Spaghetti noodles tossed in a creamy sauce flavored with lemon juice, lemon zest, Parmesan cheese, garlic, and a little hit of crushed red pepper. The result is fresh, bright, and satisfying.
1/2poundspaghettiusually half a box
1/4teaspooncrushed red pepper flakes
1large lemonzested and juiced (approx. 1 tablespoon zest and 2 teaspoons juice)
1cupgrated Parmesan cheese
Salt and pepper to taste
Small handful of parsleychopped
Bring a large pot of water to a boil and add the spaghetti. Add salt to the water if desired.
Heat a large deep skillet over low heat and add the olive oil, garlic, and crushed red pepper flakes. Cook for about five minutes, then add 3/4 cup of the water the pasta has been boiling in, along with the lemon juice and the heavy cream, to the skillet. Increase the heat to medium and bring to a boil, stirring frequently, until the sauce begins to thicken a bit. Add the lemon zest and half of the grated Parmesan cheese to the sauce. Add salt and pepper to taste.
Drain the pasta and add it to the skillet with the sauce. Remove the skillet from the heat and, using tongs, toss the pasta with the sauce for a minute or two until the pasta begins to soak the sauce.