Herb and Lemon Pasta with Parmesan

🌿🍋 Herb and Lemon Pasta with Parmesan

Ingredients:

• 12 oz (340 g) spaghetti or linguine

• 3 tbsp olive oil

• 3 garlic cloves, finely minced

• Zest and juice of 1 large lemon

• ½ tsp red pepper flakes (optional)

• ½ cup fresh parsley, finely chopped

• 2 tbsp fresh basil, chopped (or more to taste)

• ½ cup grated Parmesan cheese (plus extra for serving)

• Salt and black pepper, to taste

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.

2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant (about 1 minute).

3. Stir in lemon zest, lemon juice, and red pepper flakes.

4. Add the cooked pasta and a splash of reserved pasta water. Toss well to coat.

5. Remove from heat and mix in fresh herbs and Parmesan cheese.

6. Season with salt and black pepper to taste.

7. Serve warm with extra Parmesan and a drizzle of olive oil on top.

❓Q&A

Q: Can I use other pasta shapes?
A: Yes! Spaghetti, linguine, fettuccine, or even penne work great.

Q: What if I don’t have fresh herbs?
A: You can substitute with 1 tsp dried parsley and ½ tsp dried basil, but fresh gives the best flavor.

Q: How can I make it creamy?
A: Add 2 tbsp heavy cream or a spoonful of cream cheese when tossing with pasta.

Q: Can I add protein?
A: Absolutely—grilled chicken, shrimp, or salmon pair beautifully with lemon and herbs.

Q: How to store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil.

Q: Can I make it vegan?
A: Yes—just skip Parmesan or replace with nutritional yeast or vegan Parmesan.