Lemon Parmesan Pasta
15 mineasy2 servingsvegetarianunder-20-min
Ingredients
- Spaghetti200 gOn hand
- Lemon1 medium, zested and juicedOn hand
- Parmesan40 g, finely gratedOn hand
- Butter2 tbspoptional
- Black pepper1/2 tspoptional
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Steps
- 1
Boil the spaghetti in well-salted water until al dente.
10 min
- 2
Melt the butter in a wide pan.
1 min
- 3
Toss the drained spaghetti with the butter, lemon zest and juice.
2 min
- 4
Stir in the parmesan and black pepper until creamy.
2 min
Cook’s note. Zest before juicing; a squeezed lemon is nearly impossible to zest.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.