Lemon Spaghetti, so good and easy to make.
The only caution for a super creamy recipe is that the pasta should be particularly al dente.
Depending on the brand and type of spaghetti chosen, just cook the pasta for half the cooking time indicated on the package, it should simply soften.
For the rest of the recipe, you will need very few ingredients.
Obviously, buy lemons with edible and organic peels, as in this recipe we will also use the peel which you can chop with a knife or a mixer, being careful not to heat the blades too much.
If you like lemons, don’t miss my favorite recipes below, easy and tasty.
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz spaghetti
- 2 lemons (organic)
- 3 tbsp butter
- 1 cup water (hot, pasta cooking water)
- to taste parsley (fresh)
- to taste black pepper
- 1 tbsp coarse salt
Tools
- 1 Lemon Squeezer
- 1 Peeler
- 1 Knife
- 1 Cutting Board
- 1 Colander
- 1 Pot
- 1 Bowl
Steps
To make Lemon Spaghetti, first clean the lemons with a damp cloth.
Remove the peel with a peeler, being careful not to take the white part of the lemons, which is particularly bitter.
Finely chop the peel.
Squeeze the lemon juice and set aside.
In the meantime, cook the spaghetti in plenty of salted water until very al dente, the recommended time is half of what is indicated on the package.
Drain after reserving two ladles of hot water.
In a wok, melt the butter, add the lemon zest and juice, and add the spaghetti.
Add the ladles of hot water and, stirring often, cook the spaghetti.
Add the ladles of hot water and, stirring often, cook the spaghetti.
At the end of cooking, add black pepper and stir.
Before serving the hot dish, add some freshly chopped parsley.
