I made Ina Garten's favorite weeknight pasta and had dinner ready in 30 minutes
This vibrant pasta dish bursts with garlic, lemon, and fresh herbs making it the perfect quick comfort meal—served hot in just 30 minutes.
Equipment
- 1 Pressure cooker skillet or insert
- 1 Large pot for boiling pasta
Ingredients
Main Ingredients
- 1 pound spaghetti regular spaghetti works best
- ¼ cup olive oil good quality
- 8 cloves garlic thinly sliced
- ½ teaspoon crushed red pepper flakes for a little kick
- ¼ cup fresh parsley chopped
- 1 tablespoon lemon zest
- ½ cup Parmesan cheese grated
- Salt to taste
- Black pepper to taste
- 1 cup reserved pasta water
Instructions
Cooking Instructions
- Get a large pot of salted water boiling. Cook the spaghetti to al dente, reserving 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in your pressure cooker skillet or insert on medium heat. Add sliced garlic and red pepper flakes. Cook 1–2 minutes until golden but not burned.
- Drain spaghetti and add directly into skillet with the garlic oil. Toss thoroughly to coat the pasta evenly.
- Add chopped parsley, lemon zest, and Parmesan cheese. Stir until the cheese melts and evenly coats the noodles.
- If pasta appears dry, gradually add reserved pasta water until desired sauciness is achieved.
- Season with salt and black pepper to taste. Serve immediately while hot.
Notes
To reheat, add a splash of water and heat gently on the stove or microwave. Add more parsley or lemon zest to wake up the flavors. Freezes well in airtight bags for quick meals later.