Lemon Spaghetti with Chili Garlic Oil
This lemon spaghetti with chili garlic oil is a super easy and adaptable recipe for any weeknight meal. The pasta “sauce” is so simple using ingredients you probably already have in your pantry, like garlic and olive oil. I also love that you can toss in any vegetable you have on hand making this the perfect meal when you’re short on time.
I’ve said this before, but it bears repeating. I seriously love pasta! I’m kind of ashamed to say that when I was in my early 20s, I would eat plain noodles with plain cheddar cheese stirred in. That’s it! Not very appetizing I know. Thankfully my taste has evolved so I’m still able to enjoy the comfort of a bowl of cheesy pasta but with some great nutrition too!
This lemon spaghetti is so simple but tastes like you spent a lot of time making it. The best part is the sauce requires no milk or cream making it a light dish that won’t leave you feeling too full. It’s also super adaptable to the groceries you already have on hand. I love this recipe for when I need to clean the fridge out before all the produce ruins.
The Details
Pasta: For this recipe, I used whole wheat spaghetti. This is actually my go to pasta because I find I don’t have to eat as much to feel full.
Veggies: I went with cauliflower and grape tomatoes because I always have those two on hand. I think broccoli, asparagus, or even brussel sprouts would be good in here too but any vegetable you have on hand will work!
Herbs: I used flat leaf parsley when testing this recipe because that’s all I had but I think the addition of basil would be amazing.
Protein: So, protein is obviously optional, but I did add this grilled oregano chicken to mine. If you’re not a fan of chicken, try adding grilled shrimp or to keep it vegetarian add cannellini beans.
Spices: Simple spices are used in the pasta recipe. Salt, pepper, garlic and red pepper flakes are the main ingredients in this olive oil sauce.
Extras: You will need lemon and parmesan cheese to bring this whole pasta dish together. I like to shave my own parmesan at home instead of getting pre-grated. Using a really good quality parmesan is important in making the sauce creamy and delicious.
Step 1: Start by boiling salted water and cook your pasta according to the instructions on the package.
Step 2: While the pasta is cooking, roast your vegetables with a drizzle of olive oil and salt. I find roasting vegetables at 400° for 10-12 minutes is the perfect way to go. I also like to line my sheet pan with parchment paper for easier clean up.
When you roast vegetables, be sure not to overcrowd your pan because the veggies will steam instead of getting that beautiful crunchy exterior. **Tip: If you have a smaller oven or using a countertop oven like me, roast your vegetables in batches. Don’t worry about the vegetables getting cold. They will reheat once stirred in with the hot pasta.
Step 3: Once the pasta has cooked, drain it off but reserve 1/4 cup of the pasta water in a bowl for later. This liquid will help create the sauce.
Step 4: To create the sauce, start by heating a skillet on medium and add in your olive oil, minced garlic cloves and red pepper flakes. Cook the garlic for a couple of minutes until fragrant being careful not to burn. When the garlic is toasted, slowly add in your cooked pasta and toss it into the chili garlic oil. Once the pasta is coated in the oil, add in the reserved pasta water a little at a time and then freshly grated parmesan cheese.
Step 5: Now that your pasta is coated, stir in your roasted veggies. To finish off your pasta, squeeze lemon juice over the top and add plenty of cracked black pepper and parsley. I also like to add flaked sea salt over the top but always check your seasoning first. Add in cooked protein now if using.
Looking for more?
Protein Pasta Salad with Zesty Italian Vinaigrette
Before you go, if you tried this lemon spaghetti with chili garlic oil, comment and/or rate it down below. I’d love to know what you think!
Lemon Spaghetti with Chili Garlic Oil
Ingredients
- 1/2 pound whole wheat spaghetti
- 3-4 garlic cloves minced
- 1 tbsp red pepper flakes
- 1/4 cup olive oil plus more for cooking veggies
- 1/2 cup parmesan cheese freshly grated
- 1/2 cup flat leaf parsley chopped
- salt
- black pepper
- 1 head cauliflower chopped
- 1 pint cherry tomatoes halved
Instructions
- Begin by starting your pasta water and cook pasta according to the package instructions.
- While the pasta is cooking, line a baking sheet with parchment paper and roast the vegetables at 400° for 10-12 minutes. * See note
- Once the pasta is cooked, reserve 1/4 cup of the pasta water and drain the rest. Set the pasta aside while you make the chili garlic oil.
- For the chili garlic oil, add 1/4 cup of olive oil to a deep skillet on medium heat. To the warm oil, add minced garlic and red pepper flakes and cook for 2-3 minutes stirring constantly. You want the garlic to get golden but don't let it burn.Once the garlic is fragrant, slowly toss in the warm pasta and coat it in the oil. Then add the parmesan cheese and your reserved pasta water. I like to start adding the water slowly, so the cheese melts and the sauce thickens.
- Now that the pasta and sauce have combined, squeeze over fresh lemon juice, parsley, and vegetables. (If you are using a protein, add it in now.) Before serving, add black pepper and taste for salt.
