Lemon Parmesan Pasta

Enjoy a fresh take on pasta with my Lemon Parmesan Pasta recipe. Unlike many lemon pasta recipes that use creamy sauces, I've made this one lighter by skipping the heavy cream. It's still bursting with flavor, though. The zingy lemon blends perfectly with the rich Parmesan cheese, creating a delicious combo that's both simple and satisfying. It's proof that you can make a tasty dish without all the heavy stuff.

Ingredients: (Serves 3)

• 4 servings of Fusilli Lunghi (the full bag in the picture is 8 servings)

• 4 tbsp salted butter (if you only have unsalted, this will work)

• 1/4 cup parsley, finely chopped

• 1/2 shallot, minced

• 1/4 cup parmesan cheese, grated

• Juice of 1.5 lemons

• 1 tbsp lemon zest

• 2 garlic cloves, minced

• 1 tbsp olive oil

• 1/4 cup pasta water

• 1 tsp red pepper flakes

• 1 tsp salt

• 1/2 tsp pepper

Recipe:

1. Boil a pot of water on the stove. Salt the water and then add the noodles in once boiling. Boil for ~11 minutes.

2. Chop your garlic, shallot, parsley, and grate your cheese.

3. Put a pan on the stove on medium heat. Add in your butter. Once butter is melted, add on your shallots and garlic. Cook for ~4 minutes. Add in 1/4 cup of pasta water.

4. Once noodles are cooked, strain them and then add them directly into the pan sauce. Top with olive oil, red pepper flakes, salt, pepper, lemon zest, lemon juice, parsley, and parmesan. Stir around, serve, and top with more parmesan and parsley. Enjoy!