Low Iodine Lemon Garlic Pasta
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Learn more →Ingredients
4 servings
- 12 oz dried spaghetti or linguine
- 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 tipUse 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)
Can be omittedgrated parmesan cheese
- 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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