Pasta Al Limone

Let’s Make It!

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Pasta al Limone

Serves: 4-8

• 8-10 oz dried pasta

• 3-6 garlic cloves, minced

• 3 tbsp extra virgin olive oil

• 2 lemons, zested and juiced

• 1/2 cup Parmesan, finely shredded

• Salt & Pepper

• Garnish (optional)

  • Finely chopped parsley

  • fresh black pepper

  • Parmesean

The how:

1. Bring a medium pot of salted water to a boil. Cook pasta 1-2 minutes less than the instructions. We want an al dente (slightly underdone) pasta.

   1. When pasta is done, save 1-2 cups of pasta water for the sauce

2. While pasta is cooking, heat up oil in a skillet on low. Let it heat up for 2 minutes. Then toss in garlic. Allow garlic to cook for 1-2 minutes.

3. Then add 3/4 of the lemon zest.

4. When pasta reaches time, immediately put the pasta in the partially done garlic-lemon sauce.

5. Add lemon juice and 1/2 cup of pasta water. Mix pasta so it is throughly coated in sauce.

6. Slowly add parmesan cheese and keep mixing. It may start to clump, don’t worry. Just keep mixing. If the pasta looks dry, add more pasta water.

7. To plate: Place pasta in bowl/plate, hit it with the pepper grinder, a dash of salt, some parm and top with the parsley