Garlicky Spaghetti with Lemon and Pine Nuts

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| Servings: Serves 4


  • 2 tablespoons plus ½ teaspoon minced garlic
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 1 pound spaghetti
  • Salt and pepper
  • 2 teaspoons grated lemon zest plus 2 tablespoons juice
  • 1 cup chopped fresh basil
  • 1 ounce Parmesan, grated (½ cup), plus extra for serving
  • ½ cup pine nuts, toasted


  1. Combine 2 tablespoons garlic and oil in 8-inch nonstick skillet. Cook over low heat, stirring occasionally, until garlic is pale golden brown, 9 to 12 minutes. Off heat, stir in pepper flakes; set aside.
  2. Bring 2 quarts water to boil in large pot. Add pasta and 2 teaspoons salt and cook, stirring frequently, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add remaining ½ teaspoon garlic, lemon zest and juice, reserved garlic-oil mixture, and reserved cooking water to pasta in pot. Stir until pasta is well coated with oil and no water remains in bottom of pot. Add basil, Parmesan, and pine nuts and toss to combine. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.


Garlicky Spaghetti with Lemon and Pine Nuts