1-First Step: Begin with preparation by gathering all your ingredients and tools. Measure out 12 ounces of dried spaghetti and set aside 1 cup of water for later. This mise en place ensures everything moves smoothly, adapting easily if you’re going gluten-free with alternative pasta.

2-Second Step: Bring a large pot of salted water to a boil over high heat. Add the 12 ounces of spaghetti and cook until al dente, which takes about 8 minutes. For dietary preferences, like low-calorie options, use whole-grain pasta here to add more fiber while keeping the lemon garlic pasta light.

3-Third Step: Drain the pasta, but reserve 1 cup of the pasta water. This liquid helps create a silky sauce, so don’t skip it. If you’re making a vegan version, have your plant-based substitutes ready to maintain the creamy texture in lemon garlic pasta.

4-Fourth Step: Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat until it starts sizzling. Add the 5 large minced garlic cloves and 1/4 teaspoon of crushed red pepper flakes, then cook and stir for about 30 seconds until fragrant. Keep the heat medium to avoid burning the garlic, which could make your lemon garlic pasta too sharp.

5-Fifth Step: Return the skillet to medium heat and add the cooked pasta along with 1/4 cup of the reserved pasta water. Toss everything together to coat the pasta evenly and heat through, adding more pasta water if needed to loosen the sauce. This step works well for adding veggies or proteins, adapting lemon garlic pasta to various tastes.

6-Final Step: Remove the skillet from heat and stir in the juice and zest of 1 large lemon, along with 1/3 cup of chopped fresh flat-leaf parsley. Season with kosher salt and freshly ground black pepper to taste, then transfer to a serving bowl and top with 2 ounces of freshly grated parmesan cheese. For serving, pair it with a simple salad to make your lemon garlic pasta a complete meal, and adjust seasonings based on dietary needs like reducing salt for low-sodium diets.