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Introduction:
When it comes to quick, satisfying meals, I’ve tested countless shortcuts in the kitchen. From frozen foods to elaborate prep routines, nothing quite stuck—until I discovered this simple hack. It’s changed how I approach busy weeknight dinners, and now it’s my go-to every time. With just a few pantry staples and this clever method, you can whip up a flavorful meal in under 20 minutes. Ready to see the trick?
Ingredients:
1 cup uncooked pasta (your favorite shape)
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1/2 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
1/2 cup reserved pasta water
Preparation:
Cook pasta in salted water according to package instructions. Reserve ½ cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.
Add the drained pasta directly to the skillet. Toss to coat in the garlicky oil.
Add Parmesan, lemon zest, and lemon juice. Pour in reserved pasta water a little at a time to create a silky sauce.
Season with salt and pepper to taste. Toss until everything is well combined and glossy.
Serving and Storage Tips:
Serve immediately, topped with extra Parmesan and fresh parsley.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
Variant:
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