Bright Lemon Herb Pasta in 25 Minutes

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package instructions. Reserve 1 cup (240ml) of the starchy pasta water before draining the noodles.
2. In a skillet, heat the olive oil and 2 tbsp (28g) of butter over medium heat. Once the butter foams, add the minced garlic and red pepper flakes, sautéing for 60–90 seconds until fragrant and translucent.
3. Stir in the lemon zest and cook for another 30 seconds to release the citrus oils.
4. Reduce heat to low. Pour in the lemon juice and ½ cup (120ml) of the reserved pasta water, stirring to combine.
5. Add the undercooked pasta to the skillet. Toss vigorously with tongs for 2 minutes over medium-low heat until the liquid reduces and coats the noodles.
6. Remove the pan from the heat entirely. Stir in the remaining 2 tbsp (28g) of cold butter, grated Parmesan, parsley, and basil. Season with salt and black pepper to taste.