Ingredients
- SpinneysFOOD Spaghetti 500g
- SpinneysFOOD Fresh Parsley A handful
- Lemons 2
- SpinneysFOOD Cheese Alfredo Sauce 410g
- SpinneysFOOD Black Pepper To taste
- Single cream 4 tbsp
- SpinneysFOOD Parmigiano Reggiano 20g
Nutrition (Per serving)
- Calories 624
- Fat 24.7g
- Saturates 13.2g
- Protein 23.1g
- Carbs 78g
- Sugars 4.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.