Super creamy and delicious Lemon Spaghetti. Simple and quick recipes are often the best, just like the recipe I want to share with you today: Lemon Pasta. Few and simple ingredients for a first course that every time I prepare it, everyone at the table loves it. I used spaghetti as the pasta type, but you can also use another type of pasta, either long or short. Egg tagliatelle or tagliolini would also be great. For a creamier dish, I chose to add a little fresh cream, but if you prefer a lighter dish, you can choose not to use it. Also, don’t miss the recipe for Salmon Tagliatelle and the recipe for Penne all’arrabbiata. If you love the delightful taste and aroma of lemon, this recipe is really one not to be missed. Let’s rush to the kitchen and prepare some delicious Spaghetti with Lemon together.
AND ALSO DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 308.92 (Kcal)
- Carbohydrates 47.02 (g) of which sugars 1.61 (g)
- Proteins 9.06 (g)
- Fat 8.96 (g) of which saturated 0.53 (g)of which unsaturated 0.69 (g)
- Fibers 3.06 (g)
- Sodium 445.39 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Creamy Lemon Spaghetti
- 12 oz spaghetti
- 2 lemons (untreated)
- 3 tbsps extra virgin olive oil
- 3.4 oz fresh liquid cream
- 1 sprig parsley
- to taste salt
- 1 pinch pepper
How to Prepare Lemon Spaghetti
To prepare this recipe, choose untreated lemons to also use the peel. Wash the lemons. Peel them, taking only the yellow part, and cut it into thin strips. Then squeeze the lemons to extract the juice. Pour the oil and lemon peels into a pan.
Let simmer for 2 minutes over low heat and pour the lemon juice into the pan. Let it season for 2-3 minutes over low heat and then turn off the heat. Meanwhile, cook the spaghetti in plenty of salted water.
Drain the pasta al dente, reserving the cooking water. Toss the spaghetti into the pan with the sauce. Mix and add a pinch of pepper, fresh cream, and chopped parsley. Stir over medium heat and add a few tablespoons of the cooking water for a creamier dish. Serve.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The cream added not only makes the dish creamier but also slightly tempers the sharp taste of the lemon.
Also, don’t miss the recipe for Trofie with sausage and walnuts
