Lemon Pasta
20 minServes 2
A bright, buttery Italian pasta al limone made with lemon zest, garlic, Parmesan, and pasta water—ready in 20 minutes.
| prepBring a large pot of salted water to a boil | ||||||
| 225 g spaghetti | Cook pasta al dente, reserve 1 cup water | Transfer pasta to skillet, add pasta water, toss until coated | Add first half Parmesan, toss to incorporate | Add lemon juice & remaining Parmesan, toss until smooth | Season with salt, pepper & more lemon juice | Garnish with lemon zest & fresh herbs, serve |
| 60 g unsalted butter, sliced into pats | Heat butter until foaming, add lemon zest & garlic, cook 1–2 min | |||||
| 2 tablespoons lemon zest, plus more for garnish | ||||||
| 2 garlic cloves, minced | ||||||
| 240 ml reserved pasta cooking water | ||||||
| 25 g freshly grated Parmesan cheese | ||||||
| 1 tablespoon fresh lemon juice, plus more to taste | ||||||
| 25 g freshly grated Parmesan cheese, plus more for serving | ||||||
| Sea salt and freshly ground black pepper | ||||||
| Chopped fresh parsley or basil leaves, for garnish | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.