White Wine Garlic Butter Pasta

Ingredients

• ·12 oz spaghetti or linguine
• ·4 tbsp butter
• ·2 tbsp olive oil
• ·6 cloves garlic, minced
• ·¾ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• ·½ cup reserved pasta water
• ·½ cup grated parmesan, plus more for serving
• ·¼ cup fresh parsley, chopped
• ·1 tsp lemon zest
• ·1 tbsp lemon juice
• ·½ tsp salt, or to taste
• ·½ tsp black pepper
• ·¼ tsp red pepper flakes

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta until just under al dente, about 1 minute less than the package directions. Reserve ½ cup of pasta water before draining.

2. 2

   While the pasta cooks, melt the butter and olive oil together in a large pan over medium heat.

3. 3

   Add the minced garlic and red pepper flakes. Cook for 1–2 minutes, stirring constantly, until fragrant but not browned.

4. 4

   Pour in the white wine and let it simmer for 3–4 minutes to cook off the alcohol and reduce slightly.

5. 5

   Add the drained pasta and reserved pasta water to the pan. Toss well over medium-low heat until the sauce clings to the noodles.

6. 6

   Turn off the heat and stir in the parmesan, parsley, lemon zest, lemon juice, salt, and black pepper.

7. 7

   Serve immediately with extra parmesan on top.