Lemon-Garlic Spaghetti with Sun-Dried Tomatoes

A vibrant pasta dish with al dente spaghetti coated in a bright lemon-garlic cream sauce, studded with plump sun-dried tomatoes and fresh basil.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 4 cloves, minced garlic
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup heavy cream
• 1/4 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 1/4 cup fresh basil (chopped)
• 1 tsp (for pasta water) salt
• 1/4 tsp black pepper
• 1/4 cup Parmesan cheese (grated)

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil (add 1 tsp salt to the water). Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 tsp lemon zest, sautéing for 1 minute until fragrant — do not let the garlic brown.
3. Step 3: Stir in 2 tbsp lemon juice and 1/2 cup heavy cream, then add 1/4 cup chopped sun-dried tomatoes and 1/4 cup chopped fresh basil. Cook for 2 minutes until the sauce thickens slightly.
4. Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until the sauce coats every strand and the pasta is evenly coated.
5. Step 5: Season with 1/4 tsp black pepper and serve immediately with 1/4 cup grated Parmesan cheese sprinkled on top.