This pasta recipe is a prime example of less is more. Fresh lemon juice and finely grated zest are quickly tossed with hot spaghetti, butter, olive oil and pasta cooking water to make a bright and velvety sauce. We finish it with Parmesan and black pepper for a simple, comforting weeknight dinner.
| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces spaghetti
- 2 tablespoons extra-virgin olive oil
- Finely grated zest of 1 lemon, plus juice of 2 lemons
- 6 tablespoons unsalted butter, cut into small pieces
- 1/2 cup grated Parmesan cheese, plus more for serving
- Coarsely ground pepper
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente.
- Meanwhile, combine the olive oil and lemon zest and juice in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup pasta-cooking water, then drain the spaghetti and transfer to the skillet. Add 3/4 cup of the reserved cooking water and toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds; add more cooking water a few tablespoons at a time if the spaghetti seems dry. Add the parmesan and toss to melt; season with salt.
- Divide the spaghetti among bowls. Top generously with more Parmesan and coarse pepper.
Nutrition Facts
| Calories | 590 |
| Total Fat | 29 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 54 milligrams |
| Sodium | 425 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 4 grams |
| Sugar | 2 grams |
| Protein | 15 grams |
Reviews
Too much oil between the olive oil and the butter. I have a creamy lemon pasta recipe that works way better. Also I only needed 1 lemon to get good flavor. 2 juiced lemons would have been way too overpowering.
Love adding in sausage and peas!