Sauceless Pasta with Garlic and Lemon Zest

Use extra virgin olive oil and combine it with garlic, lemon juice and zest, and season well, then add your choice of roasted veggies for flavor.

Season the dish with salt, coarse ground black pepper, basil, oregano, parsley, nutritional yeast, and red pepper flakes.

Cook pasta al dente, which means boiling it until firm or slightly undercooked, as it will cook more when heated later.

Salt the pasta water heavily, like the sea, and do not drain the pasta; instead, remove noodles directly and mix with other ingredients to retain starch.

Reserve about 1/4 cup or more of pasta water and drizzle it over the dish for a finishing touch to enhance flavor absorption.

Crush a few garlic cloves and heat them in low heat with 1/3 to 1/2 cup of extra virgin olive oil until fragrant, avoiding burning to prevent bitterness.