Can I use another type of pasta?

Yes. Spaghetti works best, but angel hair also fits the style of Mediterranean Lemon Pasta because it holds the light sauce well.

Can I make it without Parmesan?

Absolutely. The dish still works as a dairy-free pasta. The olive oil and pasta water create the texture on their own.

Yes. Chicken, shrimp, or even chickpeas can turn Mediterranean Lemon Pasta into a heartier meal.

What if I want more lemon flavor?

Add extra zest before serving. Zest gives a stronger lemon aroma than juice alone.

Why does the pasta water matter so much?

The starch in the water helps the olive oil and lemon form a glossy sauce. That is what gives Mediterranean Lemon Pasta its silky finish.

Mediterranean Lemon Pasta | Light Summer Entrees in 15 Minutes

Name: Mediterranean Lemon Pasta | Light Summer Entrees in 15 Minutes
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 12 ounces spaghetti; Kosher salt; Extra virgin olive oil; 6 large garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes, plus more to taste; Zest of 2 lemons; Juice of 1 lemon; 1/2 cup fresh parsley, chopped; Black pepper; 1/4 cup grated Parmesan cheese, optional, plus more if desired

Mediterranean Lemon Pasta | Light Summer Entrees in 15 Minutes

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Mediterranean Lemon Pasta is a quick, cream-free pasta made with olive oil, garlic, lemon, parsley, and pasta water for a glossy, flavorful sauce. It is bright, light, and perfect for an easy weeknight dinner or a fresh summer meal.

Author: Irma
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 4 servings 1x
Category: Dinner

Ingredients

Scale

12 ounces spaghetti
Kosher salt
Extra virgin olive oil
6 large garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, plus more to taste
Zest of 2 lemons
Juice of 1 lemon
1/2 cup fresh parsley, chopped
Black pepper
1/4 cup grated Parmesan cheese, optional, plus more if desired

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Instructions

Bring a large pot of water to a boil. Salt the water generously so the pasta has flavor as it cooks. Add the spaghetti and cook it according to the package directions until al dente, usually about 8 minutes. Before draining, scoop out and reserve 1 cup of the pasta cooking water.
As the pasta nears the end of its cooking time, place a large skillet over medium heat and add 1/4 cup of olive oil. Once the oil warms, add the minced garlic and red pepper flakes. Stir constantly for about 30 seconds, just until the garlic becomes fragrant. Be careful not to let it brown.
Whisk the lemon juice into the skillet, then add about 1/4 cup of the reserved pasta water. Save the rest of the water for later in case you need to loosen the sauce. The mixture should look light and glossy.
Drain the spaghetti and transfer it directly into the skillet. Toss it over medium heat so the noodles get fully coated in the sauce. If the pasta looks dry, add a little more reserved pasta water and continue tossing.
Remove the skillet from the heat. Add the parsley, lemon zest, and Parmesan if you want to use it. Season with salt and black pepper to taste. Toss again until everything looks evenly mixed. If needed, add a final splash of pasta water and a drizzle of olive oil before serving.
Serve immediately while the pasta is hot and glossy.

Notes

Spaghetti works best, though angel hair also fits this recipe well.
For a chicken variation, serve it alongside chicken piccata or toss in leftover baked or rotisserie chicken.
Leftovers keep in the refrigerator for about 3 days in an airtight container.
Reheat in a skillet over medium heat with a little water until warmed through.

Nutrition

Calories: 352.5kcal
Sugar: 2.4g
Sodium: 123.6mg
Fat: 3.2g
Carbohydrates: 66.5g
Fiber: 3.2g
Protein: 13.5g
Cholesterol: 5.4mg

Find it online: https://irmacooks.com/mediterranean-lemon-pasta/