Lemon Parmesan Pasta Side in 15 Minutes

Instructions:

1. Bring the salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than package directions). Note: This ensures it doesn't overcook when tossed in the pan.
2. Carefully scoop out ¼ cup of the cloudy pasta water and set it aside before draining.
3. Place a large skillet over medium heat and melt the butter until it begins to foam.
4. Add the minced garlic and sauté for 1–2 minutes until translucent and fragrant, but not brown.
5. Stir in the lemon zest and cook for 30 seconds to wake up those citrus oils.
6. Add the cooked pasta directly into the skillet.
7. Pour in the lemon juice and the reserved pasta water. Toss vigorously over medium low heat until the liquid is glossy and reduced.
8. Remove the pan from the heat entirely. Note: This is the most important step to avoid clumpy cheese.
9. Stir in the finely grated Parmesan and chopped parsley, tossing until the sauce is creamy and coats every strand.
10. Season with black pepper and serve immediately.