- 1/2 pound pasta of your choice
- 2 lemons, zested and juiced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves minced garlic
- 1/2 teaspoon red pepper flakes
- 1/3 cup white wine
- 2 more tablespoons butter
- 1 tablespoon thyme
- 1/2 tablespoon oregano
- 1/2 cup grated Parmesan
Cook pasta in salted water until al denote. Reserve 1 cup of the water before draining.
Heat olive oil and butter in large skillet on medium heat. Add garlic and cook just until golden.
Add red pepper flakes, lemon juice, and white wine. Increase to medium-high and reduce liquid by half.
Add 2 tablespoons of pasta water, butter, thyme, and oregano. Stir until butter Is melted.
Add cooked pasta, Parmesan, and lemon zest. Toss until coated. If too thick, add more of your reserved pasta water. Salt and pepper to taste.
Serve with additional Parmesan.