Ingredients
Scale
- 1 lb. dried angel hair spaghetti
- 3/4 cup olive oil
- 1 tsp. grated lemon zest
- 2 Tbsp. fresh lemon juice
- 3 – 4 garlic cloves, minced
- 1 cup fresh flat-leaf parsley (or basil) chopped
- salt & pepper to taste
- 1 tsp. red pepper flakes
Instructions
- Cook pasta in a large pot of boiling salted water until al dente.
- Drain, reserving about 1/2 cup pasta water.
- In a separate large pan, add lemon zest, lemon juice, minced garlic and fresh herbs to the olive oil.
- Heat through.
- Add pasta to the olive oil and a little reserved water as needed.
- Add salt, pepper and red pepper flakes.
- Stir to combine.
- Serve.