Lemon Pasta with Garlic and White Wine Sauce
A light, aromatic sauce made with garlic, white wine, and lemon juice that infuses the pasta with subtle complexity. The wine adds depth while the lemon keeps everything bright and refreshing.
Ingredients
Method
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook gently for 2-3 minutes, stirring frequently, until golden and fragrant. Be careful not to burn the garlic.
Increase heat to medium and carefully pour in the white wine. Let it simmer for 3-4 minutes until reduced by half.
Add the lemon juice, lemon zest, salt, black pepper, and red pepper flakes if using. Stir to combine and simmer for 1 minute.
Remove the skillet from heat and stir in the butter until melted and emulsified into the sauce.
Add the drained pasta directly to the skillet. Toss well to coat the pasta evenly with the sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
Add the fresh parsley and toss again. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Serve immediately, topped with freshly grated Parmesan cheese if desired.
Nutrition
Estimated per serving
Techniques used
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Knife Cuts
Moist Heat