Lemon Pasta Recipe – Simples Recipe Ever

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Lemon Pasta Recipe – Simples Recipe Ever :-  This straightforward recipe for lemon pasta, which is also known as pasta al limone in Italy, is the ideal dish for a weeknight meal because it is both simple and quick to prepare.

Lemon Pasta Recipe – Simples Recipe Ever

 

This vegetarian spaghetti is brimming with flavour thanks to the addition of fresh lemon, garlic, black pepper, and crumbled parmesan cheese.

INGREDIENTS

  • 12 ounces spaghetti
  • 3 tablespoons olive oil
  • 2 garlic cloves minced
  • 2 tablespoons fresh parsley plus more for serving
  • Juice and zest of one lemon
  • ¼ cup grated parmesan cheese optional
  • Freshly cracked black pepper for serving

INSTRUCTIONS

According to the instructions on the package, cook the spaghetti in a pot of salted water until it reaches the al dente stage. After draining, set aside half a cup of the liquid that was used to boil the pasta.

To heat the olive oil, place it in a big skillet and set the heat to medium. Garlic, parsley, lemon zest, and lemon juice should be added at this point. Mix the parmesan cheese and the liquid that was used to cook the pasta together after adding it. The sauce should be brought to a simmer.

As soon as the spaghetti is done cooking, place it in the skillet with the pasta sauce and toss it until it is well coated. Should you so want, serve with more parsley and grated parmesan cheese.

 

Also see:- Lemon Blueberry Muffins Recipe – Simples Recipe Ever

Recipe Tips

Personally grated the Parmesan cheese. Make sure that you don’t use the wobbly cheese that is shelf-stable for your lemon pasta! I have discovered that grating Parmigiano-Reggiano with a rasp-style grater causes it to melt into the sauce instantaneously, which results in a sauce that is really smooth and delectable.

If you want to save time, you can also use your food processor to crush the pieces of Parmesan cheese that you have cut off a block of Parmesan cheese. Parmesan cheese, once grated, can be stored in the refrigerator for several weeks and in the freezer for several months.

Make use of ingredients of a high quality. Whole wheat pasta is my preferred choice for use in all of my Italian dishes because it provides an added source of fibre and nutrients. If you are able to, I also suggest purchasing a brand that is of a higher quality.

As is the case with the Parmesan, each and every one of the components in this recipe is important because there are so few of them.Remember to keep the cooking liquid in the refrigerator. It is the pasta boiling liquid that is the key to successfully preparing this creamy lemon pasta recipe without the use of cream. You may make a pasta sauce that is more substantial by lowering the amount of water in which you cook the pasta.

This will result in a pasta water that is more starchy, which you can then utilise to make the sauce. I took the idea of thickening the liquid that is used to cook the pasta from my one-pan Chicken Broccoli Ziti, which is another type of pasta that turns creamy as it cooks in a smaller quantity of liquid during the cooking process.

 

NUTRITION

  • Calories: 297kcal
  •  Carbohydrates: 45g
  •  Protein: 9g
  • Fat: 9g
  • Saturated Fat: 2g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 5g
  •  Cholesterol: 4mg
  • Sodium: 78mg
  •  Potassium: 170mg
  •  Fiber: 2g
  • Sugar: 2g
  •  Vitamin A: 152IU
  •  Vitamin C: 12mg
  •  Calcium: 57mg
  • Iron: 1mg
  • An estimate has been made for the nutritional information. It will change according on the technique of cooking and the particular components that are utilised.

 

NOTES

For storage, any leftovers should be placed in a container that is airtight. They can be stored in the refrigerator for approximately three days.

The recipe should be followed exactly as written for the best possible outcomes. Nevertheless, the following are some conventional alternatives that would be suitable for use in this recipe.

You can use any gluten-free pasta of your choosing to make it gluten-free instead of using regular spaghetti.
It is possible to substitute some of the water with milk in order to achieve a more velvety texture in the sauce.

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