Description
A refreshing and easy Lemon Spaghetti recipe that brings a taste of Italian sunshine to your plate.
Ingredients
Scale
- 1 pound spaghetti chitarra
- 2/3 cup olive oil
- 2/3 cup grated Parmesan cheese
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoons lemon oregano salt
- 1/3 cup chopped fresh basil leaves
Instructions
- Bring a large pot of water to a boil. Once boiling, season generously with salt and add the spaghetti chitarra. Cook until tender but still firm to the bite, about 8 minutes, stirring occasionally.
- While the pasta cooks, whisk together the olive oil, Parmesan cheese, lemon juice and zest, and ½ teaspoon of salt in a large bowl until well blended.
- Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the lemon-Parmesan mixture and toss to coat, adding the reserved cooking liquid a little at a time (about 1/4 cup at a time) until the sauce is silky and clings to the noodles.
- Allow this to sit for a few minutes, tossing occasionally – the sauce will thicken as the pasta soaks it up. Taste and season with additional lemon oregano salt as needed.
- Garnish with lemon zest, fresh basil, and more Parmesan if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of water or olive oil.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg