Sicilian Lemon and Olive Oil Pasta
Bright lemon and garlic infuse this simple pasta, finished with a silky emulsion of starchy water and Pecorino for a taste of coastal Italy. This italian-inspired pasta ready in about 25 minutes pairs spaghetti, extra-virgin olive oil, thinly sliced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 3 tbsp extra-virgin olive oil
- 4 cloves, thinly sliced garlic
- 1/4 tsp red pepper flakes
- 1 large, zest and juice lemon
- 1/4 cup, torn fresh basil
- 1/2 cup, grated Pecorino Romano cheese
Instructions
- Step 1: Bring 4 quarts of salted water to a rolling boil (add 1 tbsp salt). Cook 12 oz spaghetti for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: Heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, cooking for 2-3 minutes until garlic is golden and fragrant—do not brown.
- Step 3: Add drained spaghetti to skillet with zest and juice of 1 large lemon, 1/4 cup torn fresh basil, and 1/2 cup grated Pecorino Romano. Toss for 1 minute until cheese melts, adding reserved pasta water 1 tbsp at a time until sauce coats strands.
- Step 4: Season with salt and black pepper, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sicilian Lemon and Olive Oil Pasta take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sicilian Lemon and Olive Oil Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Sicilian Lemon and Olive Oil Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sicilian Lemon and Olive Oil Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sicilian Lemon and Olive Oil Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better pasta dishes though.
