Lemon Spaghetti Pasta Dish (Printer-Friendly Layout)
Spaghetti coated in tangy lemon sauce with olive oil, Parmesan, and herbs—perfect for a bright, flavorful dinner.
# Ingredients You'll Need:
→ Main
01 -
350 g dried spaghetti
02 -
2 large lemons, zest and juice
03 -
60 ml extra virgin olive oil
04 -
2 garlic cloves, finely minced
05 -
60 g Parmesan cheese, finely grated
06 -
Fresh basil leaves, for garnish
→ Seasoning
07 -
Sea salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
Red pepper flakes, optional
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, approximately 9–11 minutes. Reserve 60 ml of pasta cooking water, then drain.
02 -
While spaghetti cooks, heat olive oil in a spacious skillet over medium heat. Sauté minced garlic for 1 minute until fragrant, then remove from heat. Stir in lemon juice and zest.
03 -
Add drained spaghetti to the skillet with the lemon mixture. Toss thoroughly to combine, drizzling in reserved pasta water as needed for a glossy finish.
04 -
Sprinkle Parmesan over the pasta and toss again to coat evenly. Season with salt and black pepper to taste. Add a pinch of red pepper flakes if desired.
05 -
Transfer lemon spaghetti to serving plates. Garnish with fresh basil leaves and a wedge of lemon. Serve immediately.
# Extra Tips and Tricks:
01 -
Use freshly grated Parmesan and quality olive oil for optimal flavor.
02 -
Reserve some pasta water to help emulsify the sauce.
03 -
Adjust lemon intensity by varying the amount of zest and juice.