Eosinophilic Esophagitis Friendly Lemon Garlic Pasta

Total time30 min

Prep time10 min

Cook time20 min

Eosinophilic Esophagitis Friendly Lemon Garlic Pasta

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Ingredients

4 servings

12 oz dried spaghetti or linguine
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Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
1 tbsp kosher salt, for pasta water
¼ cup extra-virgin olive oil
6 cloves garlic, thinly sliced
½ tsp red pepper flakes
½ cup dry white wine
1 tbsp lemon zest (from about 2 lemons)
3 tbsp fresh lemon juice
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup fresh flat-leaf parsley, roughly chopped
salt and pepper, to taste

For serving

¼ cup grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
lemon wedges (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the pasta and cook, stirring occasionally, until al dente — tender with a slight resistance at the center, about 9–11 minutes. Reserve 1 cup of pasta cooking water before draining, then drain the pasta through a colander.
2
While the pasta cooks, heat the olive oil in a large (12-inch) skillet over medium-low heat. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is pale golden and fragrant, about 3–4 minutes — watch closely, as the slices can brown quickly.

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