Lemon Chili Spaghetti Aglio e Olio

• 8 ounces spaghetti
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt to taste
• Freshly ground black pepper to taste
• Grated Parmesan cheese, for serving

Steps

1. 1 Bring a large pot of salted water to a boil.
2. 2 Cook spaghetti according to package instructions until al dente.
3. 3 While pasta cooks, heat olive oil in a large skillet over medium heat.
4. 4 Add garlic and red pepper flakes to the skillet, cooking until garlic is just golden.
5. 5 Reserve 1 cup of pasta water, then drain spaghetti.
6. 6 Toss spaghetti in the skillet with lemon zest and juice, adding pasta water as needed to create a silky sauce.
7. 7 Remove from heat, stir in parsley, and season with salt and pepper.
8. 8 Serve immediately with grated Parmesan on top.

Equipment

• Large pot
• Skillet
• Tongs

Variations

• Add shrimp or chicken for a heartier meal.
• Incorporate sautéed spinach for added greens.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute lemon with lime for a different citrus kick.

Pairings

• Crusty bread
• A zesty Caprese salad

Nutrition

Tips

• Use high-quality olive oil for the best flavor.
• Adjust red pepper flakes to your spice preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to restore sauciness.

Freezing: This dish does not freeze well due to the fresh ingredients; best enjoyed fresh or stored in the fridge.

Serving Suggestions

• Pair with a crisp white wine or a simple green salad.

FAQ