Lemon Water Spaghetti (A unique pasta al limone recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
13 mins
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Total Time
23 mins
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Servings
2
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Calories
900 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Water Spaghetti (A unique pasta al limone recipe)
Description
Lemon Water Spaghetti begins by soaking lemon peels from three washed lemons in hot water overnight to create a lemon-infused cooking liquid. The strained lemon water is gently boiled, then used as the cooking medium for spaghetti, which is simmered slowly with added olive oil and salt while gradually adding more lemon water to keep it moist. This method cooks the pasta al dente while absorbing the lemon essence.
After cooking, the pasta is combined off heat with grated provolone or Parmigiano Reggiano, fresh chopped basil, olive oil, lemon zest, salt, and black pepper. The dish is served immediately, garnished with additional basil and black pepper for freshness and mild spice.
An optional garnish involves drying lemon leaves in a microwave, grinding them into powder, and sprinkling over the finished dish to enhance lemon aroma. The recipe highlights a gentle, fresh flavor profile distinct from richer pasta sauces, suitable for a spring or summer meal.
Ingredients
- 8 ¾ oz spaghetti or linguine
- 3 lemon preferable organic and unwaxed, plus one small flat teaspoon lemon zest
- 3 ½ oz provolone cheese or other types of provolone dolce or Parmigiano Reggiano, del Monaco variety
- 1 handful basil fresh leaves
- 2 ¼ cups water
- 3-4 tablespoon extra virgin olive oil
- salt to taste
- black pepper to taste
- lemon leaves optional
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
- Dry fresh lemon leaves in the microwave for about 2 minutes until crisp, then grind and sift to a powder for a fragrant garnish.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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