Simple.
Lemony.
DELICIOUS.
I got here up with this lemon pepper pasta recipe after my neighbor dropped off a pair baggage of humongous, attractive trying Meyer lemons from her yard. I made a bunch of candy issues (duh), however I used to be notably intrigued by the thought of constructing one thing non-sweet. A savory dish utilizing lemons. I believed immediately of Melissa Clark’s lemon pasta recipe, which I’d tried a few years in the past once I first began cooking. It was a fail. So, impressed by my cousin’s lesson on making the proper aglio e olio, I went in a a lot lighter, however nonetheless lemony, route. And it turned out good!
Let’s get into it!
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KEY INGREDIENTS AND NOTES ON SUBSTITUTIONs For This Lemon Pepper Pasta Recipe.
The next are the key elements for this lemon pepper pasta recipe:
Lemons.
BREAKING NEWS: you’re going to wish lemons for this lemon pepper pasta recipe! Ha! Hopefully, this doesn’t come as an actual shock to ya! What sort of lemons? Properly, Meyer lemons can be nice. Why? They are typically sweeter and fewer acidic than the common lemon, thus making them good for cooking. They’re additionally prettier (💅) than common lemons (for my part) as a result of their rinds are darker yellow. However, no worries, in the event you solely have common lemons, these will do nice. I made this recipe utilizing each and the pasta turned out scrumptious!!
Additional Virgin Olive Oil.
Along with the lemon, the actual workhorse of this lemon pepper pasta recipe is the additional virgin olive oil. Mixed with the pasta water and the lemon, your EVOO goes to assist convey this sauce or broth (relying on how you want this dish) collectively via emulsification. Due to that, I might attempt to use an olive oil that you’d use for salad dressing–i.e., the type that tastes so good you benefit from the taste of it.
Are you able to substitute with a unique type of oil? Positive. However it can have a noticeable impression on taste, relying on what you utilize. A impartial vegetable oil would work for emulsification functions, however you’ll lose out on the stunning notes out of your olive oil, get my drift? You can even substitute with vegan butter, for further taste and richness.
Garlic.
I believe garlic goes exceptionally properly with lemon and it’s a “must-have” for aglio e olio (which accurately means “garlic and oil”). Accordingly, this lemon pepper pasta recipe calls for only one clove of garlic (although you may completely add extra!). You may even take away it earlier than you add within the pasta or simply omit garlic altogether in the event you don’t like garlic (consider it or not one my Italian cousins hates garlic!!).
Pasta.
It is a lemon pepper pasta recipe, so yeah… it’s going to incorporate pasta! As a result of it is a lemonification of aglio e olio, I choose spaghetti for this recipe. I believe the sauce, which isn’t as sturdy or thick as an alfredo or marinara, sticks properly to a protracted, thinner pasta like spaghetti or capellini. However, you do you! No matter pasta you take pleasure in or have available is the good pasta for this lemon pepper pasta recipe. Additionally, sure, please use gluten-free pasta for this in case you are gluten-free!
Pink Pepper Flakes.
Sure, that is the “pepper” a part of this lemon pepper pasta recipe. It provides the proper degree of warmth and, once more, is correct out of the playbook of flavors in lots of Italian dishes. Be happy to depart these out (in case your spice tolerance is low) or substitute with a number of beneficiant cracks of black pepper! Totally different taste profile (smoke, however much less candy), however nonetheless scrumptious!
Contemporary Parsley.
Okay, normally, parsley is an afterthought, one thing we meals bloggers throw onto a dish for shade and aesthetics greater than the rest. However on this lemon pepper pasta recipe, you actually need the parsley. You need to use flat leaf (“Italian parsley”) or curly–both will complement the lemony notes completely for this dish. So don’t skip this one!!
Vegan Parmesan.
The sauce for this lemon pepper pasta recipe features a little bit of grated vegan parmesan for further taste and savoriness and fattiness. Once more, the sauce won’t work very properly for this pasta dish with out fats and the vegan parm presents one other dimension of richness to an in any other case minimalist dish! My most popular model of vegan parmesan is Violife; nonetheless, in the event you don’t have vegan parmesan, you may all the time skip it or change it with a little bit dietary yeast.
Step-by-Step Directions to Making This Lemon Pepper Pasta Recipe.
Step 1: Infuse Your Oil.
Place a big pot of water on the stovetop. Salt your water generously. Then, place a big skillet excessive of your water, whereas it involves a boil. Add olive oil, garlic, lemon zest, and pink pepper flakes. This may enable the oil to infuse with the flavour of garlic, lemon, and the peppers with out burning them.
