reserve 1/2 cup of the pasta cooking water before draining.
4
Drain the pasta and return it to the hot pot.
5
Add the olive oil, crushed garlic, lemon zest, and lemon juice to the hot pasta.
6
Toss vigorously to combine, adding reserved pasta water a splash at a time if needed to create a light sauce.
7
Stir in the chopped parsley, salt, and black pepper.
8
Taste and adjust seasoning with more salt or lemon juice if desired.
9
Serve immediately while hot.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 452.1kcal

% Daily Value *
Total Fat 12.7g20%
Saturated Fat 2.4g12%
Cholesterol 93.2mg32%
Sodium 52.1mg3%
Total Carbohydrate 97.9g33%
Dietary Fiber 31.8g128%
Sugars 0.7g
Protein 13.8g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentioned "Basic Poached Eggs" and "Asparagus" and "Parmesan" and "Almonds". Since the tags indicate Vegan and the ingredient list was messy, this version focuses on the core pasta, lemon, garlic, and parsley components. If you wish to add protein, consider adding white beans or chickpeas. For a non-vegan version, you could top with poached eggs as originally hinted.

Toasted almonds or slivered almonds can be added as a garnish for crunch if desired.

If using asparagus, blanch it for the last 3 minutes of cooking the pasta.

Keywords: pasta, lemon, garlic, parsley, herb, citrus, quick, easy, weeknight, dinner, fresh, light, savory, zesty, vegetarian, simple, healthy, salad, side, main, american

Read it online: https://www.chefs-mate.com/recipe/pasta-recipe-60/