Spaghetti with lemon and parsley

 Here’s a bright, simple spaghetti with lemon and parsley—fresh, garlicky, and ready in about 20 minutes.

🍋 Spaghetti with Lemon & Parsley

Ingredients — 2 servings

• 200 g spaghetti
• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, finely sliced or minced
• Zest of 1 lemon
• Juice of ½–1 lemon, to taste
• ½ cup fresh parsley, finely chopped
• ¼ cup grated Parmesan, optional
• Salt
• Black pepper
• ½ cup reserved pasta water

Method

1. Cook the spaghetti in well-salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
2. Meanwhile, warm the olive oil in a large pan over low-medium heat. Add the garlic and cook gently for about 1 minute—don't let it brown.
3. Add the lemon zest and a splash of pasta water.
4. Add the drained spaghetti and toss vigorously. Gradually add pasta water until the sauce becomes glossy and lightly coats the pasta.
5. Turn off the heat. Add lemon juice, parsley, black pepper, and Parmesan if using.
6. Toss again and taste. Add more lemon, salt, or pepper as needed.
7. Finish with a drizzle of olive oil and a little extra parsley.

Nice additions: chili flakes, toasted breadcrumbs, capers, or a few shavings of Parmesan. For an especially Mediterranean version, add a little toum or finely chopped olives—but use them sparingly so the lemon stays the star.