Lemon Olive Oil Pasta in 25 Minutes

Instructions:

1. Bring a large pot of heavily salted water to a boil. Add pasta and cook for 1-2 minutes less than the package directions for al dente. Note: This prevents mushy noodles.
2. Reserve 1 cup of the cloudy pasta water before draining the noodles.
3. Place a skillet over medium low heat. Add the olive oil, sliced garlic, and red pepper flakes.
4. Sauté for 2-3 minutes until the garlic is translucent and fragrant.
5. Stir in the lemon zest and cook for 30 seconds.
6. Increase heat to medium. Transfer the drained pasta directly into the skillet.
7. Pour in the lemon juice and 1/2 cup of the reserved pasta water.
8. Toss vigorously with tongs for 2 minutes until the liquid reduces into a glossy glaze.
9. Remove from heat and stir in the Parmesan cheese and chopped parsley until the cheese is melted and integrated.