Lemon pasta is an extremely fragrant first course (I find the smell of lemons delightful). I cooked spaghetti, but bavette or bucatini work well too. It’s a simple and quick recipe, perfect when you have little time but don’t want to give up a tasty dish that’s a bit different from the usual.
The secret is the quality of the ingredients: choose organic lemons so you can safely use the zest and get an even more intense aroma. Butter makes the sauce creamy and enveloping, while saffron adds a touch of color and a delicate flavor that pairs beautifully with lemon.
I recommend emulsifying the pasta well with the Parmesan to create a creamy sauce without cream. Finally, a touch of fresh parsley will add extra freshness. It’s a light yet flavorful dish, ideal in every season.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lemon Pasta
- 12 oz pasta (spaghetti)
- 2 lemon zest (organic)
- 2 tbsp butter
- 2 packets saffron
- 1/3 cup grated Parmesan
- 1 bunch parsley (chopped)
- to taste salt
Preparation LEMON PASTA
Cook the spaghetti in plenty of boiling salted water.
Meanwhile, grate the lemon zest (only the yellow part) and put it in a pan with the butter.
Melt the butter over low heat, taking care not to let it brown.
Add a little reserved pasta cooking water to the pan and dissolve the saffron in it.
Drain the pasta al dente, making sure to set aside some of the cooking water.
Add the pasta to the pan with the butter and let it absorb the flavors for a few minutes, tossing and adding, if necessary, a few tablespoons of the reserved cooking water you kept aside.
Remove from the heat, season the lemon pasta with the grated Parmesan and mix.
Finally, add the chopped parsley.
Your lemon pasta is ready to serve.
Notes
If you liked this recipe you might also be interested in Pasta with anchovy sauce and lemon or Lemon and ginger marinated chicken or Lemon bundt cake.
