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Lemon Garganelli

Lemon Garganelli


  • 10 oz. garganelli, or the pasta of your choice
  • zest and juice of one medium sized lemon
  • 3 tablespoons of your favorite, high-quality olive oil
  • 1/4 cup grated Parmigiano-Reggiano + more for shaving (a long vegetable peeler works great for this)
  • chiffonade of a few mint leaves (a pungent variety, or substitute basil)
  • 2 tablespoons capers, drained
  • sea salt and freshly ground black pepper


  • Cook the pasta according to package directions, be careful to not overcook.
  • Whisk the lemon juice and olive oil together in a bowl, add grated parmesan, capers, lemon zest, and salt and pepper to taste.
  • Drain the pasta, reserving a couple tablespoons of the pasta water and return to the warm pot. Toss in the water and lemon/oil mixture.
  • Top each serving with a few shavings of Parmigiano and a pinch of mint.

many thanks to  Almost a Chef

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