Description

This vegetarian pasta makes a great main or side dish. It's perfect for no meat Mondays or really any day. It can be on your table in about 25 minutes.

Ingredients

• 1 lb. dry spaghetti
• 3/4 c. extra-virgin olive oil
• 12 large garlic cloves, peeled, cut into thin slivers
• 1 - 2 t. crushed red pepper flakes, or to taste
• Kosher salt
• black pepper
• 1/3 c. fresh parsley, finely chopped
• 2 T. freshly squeezed lemon juice
• lemon wedges, for serving
• 1/2 c. freshly grated Parmesan cheese, plus more for serving

Steps

1. Bring a large pot of well salted water to a boil. Add spaghetti, cooking until al dente, 8 to 10 minutes. Drain, reserving 1 c. pasta cooking water.
2. Meanwhile, in a large pan or skillet, heat olive oil over medium-low. Add garlic; cook, stirring frequently, until golden brown, about 3 minutes. Add red pepper flakes and a pinch of salt and pepper. Add drained spaghetti; toss, adding pasta water, a little at a time, until spaghetti is thoroughly coated.
3. Remove pan from heat. Add parsley, lemon juice, and Parmesan cheese; toss well. Season to taste, adding salt, if necessary.