Spaghetti with Lemon (Spaghetti al Limone)

By Kath Dedon

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This is one of my favorite quick and easy pasta recipes. I almost always have spaghetti, lemons and Parmesan cheese on hand, so we can have dinner ready in a matter of minutes. Fresh basil is a great addition, but I’ve made it without and it’s still very good. I think parsley would be a good substitution.

You can easily double this to serve 4.

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Spaghetti al limone

(Based on a recipe from “The Seasons of Parmigiano-Reggiano: Twenty-four recipes and tips celebrate old and new ways to use the world’s unique Parmesan cheese”)

(print the recipe)

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Serves 2

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6 oz. spaghetti
3 Tablespoons butter
1 teaspoon lemon zest
3 teaspoons lemon juice
¼ teaspoon salt
Freshly ground black pepper
2 Tablespoons chopped fresh basil leaves (or parsley)
¼ cup freshly grated Parmigiano-Reggiano

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Heat water for the pasta. When it’s boiling, add about 2 tablespoons salt and the pasta and cook according to the package directions.

Melt the butter in a pan over medium-low heat. Add the zest, juice, salt and pepper. Heat for about 1 minute.

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When the pasta is done, toss it with the lemon butter, basil, and Parmigiano-Reggiano. Serve immediately, offering extra Parmigiano-Reggiano to grate at the table.