Lemon Herb Pasta
Pasta
What You’ll Need:
250g linguine or spaghetti
4 tbsp olive oil
5 cloves garlic, thinly sliced
½ tsp crushed red pepper
½ cup pasta water, reserved
1 lemon, zest + juice
1 tsp dried oregano
¼ cup fresh parsley, chopped
¼ cup fresh basil, torn
3 tbsp cashew parmesan
1 tbsp finishing olive oil
Salt & black pepper to taste
Features:
Nutrition:
Servings 1 Calories 160 Carbohydrates 21g Fat 7g Fiber 1.3g Protein 3.7g Monounsaturated 4.7g Polyunsaturated 0.7g Saturated 1g Trans 0g Vitamin A 0.13mg Vitamin B1 0.1mg Vitamin B2 0.03mg Vitamin B3 0.7mg Vitamin B6 0.07mg Vitamin C 6mg Vitamin D 0mg Vitamin E 1.1mg Vitamin K 0.03mg Calcium 21mg Copper 0.13mg Iron 0.9mg Magnesium 16mg Manganese 0.4mg Phosphorus 60mg Potassium 107mg Selenium 0.007mg Zinc 0.4mg Cholesterol 0mg Sodium 107mg Sugar 1g Net Carbs 19.7g Water 9.3g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It:
- Salt & Cook Pasta — Boil 250g pasta in heavily salted water until 1 minute before al dente. Reserve at least ½ cup pasta water, then drain.
- Low & Slow Garlic — Heat 4 tbsp olive oil over medium-low. Add 5 cloves sliced garlic and ½ tsp red pepper flakes. Cook gently 3–4 minutes until golden and fragrant. Don't rush this — burnt garlic ruins the dish.
- Build the Sauce — Add ¼ cup pasta water to the skillet and simmer 30 seconds. Stir in zest of 1 lemon, 1 tsp oregano, and a pinch of salt.
- Toss & Emulsify — Add drained pasta and toss vigorously over medium heat, adding remaining pasta water a splash at a time until the sauce is glossy and clings to every strand. Remove from heat, then add juice of 1 lemon.
- Finish & Serve — Fold in ¼ cup parsley and ¼ cup basil. Season with salt and cracked black pepper. Plate up, top with 3 tbsp cashew parmesan, a drizzle of 1 tbsp finishing olive oil, and extra lemon zest.
Equipment:
Large pot, chef’s knife, cutting board, measuring cups and spoons, zester or fine grater, citrus juicer, ladle (for reserving pasta water), colander, skillet or wide frying pan, wooden spoon or tongs.
Quick Reference:
1. Pasta 250g pasta → salted water → 1 min under Reserve ½ cup water → drain
2. Garlic Medium-low heat → 4 tbsp oil 5 cloves garlic + ½ tsp chili flakes → 3–4 min until golden
3. Sauce ¼ cup pasta water → simmer 30 sec Zest of 1 lemon + 1 tsp oregano + pinch salt
4. Toss Add pasta → toss with pasta water until glossy Off heat → juice of 1 lemon
5. Finish ¼ cup parsley + ¼ cup basil → season 3 tbsp cashew parm + 1 tbsp finishing oil + extra zest
Lemon Herb Pasta
Ingredients:
250g linguine or spaghetti
4 tbsp olive oil
5 cloves garlic, thinly sliced
½ tsp crushed red pepper
½ cup pasta water, reserved
1 lemon, zest + juice
1 tsp dried oregano
¼ cup fresh parsley, chopped
¼ cup fresh basil, torn
3 tbsp cashew parmesan
1 tbsp finishing olive oil
Salt & black pepper to taste
Features:
Instructions:
- Salt & Cook Pasta — Boil 250g pasta in heavily salted water until 1 minute before al dente. Reserve at least ½ cup pasta water, then drain.
- Low & Slow Garlic — Heat 4 tbsp olive oil over medium-low. Add 5 cloves sliced garlic and ½ tsp red pepper flakes. Cook gently 3–4 minutes until golden and fragrant. Don't rush this — burnt garlic ruins the dish.
- Build the Sauce — Add ¼ cup pasta water to the skillet and simmer 30 seconds. Stir in zest of 1 lemon, 1 tsp oregano, and a pinch of salt.
- Toss & Emulsify — Add drained pasta and toss vigorously over medium heat, adding remaining pasta water a splash at a time until the sauce is glossy and clings to every strand. Remove from heat, then add juice of 1 lemon.
- Finish & Serve — Fold in ¼ cup parsley and ¼ cup basil. Season with salt and cracked black pepper. Plate up, top with 3 tbsp cashew parmesan, a drizzle of 1 tbsp finishing olive oil, and extra lemon zest.
Equipment:
Large pot, chef’s knife, cutting board, measuring cups and spoons, zester or fine grater, citrus juicer, ladle (for reserving pasta water), colander, skillet or wide frying pan, wooden spoon or tongs.
Quick Reference:
1. Pasta 250g pasta → salted water → 1 min under Reserve ½ cup water → drain
2. Garlic Medium-low heat → 4 tbsp oil 5 cloves garlic + ½ tsp chili flakes → 3–4 min until golden
3. Sauce ¼ cup pasta water → simmer 30 sec Zest of 1 lemon + 1 tsp oregano + pinch salt
4. Toss Add pasta → toss with pasta water until glossy Off heat → juice of 1 lemon
5. Finish ¼ cup parsley + ¼ cup basil → season 3 tbsp cashew parm + 1 tbsp finishing oil + extra zest
