Quick Lemon Garlic Angel Hair Pasta

1.Bring a large pot of water to a rolling boil. Add 1 tablespoon of Kosher salt. Add the pasta and cook according to package directions until al dente (usually 3-5 minutes for angel hair).

2.While the pasta cooks, prepare the sauce: In a large skillet or pan, melt the butter with the olive oil over medium-low heat.

3.Add the minced garlic to the skillet and sauté gently for 1 to 2 minutes until fragrant. Do not allow the garlic to brown or burn, as it will become bitter.

4.Just before draining the pasta, reserve at least 1/2 cup of the starchy cooking water. Drain the pasta immediately.

5.Remove the skillet from the heat. Immediately pour in the fresh lemon juice and add the lemon zest, black pepper, and 1/2 teaspoon of salt to the garlic-butter mixture.

6.Add about 1/4 cup of the reserved pasta water to the sauce and whisk vigorously until a light, emulsified sauce forms. If the sauce seems too thick, add another tablespoon of pasta water.

7.Add the drained pasta directly into the skillet with the sauce. Toss continuously for about 1 minute until every strand is evenly coated.

8.Stir in the finely chopped fresh parsley. Taste and adjust salt or pepper as needed.

9.Serve immediately, garnished with an extra sprinkle of fresh parsley and grated Parmesan cheese, if desired.