I don't know if perhaps, just maybe, I might have screwed up the first time I made it. I mean anything is possible right, not that I screw up often in the kitchen (HA!). The second time, and each there after, I love love loved this recipe more and more. It has turned into a perfect simple quick-fix meal. The other thing that's fabulous about this recipe is that I always have everything I need on hand. I always have garlic and there's a very rare occasion when I don't have at least one lemon within reach (you don't even have to ask about pasta, I'm an addict - it's true). So here's to light, quick & simple, summer-y even when it's not dishes that I crave oh so much when the temperature drops to the threatening 60s. Enjoy it, summer or not!
Spaghetti With Garlic & Lemon
1 lb spaghetti (or pasta of your choice)
4 garlic cloves, minced (I use 5 because garlic never hurt anybody)
1/2 C olive oil
zest and juice of 1 large lemon
1/3 C fresh parsley, chopped (I often sub in dried parsley to taste)
1/2 freshly grated parmesan cheese
salt and pepper to taste
Cook pasta in salted water according to package directions. Reserve 1 cup of the starchy water, drain pasta and return to pot.
Meanwhile, heat oil in large skillet over moderate heat. Add garlic and cook just until it begins to get golden (3-4 min) but don't burn it (yuck). Stir in the zest, lemon juice, salt, pepper and 1/2 cup reserved pasta water. Bring to simmer and cook 5 minutes.
Toss pasta and parsley in with the sauce, adding more pasta water if needed. Top with parmesan and serve hot.