Spaghetti al Limone
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Spaghetti al Limone is an easy Italian pasta dish that has the perfect amount of lemony goodness, cheese and in just 20 minutes!
A classic Italian flavor that you may not often associate with Italian cooking is lemon. Lemon 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.
Table of Contents
Spaghetti al Limone
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.
Enjoy!
With love, from our simple kitchen to yours.
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Spaghetti al Limone
Equipment
Ingredients
- 1 pound spaghetti
- 1/2 cup olive oil, + 1 tablespoon, 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
- Salt
- black pepper, Fresh cracked
- 1 tablespoon lemon zested
- 2 tablespoons fresh parsley leaves, chopped
Instructions
- 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.
- Drain the pasta, reserving 1 cup of the pasta water. Add 1 cup of the pasta water to the pan with the olive oil and lemon. Whisk until thickened. Add the sauce to the pasta and toss well to combine.
- Season with salt and pepper. Add lemon zest and parsley and combine.
- Serve immediately.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2011.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I love spaghetti since I was a child. My mom always cooks me, my brothers and my sister whenever it's our birthday or other special occasions that needs celebrating. Thanks for sharing this recipe. Now I can cook for my mom.
I grew up eating this pasta – I LOVE it!
Just made this for dinner with perch and veggies. Amazing!!
I'll be making this tonight, with shrimp! 🙂 yummy!!
I keep using this recipe and my family all love it! It is such a refreshing and tasty sauce, I would have never thought it was this simple. Delicious!