نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Spaghetti with lemon and parsley alfredo sauce

Italian 5 Mins Prep · 10 Mins Cook

Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions until al dente.
Finely chop a handful parsley. Zest and juice 1 lemon.
Heat the cheese alfredo sauce in a saucepan. Add the parsley, lemon zest and juice to the sauce. Season generously with black pepper. Add the cream and 4 tablespoons of the pasta water to the sauce and mix well. The alfredo sauce should be quite liquid in consistency.
Drain the pasta (don’t rinse) and add to the sauce. Toss through to coat.
Grate the Parmigiano Reggiano. Zest the lemon. Finely chop the parsley.
Sprinkle the cheese and lemon zest over the spaghetti. Finish with finely chopped parsley and serve immediately.