Lemon Angel Hair Pasta
Lemon angel hair pasta made with garlic, butter, and greens in a light, silky sauce. This easy 20-minute lemon garlic pasta is fresh, simple, and perfect for any night.
Ingredients
- 8 oz Angel Hair Pasta, 1/2 a box
- 4 tbsp Butter, divided, I used Earth Balance vegan butter
- 2 tbsp Olive Oil
- 4-5 cloves Garlic, minced
- 10 Large Swiss Chard Leaves, feel free to sub for dino kale or spinach
- 2 Lemons, zest and juice from
- ½ cup Pasta Water
- ½ cup Parmesan Cheese, I used vegan parm from Follow Your Heart
- Salt and Pepper, to taste
Instructions
Prep the chard (or kale)
- Discard stems. Slice the leaves into ribbons.
Cook Pasta
- Bring a large pot of well-salted water to a boil. Cook angel hair until just al dente, 2 minutes max. Reserve 1 cup pasta water, then drain.
Start the Sauce
- In a large skillet over medium-low heat, melt 2 tbsp of the butter with the 2 tbsp olive oil. Add garlic and cook 1–2 minutes until fragrant.
Build the Lemon Base
- Add lemon zest and ¼ cup pasta water. Let it gently bubble for about 1 minute.
Toss Pasta
- Add the drained pasta and Swiss chard (or kale) leaves. Toss continuously so the leaves just wilt. No more than a minute.
Finish the Sauce
- Add lemon juice, the remaining 2 tbsp butter, and 1/2 of the parm. Toss, adding more pasta water as needed until the sauce becomes glossy and lightly coats the pasta.
Serve
- Taste and serve with any extra salt, pepper, lemon, and parm.