Lemon Tagliatelle | Refreshing Italian Pasta in 20 Minutes

Cook the pasta in lightly salted water according to package instructions until 'al dente'. After cooking, set aside a little of the cooking water.

Heat the olive oil in a pan over medium heat. Add the finely chopped garlic and chili, then sauté briefly until fragrant, but be careful not to brown it.

Finely grate the lemon zest and squeeze out the juice. Pour the lemon juice into the pan and add about 3 tablespoons of the pasta cooking water. Then toss in the cooked pasta and grated lemon zest.