Lemon Pasta Pronto Easiest Recipe Ever

Lemon Pasta Pronto Easiest Recipe Ever :-In situations where time is limited and hunger strikes, having a meal that is not only easy to prepare but also satisfies might be a lifesaver. Let me introduce you to Lemon Pasta Pronto, a dish that blends the bright and zesty flavour of lemon with the comforting qualities of pasta in a recipe that can be prepared in a matter of minutes. On hectic weeknights, when you need a meal that is not only delicious but also simple to prepare, this dish is well suited to meet your needs.

Lemon Pasta Pronto Easiest Recipe Ever

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The popularity of this dish can be attributed to the fact that it is straightforward. The creation of a cuisine that is brimming with flavour can be accomplished with only a few fundamental ingredients. The zest and juice of fresh lemons offer a zesty and refreshing citrus bite, while the garlic and red pepper flakes lend depth and a sense of heat to the dish. When combined with the pasta of your choice and a sufficient amount of Parmesan cheese, this dish is so delicious that it will quickly become a favorite among your collection of recipes.

INGREDIENTS

• 12 ounces spaghetti
• 3 tablespoons olive oil
• 2 garlic cloves minced
• 2 tablespoons fresh parsley plus more for serving
• Juice and zest of one lemon
• ¼ cup grated parmesan cheese optional
• Freshly cracked black pepper for serving

 

Instruction

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Set the oven temperature to 375 degrees. Cook spaghetti until it reaches the “al dente” stage. The butter and olive oil should be melted together in a skillet over LOW HEAT. Add garlic that has been minced once the butter has melted. Use a lemon to squeeze some juice into the pan. Switch off the heat.

To the mixture, add the sour cream and toss it together. To taste, add salt and lemon zest. After tasting, if additional salt is required, add it. Put the mixture over the spaghetti that has been drained, toss it together, and then put the spaghetti onto a dish that can go in the oven.

 

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Bake for fifteen minutes with the lid on. Next, take off the foil and continue baking for an additional seven to ten minutes. Don’t bake the pasta for too long; if you do, it will get dry.

As soon as you take it out of the oven, squeeze a little bit extra lemon juice over the entirety of the structure. Place a liberal amount of Parmesan cheese on top, followed by chopped parsley. At the very end, give it a fresh squeeze of lemon juice one last time. In addition to a straightforward green salad, serve with crusty French bread.

NUTRITION

• Calories: 297kcal
• Carbohydrates: 45g
•  Protein: 9g
•  Fat: 9g
•  Saturated Fat: 2g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Cholesterol: 4mg
• Sodium: 78mg
• Potassium: 170mg
•  Fiber: 2g
•  Sugar: 2g
• Vitamin A: 152IU
•  Vitamin C: 12mg
•  Calcium: 57mg
•  Iron: 1mg

NOTES

For storage, any leftovers should be placed in a container that is airtight. They can be stored in the refrigerator for approximately three days.

The recipe should be followed exactly as written for the best possible outcomes. Nevertheless, the following are some conventional alternatives that would be suitable for use in this recipe.

You can use any gluten-free pasta of your choosing to make it gluten-free instead of using regular spaghetti.
It is possible to substitute some of the water with milk in order to achieve a more velvety texture in the sauce.