Ingredients:

  • 12 ounces spaghetti or fettuccine
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • Zest of 2 large lemons
  • Juice of 1 large lemon (about ¼ cup)
  • 1 cup heavy cream or cashew cream for a dairy-free option
  • 1 cup grated Parmesan cheese or nutritional yeast for a vegan option
  • Salt and black pepper, to taste
  • Fresh parsley and basil for garnish

Instructions:

  1. Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant (about 1 minute). Stir in lemon zest and juice, cooking for an additional minute.
  3. Lower heat and add cream; stir until well combined. Gradually add grated Parmesan, stirring until melted and smooth. Toss in the cooked pasta, adding reserved pasta water a little at a time until achieving desired creaminess.
  4. Taste and season with salt and black pepper as needed.
  5. Plate the pasta and garnish with fresh herbs before serving.