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Gluten-Free Lemon Garlic Pasta

Gluten-Free Lemon Garlic Pasta is a savory blend of fresh garlic and lemon juice, paired with gluten-free spaghetti, sea salt, and olive oil. Top with parsley or chopped cashew for extra flavor! This whole recipe is ready to go in about 20 minutes! {GF + VG}

Ingredients

Scale
  • 1 box gluten-free spaghetti
  • 1/2 plus 2 tablespoons olive oil, divided
  • 1/4 teaspoon sea salt, divided 
  • 8 cloves garlic, thinly sliced
  • Juice of 1/2 a lemon (or about 1 tablespoon lemon juice)
  • 1/2 teaspoon dried parsley flakes, optional
  • Handful of chopped cashews, optional

Instructions

  1. In a small skillet, combine 1/2 cup olive oil, 1/8 teaspoon sea salt, and sliced garlic cloves. Cook on a LOW to MEDIUM heat until the garlic has turned an amber color but is not burned. Remove from heat.
  2. In a large pot or rondeau pan, cook gluten-free pasta according to package instructions. I like to add 1/8 teaspoon and 1-2 tablespoons olive oil for extra flavor. While the pasta cooks, use a fork to separate individual pieces that stick together. While the pasta cooks, the water will turn starchy and thicken. As it does, reserve up to one cup of starchy water for the pasta and set it aside.
  3. When the pasta is cooked, drain the water and rinse the pasta in warm or hot water. Return pasta to the pan or a serving bowl. Add the garlic and olive oil mixture and stir until the pasta is evenly coated. Then add the starchy water, 1-2 tablespoons at a time until the desired consistency is reached. Squeeze the juice of 1/2 a lemon over the top and sprinkle with parsley flakes and chopped cashews, if desired.
  4. Refrigerate leftovers and consume within 24 hours.

    Notes

    • Bring water to a boil before adding the pasta.
    • If the spaghetti sticks together while cooking, separate with a fork.
    • Keep a close eye on the pasta while it cooks. It will go from al dente to mush in what feels like a matter of seconds. 🙂