For a pasta dish with great flavor, try spaghetti with tomatoes, parsley, and lemon. Olive oil and garlic bring it all together for a delicious meal.
This dish takes no time to make, perfect for a Friday night after work. It’s light and won’t make you feel sluggish, and it’s packed with fresh flavors.
Tips
- Use a large skillet or wok to make this dish. I cook the sauce in my wok and have plenty of room to add the pasta and all of the other ingredients.
Ingredients
You need the following ingredients to make spaghetti with tomatoes, parsley, and lemon.
- 1 pound package of spaghetti
- Kosher salt, for the pasta water and the dish, to taste
- 1/3 cup extra virgin olive oil
- 16 ounces cherry tomatoes
- 3 cloves garlic, crushed and chopped
- Lemon zest from one lemon
- 1 tablespoon lemon juice
- 3/4 cup finely chopped parsley
- Freshly ground black pepper, to taste
- Freshly grated Parmesan cheese
Directions
Heat water for cooking the pasta in a large pan. When it comes to a boil, add salt, then the pasta. Cook until it is al dente. Reserve a cup of pasta water before draining it.
While the pasta is cooking, cook the sauce. Add the olive oil to a large skillet and warm it over medium high heat. Add the cherry tomatoes (no need to cut them) and cook them in the oil. They will swell and some will split. When the tomatoes begin to split, lower the heat a little and add the garlic. Gently cook for a few more minutes, making sure the garlic doesn’t brown.
When the pasta is done, put it in the skillet. Add the lemon juice and zest and toss everything together. If the dish is too dry, stir in a little pasta water. Add salt and pepper to taste. Remove the pan from the heat.
Stir the parsley into the pasta. Turn the pasta into a large serving dish. Top with Parmesan cheese before serving.
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