A 20-Minute Weeknight Pasta That Never Gets Old

Some recipes earn a permanent spot in the weekly rotation, and this lemon garlic pasta is one of them. It uses pantry staples, comes together in about 20 minutes, and tastes far more impressive than the effort involved.

Ingredients (serves 2)

200g spaghetti, 3 cloves garlic (thinly sliced), 1 lemon (zest and juice), 3 tbsp olive oil, a pinch of chili flakes, grated parmesan, salt, black pepper, fresh parsley.

Method

Cook the spaghetti in well-salted water until just al dente, reserving a cup of the pasta water before draining. While it cooks, warm the olive oil in a pan over medium-low heat and gently cook the garlic slices until golden, not browned — this takes about 2 minutes and burning it will make the dish bitter.

Add the chili flakes, lemon zest, and a splash of the reserved pasta water to the pan. Toss in the drained spaghetti and mix well, adding more pasta water a little at a time until the sauce clings to the noodles rather than pooling at the bottom.

Finish with lemon juice, a generous amount of parmesan, salt and pepper to taste, and a scatter of fresh parsley. Serve immediately while the sauce is still glossy.

Notes

Add grilled chicken or shrimp for a heartier version, or toss in a handful of spinach at the end for extra greens.