Pan-Fried Lemon Garlic Pasta
Ideal 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 rotini pasta
- 1/4 cup avocado oil
- 1/2 large white onion, diced
- 8 garlic cloves, minced
- 1/2 tsp chili flakes
- 2 cups mixed vegetables
- 1 lemon, zested and juiced
- To taste salt
- To taste black pepper, ground
- 1 tbsp parsley, chopped
- To taste parmesan cheese, grated
Instructions
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.