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Lemon Pepper Pasta

Lemon Pepper Pasta is a light and zesty dish, featuring a perfect balance of tangy lemon and bold black pepper. The pasta is tossed in a simple, flavorful sauce made with olive oil, garlic, and fresh lemon juice, making it a refreshing yet satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 2 minutes
Total Time 22 minutes
Servings: 3 peoples
Course: Main Course
Cuisine: Indian
Calories: 466
Ingredients Equipment Method

Ingredients
  

  • Pasta Fettuccine (or your preferred type)
  • Water (Enough to boil the pasta)
  • Salt
  • 2 tsp Olive Oil
  • 1 tsp Chili Flakes (adjust to taste)
  • 2 Garlic Cloves grated
  • Lemon (Zest + juice of 1 lemon)
  • 2 tbsp Butter
  • Parsley
  • Cheese (Parmesan or Pecorino Romano, finely grated)
  • Salt & Pepper

Equipment

  • Large Pot – For boiling pasta
  • Large pan/skillet (for sauce)
  • Strainer (for draining pasta)
  • Zester or fine grater (for lemon zest & cheese)
  • Knife & cutting board
  • Tongs or pasta fork (for tossing)
  • Measuring Cups & Spoons

Method
 

Cook the Pasta:
  1. Boil a large pot of water, add a generous pinch of salt.
  2. Cook pasta until al dente.
  3. Reserve 1 cup of pasta water, then drain.
Prepare the Flavor Base:
  1. Heat olive oil in a pan over medium heat.
  2. Add chili flakes; sauté for 30 seconds.
  3. Add grated garlic; sauté until fragrant (don't brown it!).
Infuse with Lemon:
  1. Zest the lemon into the pan.
  2. Squeeze in the lemon juice (watch out for seeds!).
Combine Pasta & Sauce:
  1. Add cooked pasta to the pan.
  2. Pour in ~1/4 cup pasta water; toss to coat.
Finish the Sauce:
  1. Season with salt & pepper.
  2. Stir in butter until melted and creamy.
  3. Add chopped parsley.
Garnish & Serve:
  1. Top with freshly grated cheese.
  2. Toss lightly and serve immediately!