Easy Lemon Butter Pasta

# What You'll Need:

→ Pasta

01 - 7 ounces spaghetti or linguine

02 - 1 teaspoon salt, for boiling water

→ Sauce

03 - 3 tablespoons unsalted butter

04 - Zest of 1 lemon

05 - Juice of 1 large lemon, approximately 3 tablespoons

06 - 2 cloves garlic, finely minced

07 - 2 tablespoons grated Parmesan cheese

08 - 2 tablespoons reserved pasta water

09 - 1/4 teaspoon freshly ground black pepper

10 - Salt to taste

→ Garnish

11 - 1 tablespoon chopped fresh parsley

12 - Extra grated Parmesan cheese

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions. Reserve 2 tablespoons pasta water; drain thoroughly.

02 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for one minute until aromatic, without browning.

03 - Stir in lemon zest and juice, blending well with the butter and garlic.

04 - Transfer drained pasta to the skillet. Incorporate reserved pasta water and toss thoroughly to ensure even coating.

05 - Add grated Parmesan and freshly ground black pepper. Continue tossing until cheese melts and the sauce appears glossy. Adjust salt as needed.

06 - Plate immediately. Garnish with fresh parsley and extra Parmesan if desired.

# Expert Tips:

01 -

The lemony, buttery sauce feels like a splash of sunshine on your plate, making even simple weeknights special.
You only need one pan for the sauce and hardly ten minutes of actual cooking, so cleanup is painless.

02 -

Adding too much lemon juice all at once can overwhelm; start with half and taste as you go.
Reserving pasta water is non-negotiable — skip it and the sauce will never get creamy enough.

03 -