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1. Zest both lemons finely, then juice them and set the zest and juice aside separately. Thinly slice the garlic and scallion whites, dice the tomatoes, and finely grate the Parmesan.
4 clove Garlic,
4 piece Scallions (white parts only), thinly sliced,
3 piece Ripe tomatoes, diced,
1 cup Parmesan, finely grated,
2 piece Lemon
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2. Heat the olive oil in a wide, deep skillet or Dutch oven over medium heat. Add the garlic, scallions, and red pepper flakes and cook, stirring, for 1 to 2 minutes until fragrant but not browned.
2 tbsp Olive oil,
4 clove Garlic,
4 piece Scallions (white parts only), thinly sliced,
0.2 tsp Red pepper flakes
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3. Add the tomatoes with the fine salt and cook for 3 to 4 minutes, stirring, until they begin to soften and release their juices.
3 piece Ripe tomatoes, diced,
0.5 tsp Fine salt
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4. Pour in the chicken broth and bring to a boil over high heat. Add the pasta, snapping long strands if needed to fit, and cook at a steady boil, stirring often, for 9 to 11 minutes until the pasta is al dente and the broth has reduced to a starchy, glossy sauce. If it looks dry before the pasta is tender, add a splash of water.
300 g Dried spaghetti or linguine,
3.5 cup Low-sodium chicken broth
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5. Remove the pan from the heat and let it settle for 30 seconds. Add the butter, Parmesan, lemon zest, and half of the lemon juice, then toss vigorously for 1 minute until the sauce turns silky and clings to the pasta.
1 cup Parmesan, finely grated,
2 piece Lemon,
1 tbsp Unsalted butter
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6. Taste and add the remaining lemon juice and black pepper as needed, adding a splash of hot water if the sauce is too thick. Serve immediately in warm bowls.
2 piece Lemon,
0.5 tsp Black pepper
