Lemon Garlic Pasta

This is the pasta we make when the fridge looks empty. Lemon zest, a lot of garlic and a splash of the pasta water turn into a silky sauce in the time it takes the spaghetti to cook.

Ingredients

• 200 g spaghetti
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 lemon, zest and juice
• 40 g parmesan, finely grated
• A handful of parsley, chopped
• Salt and black pepper

Method

1. Cook the spaghetti in well salted water until just tender. Keep a mug of the pasta water.
2. Warm the oil in a large pan and cook the garlic gently for 2 minutes, until pale gold.
3. Add the lemon zest, the drained pasta and half the pasta water. Toss for a minute.
4. Take the pan off the heat, add the parmesan and lemon juice and toss until glossy.
5. Finish with parsley, pepper and more parmesan. Eat straight away.