Lemon Garlic Pasta

5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Servings 4


  • 12 oz Egg Pappardelle
  • 5 garlic cloves minced
  • 1 large lemon juice and zest
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 1/2 tsp crushed red pepper flakes
  • 1/3 cup parsley chopped
  • 1/2 cup parmesan cheese freshly grated
  • salt and pepper to taste


  • Bring a large pot of salted water to boil. Cook pasta according to package instructions. Drain, reserving 1 cup of pasta water.
  • In the meantime, heat olive oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir for about 30 seconds. Remove from heat.
  • After you have drained the pasta, set skillet with the garlic mixture over medium heat. Add the cooked pasta and ¼ cup of reserved pasta water; toss to coat. Cook and stir until heated through. If it seems too dry, add more pasta water.
  • Remove pasta from heat. Add and stir in lemon zest and juice, and parsley. Season to taste with salt and pepper. Serve the dish with grated parmesan cheese on top and enjoy.
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Egg Pappardelle with Lemon Sauce
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1 thought on “Egg Pappardelle with Lemon Sauce”

  1. Katy O'Callaghan

    5 stars
    I made this with the golden egg bonnetti pasta and it went perfectly with our grilled sockeye salmon. It was nice and light which highlighted the salmon. I will be making it again!

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