Step into the world of lemon garlic pasta, where simplicity meets sensational flavor.
This recipe skips the butter and cream, making it a healthier choice that doesn't cut corners on taste.
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Imagine a plate of perfectly cooked pasta topped with juicy pieces of canned salmon or tuna, each mouthful packed with protein.
The refreshing tang of freshly squeezed lemon juice and the crispness of chopped green onions complete the experience, creating a delicious and comforting dish.
This lemon garlic pasta is perfect for any occasion. Serve it as a quick and satisfying weeknight dinner, impressing your family with its gourmet taste despite its simplicity.
Alternatively, whip it up for a casual gathering with friends, where its bright flavors will surely be a hit.
Whether enjoyed hot or cold, this pasta dish shines as a versatile option for lunch, dinner, or even as a light and refreshing summer meal.
With its combination of citrusy tang, savory garlic, and umami-rich Parmesan cheese, this dish promises to tantalize your taste buds and leave you craving more.
Why You'll Love This Recipe
- Enjoy a delicious dish with minimal effort.
- Skip heavy cream and butter without sacrificing taste.
- Your choice of canned salmon or canned tuna.
- This lemon garlic pasta recipe is budget friendly.
- Use pantry staples to make this delicious pasta recipe.
- Perfect for any occasion, from weeknight dinners to gatherings with friends.
Cost To Make
Estimated cost = $4.45, or $1.11 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Dried Pasta: You can use any kind of dried pasta you like. Such as penne, spirals, linguie, or fettuccine. Cook your pasta according to your packet instructions.
- Neutral Flavored Oil: Such as vegetable oil.
- Brown Onion: Finely chopped.
- Garlic: Minced.
- Canned Salmon or Tuna: Drained.
- Salt and Pepper
- White Wine: Optional.
- Stock of Choice: Such as chicken stock, vegetable stock, or water.
- Milk: Room temperature.
- Lemon: You will need to use the lemon juice and lemon zest.
- Green Onion (Spring Onion): Finely chopped.
- Parmesan Cheese: Grated, to serve.
Instructions
This recipe for lemon garlic pasta serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: Cook your pasta according to packet instructions. Once cooked, drain and set aside.
Step Two: While the pasta is cooking, heat oil in a medium sized saucepan. Once hot, att the finely chopped brown onion, and cook until the onions are soft and lightly browned.
Step Three: Add the minced garlic and saute for 1 – 2 minutes, be careful not to burn your garlic.
Step Four: Add the drained canned salmon (or tuna) and fry for 1 – 2 minutes. Season lightly with salt and pepper.
Step Five: Add the white wine and mix through the ingredients until most of the wine has evaporated.
Step Six: Add the stock and bring to a gentle simmer. Reduce heat to low.
Step Seven: Mix through the milk, lemon juice, lemon zest, and finely chopped green onions. Season with salt and pepper to taste.
Step Eight: Mix through the cooked and drained pasta. Serve. Garnish with grated Parmesan cheese, if desired.
Tips for Success
- Taste and adjust the seasoning of the dish as needed, adding more lemon juice, garlic, or Parmesan cheese to suit your preferences for a perfectly balanced flavor profile.
Substitutions / Variations
- Enhance the dish with fresh herbs like basil, parsley, or dill for added freshness and aroma.
- Incorporate sautéed vegetables such as cherry tomatoes, spinach, or zucchini for extra color, nutrients, and texture.
- Add a pinch of red pepper flakes or chopped chili peppers to infuse the dish with a hint of heat and complexity.
Serving Suggestions
Serve as a satisfying main dish for a quick and easy weeknight dinner, paired with a side salad or crusty bread.
Pack leftovers into a lunchbox for a flavorful and filling midday meal at work or school.
Present as a vibrant side dish at gatherings or potlucks, offering guests a refreshing alternative to heavier fare.
Enjoy outdoors on a sunny day, paired with a glass of crisp white wine or lemonade for a delightful picnic or patio meal.
Storage
This recipe for lemon garlic pasta can be stored in the fridge for up to 2 to 3 days. To reheat, you could reheat in the microwave or on the stovetop.
You may find that the pasta has absorbed some of the sauce. Add some stock, water or milk, and season with some salt when you reheat.
FAQ
Lemon garlic sauce typically consists of olive oil, minced garlic, freshly squeezed lemon juice, salt, and pepper.
Yes, you can add raw garlic to pasta. It's commonly sautéed in oil until golden brown to release its flavor.
Alternatively, finely minced or grated raw garlic can be stirred into the pasta for a sharper, fresher taste.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Lemon Garlic Pasta
Ingredients
- 320 grams (11.30 ounces) dried pasta, such as penne, spirals, linguine
- 2 tablespoons neutral flavored oil such as vegetable oil
- 1 small 120 grams, 4.23 ounces Brown Onion, finely chopped
- 1 ½ teaspoons (2-3 cloves) garlic, minced
- 335 grams (11.82 ounces) Canned Salmon or Tuna, drained
- Salt and Pepper to taste
- ¼ cup (62 ml/grams, 2.21 ounces) white wine, optional
- ½ cup (125 ml/grams, 4.41 ounces) stock of choice, such as chicken stock, vegetable stock, or water
- ¾ cup (188 ml/grams, 6.63 ounces) milk room temperature
- 1 tablespoon lemon juice or to taste
- ½ teaspoon lemon zest
- 40 grams (1.40 ounces) Green Onions (Spring Onions), finely chopped
- Parmesan cheese grated, to serve
Instructions
- Cook your pasta according to packet instructions. Once cooked, drain and set aside.
- While the pasta is cooking, heat oil in a medium sized saucepan. Once hot, add the finely chopped brown onion, and cook until the onions are soft and lightly browned.
- Add the minced garlic and saute for 1 – 2 minutes, be careful not to burn your garlic.
- Add the drained canned salmon (or tuna) and fry for 1 – 2 minutes. Season lightly with salt and pepper.
- Add the white wine (if using) and mix through the ingredients until most of the wine has evaporated.
- Add the stock and bring to a gentle simmer. Reduce heat to low.
- Mix through the milk, lemon juice, lemon zest, and finely chopped green onions. Season with salt and pepper to taste.
- Mix through the cooked and drained pasta. Serve. Garnish with grated Parmesan cheese, if desired.
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