Lemon Herb Olive Oil Pasta

Winter can sometimes feel a little… gray, can't it? We crave sunshine and bright flavors. That's why this Lemon Herb Olive Oil Pasta is one of our go-to dishes during these colder months. It's simple, comforting, and packed with the kind of zesty flavors that remind us of sunnier days.

This recipe is inspired by Grandmother Angelica's philosophy that the best food comes from the simplest ingredients. Just like her, we believe that a drizzle of good olive oil can transform the most humble dish into something truly special. And, of course, a little bit of love.

It's also wonderfully quick to make – perfect for those busy weeknights when you need a delicious and satisfying meal on the table in under half an hour.

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

Ingredients:

1 pound spaghetti or linguine
1/2 cup Angelica's Organic Olive Oil
1/4 cup freshly squeezed 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 cheese, plus more for serving
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Lemon zest, for garnish

Instructions:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, prepare the sauce. In a large bowl, whisk together Angelica's Organic Olive Oil, lemon juice, minced garlic, parsley, basil, Parmesan cheese, and red pepper flakes (if using).
Drain the pasta and immediately add it to the bowl with the olive oil mixture. Toss well to coat. If the pasta seems dry, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
Season with salt and freshly ground black pepper to taste.
Serve immediately, garnished with extra Parmesan cheese and lemon zest.

Chef's tips:

Don't be shy with the olive oil! A good quality extra virgin olive oil like ours brings so much flavor to this simple sauce.
Warm the olive oil ever-so-slightly (don't cook it!) before adding it to the lemon juice. This allows the oil to better emulsify into the sauce, and makes it even more flavorful.
Feel free to add other vegetables! Sautéed spinach, artichoke hearts, or sun-dried tomatoes would be delicious additions to this pasta dish.

Enjoy this little taste of sunshine in a bowl! I hope it brightens up your winter nights like it does ours.

Warmly,

The Angelica's Family