This light, bright Angel Hair Pasta with Lemon and Garlic is a quick, elegant dish that comes together in just 20 minutes. Delicate angel hair pasta (a mix of spinach and semolina for color and texture) is tossed with a zesty lemon-garlic white wine sauce, fresh tomatoes, fragrant basil, and a sprinkle of Parmesan. It’s fresh, flavorful, and perfect for busy weeknights, spring/summer dinners, or when you want something simple yet sophisticated! 🍋🍝🌿

This vibrant pasta is bursting with citrusy brightness and garlic aroma—light yet satisfying:

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2–3 (as main) or 4 (as side)
Calories per serving: Approximately 350–400 kcal

Ingredients

• 1 teaspoon olive oil
• 2 garlic cloves, minced
• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• ¼ cup fresh lemon juice (about 1–2 lemons)
• 1 cup fresh tomatoes, chopped (Roma, cherry, or heirloom—seeded if very juicy)
• 4 oz (113 g) dried spinach angel hair pasta
• 4 oz (113 g) dried semolina angel hair pasta (or 8 oz total of one type)
• ¼ cup fresh basil, chopped (plus extra for garnish)
• 2 tablespoons freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Optional: zest of 1 lemon for extra brightness, red pepper flakes for a subtle kick

Instructions

1. Boil the Water: Bring a large pot of generously salted water to a rolling boil over high heat. Keep it at a boil while you prepare the sauce.
2. Start the Sauce: In a large sauté pan, heat the olive oil over medium heat. Add the minced garlic and cook gently for 30–60 seconds until fragrant and just starting to turn golden (don’t let it brown or burn).
3. Deglaze with Wine: Remove the pan from the heat (to avoid flare-ups) and carefully pour in the white wine. Return the pan to medium heat and simmer for 1–2 minutes, until the wine reduces by about half and the alcohol cooks off.
4. Add Lemon & Tomatoes: Stir in the fresh lemon juice and chopped tomatoes. Simmer gently for 1–2 minutes to let the flavors meld, then remove from heat and set aside.
5. Cook the Pasta: Add the angel hair pasta (both spinach and semolina varieties) to the boiling water. Cook according to package directions—usually 30 seconds to 1 minute for al dente (angel hair cooks very quickly!). Taste a strand to check doneness.
6. Drain & Combine: Drain the pasta immediately (reserve a small splash of pasta water if the sauce needs loosening). Transfer the hot pasta to a warmed serving bowl.
7. Finish the Dish: Add the chopped fresh basil, freshly grated Parmesan, and a generous grind of black pepper to the pasta. Pour the warm tomato-lemon-garlic sauce over the top. Toss everything together gently until well combined. If the sauce feels too thick, add a splash of reserved pasta water.
8. Serve Immediately: Plate right away while hot. Garnish with extra basil, a sprinkle of Parmesan, and optional lemon zest or red pepper flakes. Serve with extra lemon wedges on the side.

Tips for Success

• Don’t Overcook the Pasta: Angel hair turns mushy fast—taste early and drain as soon as it’s al dente.
• Fresh is Best: Use fresh lemon juice and basil for the brightest flavor; bottled lemon juice won’t compare.
• Make It a Meal: Add grilled shrimp, sautéed chicken, or white beans for protein. Pair with a crisp green salad or garlic bread.
• Wine Substitute: If avoiding alcohol, use low-sodium chicken or vegetable broth + a splash of white wine vinegar.
• Leftovers: Best enjoyed fresh, but reheat gently with a splash of water or broth to revive the sauce.

This lemon-garlic angel hair pasta is light, zesty, and incredibly satisfying—pure Mediterranean simplicity on your plate! Buon appetito! ✨🍋