A classic Italian flavor that you may not often associate with Italian cooking is lemon. Lemon in cookies, in pastries, lemon cakes, lemon fish, if there is a place to use lemon, we Italians will use it. Oddly, I do not care for a lemon meringue pie. Perhaps I have just never had a really good one. I am picky about my meringues, and my pies.
Trying to keep things light and having a pantry that is full, but nothing defrosted from the freezer I remembered the spaghetti al limone (Spaghetti with Lemon Sauce) I had loved years ago. Most Italians that make this light and refreshing dish make the sauce in a bowl, using a no cook method. I personally prefer the stove top to cook the garlic and help thicken the sauce.
I hope you enjoy it! We did. Em and I couldn't get enough. Mr. W doesn't care for olive oil as much as Em and I do.
Spaghetti al Limone
1 pound spaghetti
1/2 cup + 1 tablespoon olive oil, divided
2 garlic cloves, ground on microplane or minced
2/3 cup fresh grated Parmesan
1/2 cup fresh lemon juice (2 large lemons juiced)
Fresh cracked black pepper
1 lemon zested (about 1 tablespoon)
2 tablespoons fresh parsley leaves, chopped
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally
In a medium pan add 1 tablespoon olive oil and 2 garlic cloves. Cook garlic until starting to brown. Add the remaining olive oil, lemon juice and parmesan to the pan. Whisk until combined and thickened.
Season with salt and pepper. Add lemon zest and parsley and combine.
Click here for a printable version of this recipe - The Slow Roasted Italian.com