Lemon Spaghetti

Name: Lemon Spaghetti
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 serving
Ingredients: 12 ounces Spaghetti; 2 large lemons; 1/2 cup extra virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup grated Parmesan cheese; 2 Tablespoons chopped fresh basil; 2 Tablespoon chopped fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
6
Calories
416 kcal
Course
Main Course
Cuisine
Italian

Lemon Spaghetti

Uma Boyd

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Lemon Spaghetti is a quick and easy meal idea. Spaghetti is tossed with lemon, parmesan and simple seasoning in about 15 minutes to serve on a busy weeknight.

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Ingredients

Servings

12 ounces Spaghetti
2 large lemons zested and juiced
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 Tablespoons chopped fresh basil
2 Tablespoon chopped fresh parsley

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Instructions

In a large stockpot, bring 8 cups of water to a boil; salt generously. Add the spaghetti and cook according to package instructions until al dente.
While the spaghetti is cooking, prepare the sauce. In a bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper.
Drain the spaghetti, reserving about 1 cup of the cooking water.
Place the drained spaghetti back into the pot or into a large mixing bowl. Pour the lemon sauce over the spaghetti.
Add the grated Parmesan cheese to the spaghetti and toss to combine, making sure the spaghetti is well coated with the sauce.
If the mixture is too dry, add some of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
Stir in the chopped basil and parsley.
Garnish the lemon spaghetti with additional Parmesan cheese and fresh herbs, if desired, and serve immediately. Enjoy!

Notes

Salted Water: Make sure the pasta water is well salted; it should be very salty. This helps flavor the pasta itself.
Ensure pasta is cooked to al dente for the best texture. Overcooked pasta can become mushy.
After draining, do not rinse the pasta. The starch that clings to the cooked pasta helps the sauce adhere better.
Sauce Consistency: The sauce should coat the spaghetti evenly. If it's too thick, you can thin it out with reserved pasta cooking water.
Refrigerate any leftovers in an airtight container for up to 5-6 days.

Nutrition Information

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Calories 416kcal (21%) Carbohydrates 47g (16%) Protein 10g (20%) Fat 21g (32%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Cholesterol 7mg (2%) Sodium 345mg (14%) Potassium 200mg (6%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 193IU (4%) Vitamin C 21mg (23%) Calcium 97mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 416 kcal

% Daily Value*

Calories	416kcal	21%
Carbohydrates	47g	16%
Protein	10g	20%
Fat	21g	32%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	14g	70%
Cholesterol	7mg	2%
Sodium	345mg	14%
Potassium	200mg	4%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	193IU	4%
Vitamin C	21mg	23%
Calcium	97mg	10%
Iron	1mg	6%