dinner · vegetarian
Lemon garlic spaghetti
Bright, buttery pasta from six cupboard things. On the table before the kettle's cold.
- Time
- 15min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the spaghetti in well-salted water until just tender. Keep a mug of the cooking water.
-
2
While it cooks, warm the oil and garlic in a wide pan over low heat until the garlic smells sweet and is barely golden.
-
3
Add the drained pasta, butter, lemon zest and half the juice. Toss with splashes of pasta water until glossy.
-
4
Off the heat, stir in the parmesan. Taste, add the rest of the lemon if it needs it, and pepper generously.
