A flavorful twist on a classic spaghetti dish, enhanced with fresh herbs and a touch of zest.
Cook the spaghetti in a large pot of boiling salted water until al-dente.
Stir the pasta occasionally to prevent sticking.
Drain the spaghetti and set aside, reserving a cup of pasta water.
The reserved pasta water can be used to adjust the sauce consistency.
Heat the olive oil in a small skillet over medium heat.
Ensure the oil doesn't smoke; it should be warm, not too hot.
Add minced garlic to the oil and sauté until fragrant.
Avoid browning the garlic as it can turn bitter.
Mix the cooked spaghetti with the garlic oil, adding black pepper, salt, and chopped parsley.
Toss thoroughly to ensure even coating of the sauce.
Grate lemon zest over the spaghetti and toss to combine.
The lemon zest adds a refreshing aroma and taste.
Serve the spaghetti warm, garnished with additional parsley if desired.
Pair with crusty bread or a side salad for a complete meal.
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