Looking for something to counter act all of the sugary sweets from the weekend? I have the perfect recipe for you! This pasta dish, based off of a recipe from Fabio Viviani, is so fast and easy, it will quickly become a go-to dish in the kitchen. You can make it any night of the week and it would pair well with any fish, chicken, or pork. Top it off with some freshly grated parmesan cheese and serve with a fresh salad and/or a crisp glass of wine and you have the makings of a fabulous night in!
If you can’t take the heat, or are trying to make it a little more kid friendly add the chili flakes at the end.
Lemon Spaghetti with Chilies, Garlic and parsley
- 1 lb Spaghetti
- 2 Tbsp Olive Oil
- 3 Tbsp Butter
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 6 Garlic Cloves, minced or grated
- 2 Lemons, Zested or grated
- 1 tsp of Red Chili flakes
- 1 cup pasta water (reserved from cooking pasta)
- 1/2 cup of parlsey
Cook the pasta according to package directions in well salted water until al dente and reserve 1 cup of pasta water when straining.
In large pan over medium heat, cook the garlic, lemon, chili flakes, salt, and pepper in the oil and butter until the garlic starts to foam. Whisk in the water, slowly and it will start to form a creamy looking sauce. Add the pasta and parsley and toss until well coated. Enjoy!