Spaghetti al limone is a bright, zesty pasta dish that perfectly complements an Easter feast but also makes a quick weeknight dinner
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 576 |
| Fat | 19g |
| Saturates | 4g |
| Protein | 18g |
| Carbs | 83g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions. Reserve 250ml of pasta water before draining the spaghetti.
Finely slice the garlic. Zest and juice the lemon.
Heat the olive oil in a large pan over a medium heat. Add the garlic and sauté until fragrant and golden, approx. 2-3 minutes (be careful not to burn it). Lower the heat and stir in the lemon zest. Add the drained spaghetti to the pan and toss to coat it with garlic-infused oil. If the mixture seems dry, add a splash of the reserved pasta water. Stir in the lemon juice tossing until the pasta is glossy.
Remove from the heat and sprinkle the cheese over the pasta, tossing quickly to melt and coat. Season with salt and black pepper.
Divide the spaghetti between four plates and scatter over some finely chopped parsley and serve.