Step 2: Prepare dinner Your Pasta.
When your water has come to a wholesome boil, add your pasta and prepare dinner till al dente. In the meantime, preserve that pan with the oil in it excessive of your pasta pot, whereas it cooks. When the pasta is cooked till al dente, take away the pan on high of the pot and place it instantly over medium warmth. Reserve 2 cups of pasta water earlier than draining your pasta (or, I like to simply scoop the pasta proper out of my pasta pot and into my pan when it’s time to take action).
Step 3: Carry the Pasta Collectively.
Hold your pan on medium warmth and permit the oil to get scorching–it can begin effervescent and the garlic will begin to brown across the edges (about 30 seconds to 1 minute).
Then, decrease warmth to low and add your cooked pasta, along with 1 cup of pasta water, lemon juice, and parmesan cheese. Stir vigorously with tongs or chopsticks, as this agitation will optimize emulsification. Give it a style and add extra salt if vital. Complement with extra pasta water and stir in the event you choose a brothier pasta.
Take away from warmth. Garnish with parsley, contemporary lemon zest, and a drop or two of olive oil earlier than serving!
Continuously Requested Questions.
Will this lemon pepper pasta style too lemony?
Lemon pepper pasta can style overly lemony to some, whereas being completely lemony to others. It actually relies upon upon how a lot you want that taste! This specific lemon pepper pasta is pretty “light” on the lemoniness issue, although you may actually amp that up by including a tablespoon (or 2) extra of lemon juice. Additionally, in the event you use Meyer lemons, you’ll guard in opposition to extreme acidity.
Can I make this lemon pepper pasta gluten-free?
Completely. Simply make sure to use your favourite gluten-free pasta and this lemon pepper pasta recipe can be fully gluten-free!
What do I do with leftovers?
Feed them to your Italian husband. Oh, you don’t have a type of?? 🤣 You may stick this lemon pepper pasta in an hermetic container within the fridge for as much as 1-2 days earlier than that parsley begins to style not nice, after sitting in all that oil (which is able to harden, btw). You may reheat it by throwing it within the microwave for a pair minutes or recooking it over the stovetop with a smidgeon extra oil.
Recipe Card.
8-Ingredient Lemon Pepper Pasta.
With solely 8 elements, this lemon pepper pasta comes collectively so effortlessly, you may be AMAZED at how a lot taste it imparts! Excellent as a facet to your favourite protein or as a light-weight lunch, this lemony pasta recipe takes benefit of spring’s bounty whereas bringing in a bit of warmth, as properly!
- 2 tbsp further virgin olive oil (plus extra for garnish)
- 1 cloves garlic (thinly sliced–add extra in the event you like!)
- 1 tbsp lemon zest (plus extra for garnish)
- 1 tsp pink pepper flakes
- 2 tbsp course sea salt
- 1/2 lb dried spaghetti
- 2 tbsp vegan parmesan (grated, plus extra for garnish)
- 2 tbsp lemon juice
- 1/4 cup chopped flat leaf parsley (plus extra for garnish)
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Place a big pot of water on the stovetop. Salt your water generously. Then, place a big skillet excessive of your water, whereas it involves a boil. Add olive oil, garlic, lemon zest, and pink pepper flakes. This may enable the oil to infuse with the flavour of garlic, lemon, and the peppers with out burning them.
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When your water has come to a wholesome boil, add your pasta and prepare dinner till al dente. In the meantime, preserve that pan with the oil in it excessive of your pasta pot whereas it cooks. When the pasta is cooked till al dente, take away the pan on high of the pot and place it instantly over medium warmth. Reserve 2 cups of pasta water earlier than draining your pasta (or, I like to simply scoop the pasta proper out of my pasta pot and into my pan when it is time to take action).
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Hold your pan on medium warmth and permit the oil to get scorching–it can begin effervescent and the garlic will begin to brown across the edges (about 30 seconds to 1 minute). Then, decrease warmth to low and add your cooked pasta, along with 1 cup of pasta water, lemon juice, parmesan cheese, and parsley. Stir vigorously with tongs or chopsticks, as this agitation will optimize emulsification. Give it a style and add extra salt if vital. Complement with extra pasta water and stir in the event you choose a brothier pasta. Take away from warmth. Garnish with parsley, contemporary lemon zest, extra vegan parm, and a drop or two of olive oil earlier than serving!
Energy: 278kcalCarbohydrates: 44gProtein: 8gFats: 8gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gSodium: 3502mgPotassium: 171mgFiber: 2gSugar: 2gVitamin A: 465IUVitamin C: 10mgCalcium: 25mgIron: 1mg
