Pasta With Celery
Perfect summer pasta dish with loads of fresh celery, lemon, parsley and garlic flavor.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4
- 1 pound spaghetti
- 4 cups celery sliced into 1/4" matchsticks
- 4 cloves garlic sliced
- 1 large lemon zested
- 3 tablespoons lemon juice fresh squeezed
- 1/4 cup parsley minced
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon crushed red pepper flakes optional, to taste
- 1/4 cup olive oil
- 1/4 cup extra virgin olive oil
Julienne 4 cups worth of celery into 3" long matchsticks.
Meanwhile, cook spaghetti to al dente in salted (2 Tbsp kosher salt per gallon) water.
Saute garlic in a 1/4 cup of olive oil in large pan over medium-low heat for 2-3 minutes. After garlic is lightly golden add the celery and cook for 3 minutes more. Add 1 tsp kosher salt and 1/2 tsp crushed red pepper to season the celery.
Add 1 cup of pasta water and the lemon juice to the pan and cook for 1 minute more.
Add in the spaghetti and mix to thoroughly coat with the sauce. Cook for 1 minute, then remove pan from heat. Taste test and adjust salt and red pepper if necessary. Add the zest and fresh parsely. Also, drizzle a 1/4 cup of extra virgin olive oil onto the spaghetti. Mix one more time and serve with more crushed red pepper flakes, extra virgin olive, lemon wedges and cheese. Enjoy!
- If the pasta dries out before serving, just add a few ounces of the reserved pasta water to loosen it right up.
- Only 1 tsp of kosher salt was used, adjust according to taste.
- Crushed red pepper is optional.
- Serve with extra red pepper flakes, extra virgin olive oil, Parmigiano Reggiano cheese, and lemon wedges on the side.
Calories: 568kcal | Carbohydrates: 67.3g | Protein: 13.9g | Fat: 28.1g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 694mg | Potassium: 514mg | Fiber: 1.8g | Sugar: 2.8g | Calcium: 50mg | Iron: 4.3mg