Lemon Herb Olive Oil Pasta

Lemon Herb Olive Oil Pasta

This is one of those meals that takes 25 minutes and makes you wonder why you ever order takeout. It's bright, it's simple, and it leans hard on the olive oil, which means using a good one actually matters here.

We make this all the time when we want something quick but not boring. The lemon keeps it fresh, the herbs keep it interesting, and the olive oil ties everything together.

Prep time: 10 min | Cook time: 15 min | Servings: 4

Ingredients

• 1 pound spaghetti or linguine
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan, plus more for serving
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Lemon zest for garnish

Instructions

1. Boil a large pot of salted water. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. While the pasta cooks, whisk together the olive oil, lemon juice, garlic, parsley, basil, Parmesan, and red pepper flakes in a large bowl.
3. Drain the pasta and toss it into the bowl with the olive oil mixture. Toss well. If it looks dry, add pasta water one tablespoon at a time until the consistency is right.
4. Season with salt and pepper.
5. Serve immediately with extra Parmesan and lemon zest on top.

Tips

• Don't skimp on the olive oil. It's doing most of the work in this dish.
• Warm the olive oil slightly before mixing with the lemon juice. It emulsifies better and carries more flavor.
• Sauteed spinach, artichoke hearts, or sun-dried tomatoes are all good additions if you want to bulk it up.

Salud!