Garlicky Spaghetti with Lemon and Pine Nuts for Two
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and then add a few pantry staples—all in the time it takes to boil spaghetti.
A cookbook recipe exclusively for ATK Essential members from All-Time Best Dinners for TwoGather Your Ingredients
Key Equipment
Before You Begin
A garlic press makes quick work of uniformly mincing the garlic, which in turn ensures that the garlic browns evenly. Serve with a salad for a light, quick supper.
Instructions
1.
Combine 1 tablespoon garlic and oil in 8-inch nonstick skillet. Cook over low heat, stirring occasionally, until garlic is pale golden brown, 5 to 7 minutes. Off heat, stir in pepper flakes; set aside.
2.
Bring 1 quart water to boil in large saucepan. Add pasta and 1 teaspoon salt and cook, stirring frequently, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add remaining ¼ teaspoon garlic, lemon zest and juice, reserved garlic-oil mixture, and reserved cooking water to pasta in pot. Stir until pasta is well coated with oil and no water remains in bottom of pot. Add basil, Parmesan, and pine nuts and toss to combine. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.
Recommended Reading
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.