Lemon spaghetti
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Spaghetti with lemon is one of the easiest Italian pasta dishes to make at home anytime. Its refreshing citrus flavor is especially delicious in the summer and pairs well with grilled fish. Simply boil the spaghetti and toss with a light sauce of extra-virgin olive oil, lemon juice, and grated Parmesan cheese, allowing the cheese to melt into the hot pasta and add a creamy texture. Serve as a side dish or vegetarian main course, garnished with lemon zest and chopped fresh basil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g spaghetti
- 2/3 cup olive oil
- 2/3 tbsp. grated parmesan
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1 tbsp lemon zest
- 1/3 cup chopped fresh basil leaves
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Cooking the dish according to the recipe:
- Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8 minutes. Meanwhile, in a large bowl, whisk together the olive oil, Parmesan cheese, and lemon juice.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the spaghetti with the lemon sauce and reserved cooking liquid, adding 1/4 cup at a time to moisten the pasta to your taste. Season with salt and pepper to taste. Sprinkle with lemon zest and finely chopped basil.
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