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+ servings
Lemon Cilantro Pasta

Lemon Cilantro Pasta

A refreshing pasta dish flavored with garlic, olive oil, fresh cilantro, lemon, and Parmesan.
YIELD 4 servings


  • 450 g/1 pound pasta (fettuccine or spaghetti are recommended)
  • Salt
  • 6 tablespoons extra-virgin olive oil
  • 6 large cloves garlic , finely chopped
  • 2 teaspoons freshly squeezed lemon juice
  • Grated zest from 1/2 small lemon
  • 1/2 cup minced fresh cilantro
  • 1/2 – 1 cup grated Parmesan cheese


  1. To make the pasta: In a large pot, bring 4 quarts/liters of water to a boil. Add 1 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Reserve 1 cup of pasta cooking water, and drain the pasta.
  2. As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), heat oil over medium heat. Add garlic and cook until fragrant and tender, stirring occasionally, 2-3 minutes. Carefully add the reserved pasta cooking water in a slow stream, and simmer until water has reduced by about a third, about 5 minutes. Lower the heat and stir in 1/2 teaspoon table salt, lemon juice, lemon zest, and cooked pasta, and toss. Remove from heat and stir in cilantro and Parmesan (start with ½ cup and add more as you wish).
  3. Serve immediately.
  4. Leftovers can be kept in the fridge for 3 days.