Lemon Herb Pasta
Ingredients:
- 250 g (8.8 oz) linguine or spaghetti
- 60 ml (4 tbsp) olive oil
- 15 g (5 cloves) garlic
- 1 g (½ tsp) crushed red pepper
- 120 ml (½ cup) pasta water
- 58 g (1) lemon
- 1 g (1 tsp) dried oregano
- 15 g (¼ cup) fresh parsley
- 10 g (¼ cup) fresh basil
- 30 g (3 tbsp) cashew parmesan
- 15 ml (1 tbsp) finishing olive oil
- Salt & black pepper to taste
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nutrition:
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Cook the garlic over low-medium heat, not high — garlic burns quickly and turns bitter, and this dish relies on it staying golden and sweet, not browned.
Instructions:
- Salt and Cook the Pasta: Boil 250 g linguine or spaghetti in heavily salted water until 1 minute before al dente. Reserve at least 120 ml (½ cup) pasta water, then drain.
- Low and Slow Garlic: Heat 60 ml (4 tbsp) olive oil over medium-low in a wide skillet. Add 5 cloves thinly sliced garlic and 1 g (½ tsp) red pepper flakes. Cook gently for 3–4 minutes until golden and fragrant. Don’t rush — burnt garlic ruins the dish.
- Build the Sauce: Add 60 ml (¼ cup) pasta water to the skillet and simmer for 30 seconds. Stir in the zest of 1 lemon, 1 g (1 tsp) dried oregano, and a pinch of salt.
- Toss and 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 and Serve: Fold in 15 g (¼ cup) fresh parsley and 10 g (¼ cup) fresh basil. Season generously with salt and cracked black pepper. Plate and finish with 30 g (3 tbsp) cashew parmesan and a drizzle of 15 ml (1 tbsp) finishing olive oil.
Common Mistakes: Cooking the garlic on too high a heat — it should gently sizzle, not fry, since burnt garlic is bitter and will ruin the dish. Not reserving pasta water — the starchy water is what makes the sauce glossy and emulsified. Adding lemon juice while still on the heat — add it off the heat to preserve brightness and prevent bitterness.
Notes: This is a pantry pasta — simple ingredients that transform into something elegant. Quality olive oil makes a significant difference, and the final drizzle of finishing olive oil is not optional if you want that restaurant-quality result.
Storage: Best eaten immediately. Leftovers keep in the fridge for 1-2 days but the pasta will absorb the sauce. Reheat with a splash of water or olive oil over low heat.
Swaps: Use any long pasta — linguine, spaghetti, fettuccine, or bucatini all work well. Add capers, olives, or sun-dried tomatoes for extra depth.
Tips: Toss the pasta vigorously — this is what creates the emulsified, creamy-without-cream sauce. Use a ladle to reserve pasta water just before draining rather than trying to catch it after.
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The garlic builds a savory, aromatic base. The crushed red pepper adds a subtle heat that rounds out the seasoning. The pasta water provides the hearty base that carries the sauce.
Lemon Herb Pasta
Ingredients:
- 250 g (8.8 oz) linguine or spaghetti
- 60 ml (4 tbsp) olive oil
- 15 g (5 cloves) garlic
- 1 g (½ tsp) crushed red pepper
- 120 ml (½ cup) pasta water
- 58 g (1) lemon
- 1 g (1 tsp) dried oregano
- 15 g (¼ cup) fresh parsley
- 10 g (¼ cup) fresh basil
- 30 g (3 tbsp) cashew parmesan
- 15 ml (1 tbsp) finishing olive oil
- Salt & black pepper to taste
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The garlic builds a savory, aromatic base. The crushed red pepper adds a subtle heat that rounds out the seasoning. The pasta water provides the hearty base that carries the sauce.
Prep:
Cook the garlic over low-medium heat, not high — garlic burns quickly and turns bitter, and this dish relies on it staying golden and sweet, not browned.
Instructions:
- Salt and Cook the Pasta: Boil 250 g linguine or spaghetti in heavily salted water until 1 minute before al dente. Reserve at least 120 ml (½ cup) pasta water, then drain.
- Low and Slow Garlic: Heat 60 ml (4 tbsp) olive oil over medium-low in a wide skillet. Add 5 cloves thinly sliced garlic and 1 g (½ tsp) red pepper flakes. Cook gently for 3–4 minutes until golden and fragrant. Don’t rush — burnt garlic ruins the dish.
- Build the Sauce: Add 60 ml (¼ cup) pasta water to the skillet and simmer for 30 seconds. Stir in the zest of 1 lemon, 1 g (1 tsp) dried oregano, and a pinch of salt.
- Toss and 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 and Serve: Fold in 15 g (¼ cup) fresh parsley and 10 g (¼ cup) fresh basil. Season generously with salt and cracked black pepper. Plate and finish with 30 g (3 tbsp) cashew parmesan and a drizzle of 15 ml (1 tbsp) finishing olive oil.
