Squid Ink Pasta
Squid ink pasta, with a light and flavorful lemon garlic butter sauce, is ready in only 20 minutes.
Servings 4 bowls
Calories 617kcal
Cost $12
Ingredients
- 12 oz Squid Ink Pasta
- 3 Tbsp Olive Oil
- 2 Tbsp Butter
- ½ Tbsp Garlic Cloves, Minced
- ¼ tsp Red Pepper Flakes *Note 1
- ¾ cup Dry White Wine or Chicken Broth
- ¼ tsp Sea Salt + More To Taste
- 1 Lemon, Juiced and Zested *Note 2
- 2 oz Parmesan Cheese, Freshly Grated
OPTIONAL TOPPINGS
- Chopped Fresh Parsley
- Black Pepper, To Taste
Instructions
- Bring a large pot of water and 1 tbsp of kosher salt to a boil. Cook the noodles according to the "al dente" directions on the back of the box. Reserve 1 cup of pasta water before draining. Set aside.
- Heat a large skillet over medium high heat. Add the olive oil and butter and let melt. Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant. Add the wine (or broth) and salt and cook until the broth is reduced by half.
- Add the cooked pasta, lemon juice, lemon zest and toss to evenly coat. Add the reserved pasta sauce, 1 tablespoon at a time, if needed.
- Taste and add extra salt, to taste. Top with black pepper, grated parmesan cheese and parsley. Serve immediately.
Notes
Note 1 - Omit if spicy isn't your thing.
Note 2 - You'll need about 6 Tbsp total of fresh lemon juice. We highly recommend not using bottled lemon juice. It will affect the fresh flavor.
Nutrition
Calories: 617kcal | Carbohydrates: 68g | Protein: 16g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 456mg | Potassium: 158mg | Fiber: 3g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 3mg
