Pan-Fried Lemon Garlic Pasta
Jump to RecipeThis pan-fried lemon garlic pasta won me over in the most delicious way possible – right in the comfort of my own home! My husband is absolutely smitten with this incredibly easy side dish, and I love how versatile it is, allowing me to switch things up whenever I need to.
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Ideal for busy weeknights, this pasta dish combines cooked pasta with aromatic garlic, onion, and chili flakes, then pan-fries them to perfection. Top with Parmesan cheese and a sprinkle of fresh parsley for a satisfying, stress-free meal.
Pasta Alternative
Since being diagnosed with Type 1 diabetes, I’ve been experimenting with new ingredients. Chickpea pasta has become a staple – high in protein and a seamless substitute for traditional pasta. I’m all about finding flavorful alternatives that make carb counting a breeze.
Best part? This recipe works equally well with regular pasta. But, I’m thrilled to say, my husband prefers the chickpea version – he raves about its rich flavor!
Ingredients
Pasta: both chickpea and regular pasta shine as filling side dishes. A light pan-frying adds a depth of toasted flavor.
Avocado oil: an oil thats neutral in flavor and most importantly with a high smoke point. Add richness and aids the pasta into developing its nutty flavor.
White onion: adds natural sweetness, unfolding its flavors during cooking. Paired with garlic and chili flakes, this trio creates an irresistible aroma.
Mixed vegetables: this dish lends itself to endless variations, but I’m a fan of adding thawed frozen mixed veggies for added convenience.
Lemon: adds aroma and brightness, balancing flavors with its moisture and subtle sweetness. For optimal flavor, combine lemon zest and juice.
Parsley: an herb with a gentle charm full of freshness, and grassy undertones. A light hand is all that’s needed to unlock its magic.
Parmesan cheese: brings the perfect balance of umami, infusing dishes with rich, savory depth. A natural flavor enhancer, it elevates overall taste without overpowering.
How To Make Pan-Fried Lemon Garlic Pasta
Cook the Pasta
Bring a large pot of salted water to a boil, then add pasta and bring to a simmer.
Cook pasta according to the package-recommended time until al dente, leaving a slight bite. Drain, then rinse pasta under cold running water to prevent overcooking.
Let pasta sit for a moment to drain off excess water.
Pan-Fried Pasta
Heat a large pan over medium-low heat. Add the oil, then sauté the onions until translucent. Next, add the garlic and chili flakes, stirring for 2 minutes.
Add pasta and mixed vegetables. Pan-fry for 3-5 minutes, stirring as needed, until pasta is tender but still firm.
If the pasta appears dry at any point, drizzle with additional oil to maintain moisture and flavor. Finish with salt, pepper, lemon zest, and juice; toss to combine.
Turn off heat. Top with Parmesan cheese and chopped parsley.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Pan-Fried Lemon Garlic Pasta.
It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.
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Pan-Fried Lemon Garlic Pasta Tips
- Al dente pasta: Cook pasta until it still has a bite, as it will continue to cook with the other ingredients.
- Chickpea pasta: When using chickpea pasta, stir gently with a spatula to prevent breakage due to its more fragile nature.
- Garlic to taste: Feel free to adjust the garlic amount to suit your preference.
- Spice level: Omit chili flakes for a non-spicy version or adjust to desired heat.
Serve This Side Dish With:
- Jalapeno Chicken
- Chicken in Salsa Verde
- Mixed Fajitas
- Chiles Rellenos
- Polo al Oregano
- Mexican Chopped Salad
Storing
Store leftovers in airtight containers and refrigerate for 3-5 days.
More Pasta Recipes
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Pan-Fried Lemon Garlic Pasta
6
servings5
minutes15
minutes20
minutesIdeal for busy weeknights, this pasta dish combines cooked pasta with aromatic garlic, onion, and chili flakes, then pan-fries them to perfection.
Ingredients
1 lb 1 rotini pasta
1/4 cup 1/4 avocado oil
1/2 large 1/2 white onion, diced
8 8 garlic cloves, minced
1/2 tsp 1/2 chili flakes
2 cups 2 mixed vegetables
1 1 lemon, zested and juiced
To taste To salt
To taste To black pepper, ground
1 TBSP 1 parsley, chopped
To taste To parmesan cheese, grated
Directions
- Cook the Pasta
- Bring a large pot of salted water to a boil, then add pasta and bring to a simmer.
- Cook pasta according to the package-recommended time until al dente, leaving a slight bite. Drain, then rinse pasta under cold running water to prevent overcooking.
- Let pasta sit for a moment to drain off excess water.
- Pan-Fried Pasta
- Heat a large pan over medium-low heat. Add the oil, then sauté the onions until translucent. Next, add the garlic and chili flakes, stirring for 2 minutes.
- Add pasta and mixed vegetables. Pan-fry for 3-5 minutes, stirring as needed, until pasta is tender but still firm.
- If the pasta appears dry at any point, drizzle with additional oil to maintain moisture and flavor. Finish with salt, pepper, lemon zest, and juice; toss to combine.
- Turn off heat. Top with Parmesan cheese and chopped parsley.
