5.0 from 111 votes
Pasta al Limone recipe
This creamy lemon-filled Pasta al Limone recipe is a delicious easy-to-make pasta loaded with pecorino cheese and tossed with spaghetti.
Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 761 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 3 tablespoons olive oil
- 6 tablespoons unsalted butter
- zest of 4 lemons
- Juice of 4 lemons ; this should total close to a 1/4 cup
- 1 cup packed freshly grated Pecorino Romano cheese + more for garnish
- 1 pound dried spaghetti pasta
- coarse salt and pepper to taste
Instructions
- Add the oil and butter to a large saucepan and heat over low to medium heat for 1 to 2 minutes.
- Next, add in ½ of the lemon zest and cook for 2 to 3 minutes to help release some of the lemon flavor. This pasta has big bright, bold lemon flavors. If you want to tone it down, use the zest and the juice from 3 small to medium-sized lemons.
- Pour in ½ of the lemon juice and cook for 2 to 3 minutes to concentrate the flavors of the lemon even more.
- Set the pan aside.
- Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
- Next, drain the pasta and add it to the lemon butter saucepan.
- Immediately add ½ cup of the hot pasta water along with the remaining lemon juice, lemon zest (reserve a little bit for garnish), cheese, salt, and pepper.
- Toss the pasta repeatedly and vigorously to melt the cheese and emulsify it with hot water and pasta to make it creamy. The sauce should not break or be stringy. If you are nervous that the sauce will not come together, start by sprinkling in and tossing the pasta with half of the cheese. Once it’s mixed in, toss it with the remaining cheese.
- Add the pasta to a bowl and serve it with additional cheese and lemon zest.
Cup of Yum
Notes
- Make-Ahead: This is meant to be eaten as soon as it is finished being made.
- How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.
- How to Reheat: Add the desired amount of pasta to a medium-sized saucepot and add in 2 to 3 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
- Any pasta shape will work for this recipe.
- If you are using fresh homemade pasta, note the timing of assembling this recipe, as fresh pasta will only take 1 to 2 minutes to cook.
- Figure 2 tablespoons of lemon juice per person.
- Al dente means to the tooth. The pasta should be firm but not hard or chalky.
- Cooking time can be saved if you drop the pasta right after you saute the lemon zest in the butter and olive oil.
- Add 2 tablespoons of chopped fresh basil or mint for a little more flavor.
Nutrition Information
Calories
761kcal
(38%)
Carbohydrates
86g
(29%)
Protein
23g
(46%)
Fat
36g
(55%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
309mg
(13%)
Potassium
280mg
(8%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
629IU
(13%)
Calcium
295mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 761
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 86g | 29% |
| Protein | 23g | 46% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 309mg | 13% |
| Potassium | 280mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 629IU | 13% |
| Calcium | 295mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.