Lemon Pepper Pasta

In this lemon pepper pasta, fettuccine noodles are combined with a delicious lemon pepper sauce.

Course Main Course

Cuisine American

Keyword easy pasta dinners

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 432kcal

Ingredients

1 pound Linguine cooked to package directions for al dente
2 tablespoons plus ¼ teaspoon Kosher Salt divided
¼ cup Extra Virgin Olive Oil
¼ cup Butter
1 Large Garlic Clove grated or minced
¼ cup Lemon Juice
1 tablespoon Lemon Zest
¼ - ½ teaspoon Fresh Ground Black Pepper or to taste
¼ cup Pasta Cooking Water
3 tablespoons Parsley chopped
Parmesan Cheese for serving

Instructions

Bring a large pot of water to a boil, add 2 tablespoons of salt and the linguine. Stir the pasta frequently for the first few minutes of cooking time. Cook the pasta to package directions for al dente.
While the pasta cooks: Heat a skillet over medium heat, add the olive oil and the butter. Heat until the butter is melted and foamy.
Lower the heat to medium-low and add the garlic. Cook for 1 minute, stirring constantly.
Lower the heat to low and add the lemon juice, lemon zest, ¼ teaspoon of salt and the fresh ground pepper to the skillet. Stir to combine the ingredients well and cook gently for another minute or two.
Remove the skillet from the heat and set aside until the pasta is done and drained.
Before draining the pasta, reserve about ¼ cup of the pasta cooking water.
Drain the pasta completely, and return it to the pot. Toss the pasta with the lemon sauce, reserved cooking water and the parsley.
Serve the lemon pepper pasta with extra black pepper and Parmesan cheese.

Notes

used 3 medium lemons and was able to squeeze the ¼ cup of juice. These lemons were juicy, sometimes they're a little dry, use more or less as needed. Use more or less pepper, to taste. I only added about a ¼ teaspoon to the pasta and then served the dish with black pepper on the side so the adults could spice it up and my son was happy too.

Nutrition