Lemon garlic pasta is a simple pasta dish that's perfect for busy weeknights. Lemon zest, sauteed garlic, and parmesan cheese add big flavor to this 20 minute meal.
Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Reserve at least ½ cup of the pasta water and set aside for a later step.
Meanwhile, add olive oil to a sauté pan over medium heat. Add slivered garlic and cook until golden brown, about 2-3 minutes. Add cooked pasta and reserved pasta water to pan and toss pasta until it looks creamy and coated. Remove from heat.
Add lemon zest, juice, parsley, salt, and pepper. Toss pasta until evenly combined.
Transfer pasta to serving plates, top with parmesan cheese, and serve.
Notes
Leftover pasta will keep in the refrigerator for 3-5 days in a tightly sealed container. Leftovers can be served cold or warm. Emulsified sauce may break upon reheating.
Variations: add cooked shrimp, chicken, butter, fresh herbs like basil and chives, or steamed veggies to your pasta as desired.
I do not recommend tossing the cheese into the pasta because the acidity of the lemon can cause it to clump.