Lemon Water Spaghetti (A unique pasta al limone recipe)

Name: Lemon Water Spaghetti (A unique pasta al limone recipe)
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 2 serving
Ingredients: 8 ¾ oz Spaghetti; 3 lemons (plus one small flat teaspoon lemon zest); 3 ½ oz provolone del Monaco; 1 handful fresh basil leaves; 2 ¼ cups water; 3-4 tablespoon extra virgin olive oil; salt; black pepper; lemon leaves

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5.0

132 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
23 mins
Servings
2
Calories
900 kcal
Course
Main Course
Cuisine
Italian

Lemon Water Spaghetti (A unique pasta al limone recipe)

Daisy Meyer

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This divine lemon water spaghetti is based on a recipe by Neapolitan Michelin star chef Peppe Guida. It uses a unique approach to cook the pasta, helping make a silky lemon pasta sauce using very simple ingredients. It's very refreshing and the perfect summer dish.

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Ingredients

Servings

8 ¾ oz Spaghetti or linguine
3 lemons (plus one small flat teaspoon lemon zest) preferable organic and unwaxed
3 ½ oz provolone del Monaco or other types of provolone dolce or Parmigiano Reggiano
1 handful fresh basil leaves
2 ¼ cups water
3-4 tablespoon extra virgin olive oil
salt to taste
black pepper to taste
lemon leaves optional

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Instructions

Wash 3 lemons, cut them into quarters, and remove the pulp. Place the lemon peels in a bowl with 500ml (about 1 pint) of hot water heated to about 75/80°C. Cover and leave to infuse overnight.
Strain the lemon-infused water into a small pot and bring to a boil.
In a deep sauté pan over medium heat, add a large ladleful of lemon-infused water, 1-2 tablespoons of olive oil, and a pinch of salt. Bring to a boil.
Add the spaghetti to the pan, stirring continuously. Gradually add more lemon-infused water as needed to cook the pasta and prevent it from drying out. Keep the heat at medium and stir frequently to ensure even cooking until the pasta is al dente.
Once the pasta is cooked, remove from heat. Stir in a teaspoon of lemon zest from another lemon), grated cheese, and 1-2 tablespoons of olive oil.
Add the chopped basil and stir again.
Serve immediately with a little more basil, ground black pepper and grated provolone or Parmigiano Reggiano.

Notes

If you want to use lemon leaves. Wash and dry the lemon leaves. Cook in the microwave at maximum temperature until they are dry. (about 2 minutes). Blend and sieve through a tight sieve. Put aside. Sprinkle your ready dish with the dried lemon leaves before serving.

Nutrition Information

Show Details

Calories 900kcal (45%) Carbohydrates 113g (38%) Protein 36g (72%) Fat 36g (55%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 19g Cholesterol 34mg (11%) Sodium 1063mg (44%) Potassium 589mg (17%) Fiber 9g (36%) Sugar 8g (16%) Vitamin A 485IU (10%) Vitamin C 100mg (111%) Calcium 819mg (82%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 900 kcal

% Daily Value*

Calories	900kcal	45%
Carbohydrates	113g	38%
Protein	36g	72%
Fat	36g	55%
Saturated Fat	12g	60%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	19g	95%
Cholesterol	34mg	11%
Sodium	1063mg	44%
Potassium	589mg	13%
Fiber	9g	36%
Sugar	8g	16%
Vitamin A	485IU	10%
Vitamin C	100mg	111%
Calcium	819mg	82%
Iron	3mg	17%