Tagliatelle with Lemon
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
465 kcal
-
Course
Main Course
-
Cuisine
Italian
Tagliatelle with Lemon
Report
Simple to prepare, this light vegetarian pasta with refreshing lemon and a bit of spice from the chiles, makes a perfect meal at any time. Delicious served with a mixed salad on the side.
Share:
Ingredients
- 11 ounces tagliatelle or fettuccine or other flat noodle
- 1 teaspoon salt sea salt
- 3 tablespoons extra virgin olive oil
- 1 to 2 garlic finely chopped, cloves
- 1/4 red chile pepper such as cayenne, Fresno, serrano, or red jalepeño, finely chopped, or substitute 1/4 teaspoon red pepper flakes, or more if desired
- 2 tablespoons (1 oz) butter unsalted
- lemon about 4 tablespoons (60 ml, juice of 1 large
- 3 tablespoons Parmesan Cheese plus extra for sprinkling, grated
- flat-leaf parsley finely chopped, handful, fresh
- lemon preferably organic (about 2 teaspoons, zest of 1
Instructions
- In a large saucepan over medium-high heat, bring salted water to a boil. Add the 11 ounces tagliatelle and cook according to package directions until almost al dente.
- Meanwhile, in a large skillet over medium heat, warm the 3 tablespoons extra virgin olive oil. Add the 1 to 2 garlic cloves and 1/4 red chile pepper, and sweat until softened and garlic begins to lightly brown, about 1 minute.
- Using a ladle, add about 3/4 cup (180 ml) of the pasta water and the 2 tablespoons (1 oz) unsalted butter, and allow to melt. Add the juice of 1 large lemon* and stir to combine.
- Drain the pasta in a colander. Using tongs, add the pasta to the skillet and mix well to combine with the sauce. Stir in the 3 tablespoons grated Parmesan cheese and a handful of fresh flat-leaf parsley, and stir continuously until creamy.
- Sprinkle with the zest of 1 lemon and extra Parmesan, if desired. Serve immediately.
Notes
- We know, you just grab the closest yellow oval and start squeezing. Us too. This recipe, however, would benefit from Amalfi lemons. That is, if you can get your hands on them. They have thick and wrinkled skin with an intense perfume, and sweet, juicy flesh. The Amalfi lemon is an essential ingredient in the gastronomy of the coast of Italy: the juice, the flesh, the peel, and even the leaves are used in the cuisine.
- Meyer lemons are an excellent substitute because of their sweetness. There's a pretty serious size difference between Amalfi and Meyer lemons though, so be prepared to do a lot of squeezing if you go with Meyers.
- The one thing we do suggest, no matter which type you pick, is that you use something unwaxed and organic in any recipe calling for lemon zest.
Nutrition Information
Show Details
Serving
1serving
Calories
465kcal
(23%)
Carbohydrates
56g
(19%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
85mg
(28%)
Sodium
657mg
(27%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 465kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 657mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
