foodie - ericx.dev

Golden Pantry Pasta

A quick Australian weeknight pasta with garlic, lemon, parsley and parmesan, ready in about 22 minutes.

Prep 7 minCook 15 minServes 2Total 22 min

Warming the little oven...

Golden Pantry

Ingredients

  • 220 g spaghetti or linguine
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 tsp chilli flakes
  • 1 whole lemon, zested and juiced
  • 1 handful flat-leaf parsley, chopped
  • 35 g parmesan, finely grated

Easy instructions

  1. Bring a large pot of salted water to the boil and cook the pasta until just al dente.
  2. Reserve 125 ml of pasta water, then drain the pasta.
  3. Warm the olive oil in a wide pan over low heat and gently cook the garlic and chilli flakes for 2 minutes.
  4. Add the pasta, lemon zest, lemon juice and a splash of pasta water, tossing until glossy.
  5. Fold through parsley and parmesan, adding more pasta water if needed.
  6. Taste, season with salt and black pepper, and serve straight away.

Swaps

  • Use pecorino instead of parmesan.
  • Swap parsley for basil or chives.

Keep it nice

Allergens: gluten, milk

Storage: Store leftovers in an airtight container in the fridge for up to 2 days.

Reheating: Reheat gently in a pan with a splash of water until hot throughout.

Foodie publishes one generated recipe and hero image per day from a private VPS. Visitors only load committed static files from GitHub and Vercel.