Lemon Pepper Garlic Butter Noodle Pasta

• 8 oz pasta (like fettuccine or linguine)
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Cook pasta according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 In a large skillet, melt butter over medium heat.
3. 3 Add minced garlic and sauté for 1 minute until fragrant.
4. 4 Add lemon juice and black pepper to the skillet, stirring to combine.
5. 5 Toss in the cooked pasta, adding a splash of reserved pasta water to create a silky sauce.
6. 6 Stir in Parmesan cheese if using, and cook for another minute.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Large pot
• Skillet
• Tongs
• Grater (for Parmesan)

Variations

• Add shrimp or chicken for extra protein
• Incorporate sautéed spinach or sun-dried tomatoes for added flavor

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute lemon juice with lime for a tangy twist.

Pairings

• Chardonnay or Sauvignon Blanc
• A light Pinot Noir

Nutrition

Tips

• For a dairy-free option, substitute butter with olive oil and skip the Parmesan.
• Add a pinch of red pepper flakes for a spicy kick.

Storage

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

Freezing: Not recommended for freezing due to the texture change in the pasta and dairy components.

Serving Suggestions

• Pair with a crisp green salad
• Serve with garlic bread for a comforting meal

FAQ