Cilantro Lime Pasta
This vibrant Cilantro Lime Pasta is bursting with flavor! Combining fresh cilantro, zesty lime, aromatic garlic and cumin in a quick dish perfect for summer.
EQUIPMENT
- skillet - large, 12 inch
- citrus juicer - hand held
- kitchen tongs - stainless steel with silicone
- large pot - with straining cover
INGREDIENTS
- 8 ounces spaghetti - cooked to box instructions with ½ cup pasta water set aside
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic - grated or finely minced
- ½ small lime - zested and juiced
- ½ teaspoon salt - plus more for salting pasta water
- ⅛ teaspoon cumin
- ¼ cup parmesan cheese - freshly grated
- ¼ cup cilantro - fresh, chopped
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Add and cook the spaghetti according to package instructions (typically 9 to 10 minutes). Reserve ½ cup of pasta water before draining the spaghetti, do not rinse.
- In a large skillet, over medium heat, heat the extra virgin olive oil. Add the minced garlic, stir and cook until fragrant (about 30 seconds to 1 minute).
- Slowly add the half cup of pasta water and simmer until it has reduced by 1/3 (about 3 to 5 minutes).
- Lower heat to low, add the cooked pasta, lime juice, salt, cumin. Lightly toss together until the sauce coats the pasta.
- Remove skillet from heat, toss in the fresh cilantro and top with lime zest, and parmesan cheese. Serve immediately.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container for up to 4 days.
- Making ahead or freezing is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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