Weeknight Lemon Parsley Pasta

1. 1

   While pasta is cooking in salted water, saute garlic and crushed red pepper with olive oil in a large pan over medium high heat for approximately 2 minutes.

2. 2

   Shut off the heat.

3. 3

   Once pasta is just al dente drain pasta and add to pan with garlic and crushed red pepper, reserving approximately a cup of pasta water.

4. 4

   Over a medium flame, toss and combine pasta with the juice and zest of two lemons, parsley and some of the pasta water to moisten until pasta is completely coated.

5. 5

   Add generous amount of Pecorino cheese and add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.