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Lemon Herb Pasta
Pasta
Ingredients:
- 250 g linguine or spaghetti
- 60 ml (4 tbsp) olive oil
- 5 cloves garlic, thinly sliced
- 1 g (½ tsp) crushed red pepper
- 120 ml (½ cup) pasta water, reserved
- 1 lemon, zest + juice
- 1 g (1 tsp) dried oregano
- 15 g (¼ cup) fresh parsley, chopped
- 10 g (¼ cup) fresh basil, torn
Finishing:
- 30 g (3 tbsp) cashew parmesan
- 15 ml (1 tbsp) finishing olive oil
- Salt & black pepper to taste
Equipments:
- Wide skillet or frying pan
- Large pot
- Chef's knife and cutting board
- Ladle (for reserving pasta water)
- Colander
- Zester or fine grater
- Wooden spoon or tongs
- Citrus juicer
20 minutes or less
Soy-Free
Nut-Free
Features:
20 minutes or less
Soy-Free
Nut-Free
Nutrition:
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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.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Common Mistakes:
- Cooking the garlic on too high a heat — it should gently sizzle, not fry. 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.
- 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.
Lemon Herb Pasta
2 Servings
Prep 10 min
Cook 20 min
Ingredients:
- 250 g linguine or spaghetti
- 60 ml (4 tbsp) olive oil
- 5 cloves garlic, thinly sliced
- 1 g (½ tsp) crushed red pepper
- 120 ml (½ cup) pasta water, reserved
- 1 lemon, zest + juice
- 1 g (1 tsp) dried oregano
- 15 g (¼ cup) fresh parsley, chopped
- 10 g (¼ cup) fresh basil, torn
Finishing:
- 30 g (3 tbsp) cashew parmesan
- 15 ml (1 tbsp) finishing olive oil
- Salt & black pepper to taste
Features:
20 minutes or less
Soy-Free
Nut-Free
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.
