Spaghetti With Garlic, White Wine, Lemon, and Thyme

• Vegetarian

• Produce

  • 5 sprigs A handful of fresh thyme, Leaves from
  • 5 cloves Garlic
  • 2 Lemons, large

• Pasta & Grains

  • 1/2 lb Spaghetti

• Baking & Spices

  • 1 Pepper
  • 1/4 tsp Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, salted
  • 1/3 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/3 cup White wine

Found on popsugar.com

Description

Directions

• Bring a pot of water to a boil, add a generous pinch of salt, and cook spaghetti 1 minute less than the package directions instruct. Before draining the pasta, reserve about a cup of the water for later use. Meanwhile, mince the garlic and zest the lemons using a microplane (or without, if you dont have one). Cut the lemons in half and add the juice to a small container so its ready to go. Heat olive oil in a medium skillet over medium heat until heated through, about 5 minutes. Add the garlic and cook, stirring, until fragrant but not browned, about a minute. Add the red pepper flakes and stir for a few more seconds. Add lemon juice and white wine, increase the heat to medium-high, and simmer until the liquid is reduced by half, about 5 minutes. Season with a pinch of salt and pepper. Add 2 tablespoons of the pasta water, add the butter, and turn off the heat once its melted. Add the pasta back into the pan, followed by the lemon zest and parmesan cheese, tossing to coat all the spaghetti with the sauce. Add more pasta water as needed, 1 tablespoon at a time. Taste and add more salt and pepper if needed. Serve topped with additional parmesan cheese, thyme, and red pepper flakes, if desired.