Best Spaghetti With Lemon Parmesan Recipes

LEMON SPAGHETTI WITH PARMESAN

Lemon Spaghetti With Parmesan image

A friend told me she had been making a dish like this recently so I decided to give it a go. Very light and fresh - perfect for summer supper with a green salad.

Provided by lizeroo

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 cups cooked spaghetti
4 -5 minced garlic cloves
1 large lemon, juice and zest of
2 -3 tablespoons olive oil or 2 -3 tablespoons grapeseed oil
1/4 cup fresh basil leaf, torn
1 cup fresh grated parmesan cheese, use the real thing

Steps:

Cook spaghetti according to pkg directions.
While pasta cooks, in a large frying pan, saute garlic in oil over low heat until golden.
Drain cooked pasta and add to garlic and oil, increasing heat to medium, tossing until well coated.
Add lemon juice, lemon zest and fresh basil and remove from heat. Toss until well mixed.
Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 507.3, Fat 15.9, SaturatedFat 5.6, Cholesterol 22, Sodium 385.2, Carbohydrate 67.9, Fiber 4, Sugar 1.7, Protein 22.1

LEMON SPAGHETTI

Lemon Spaghetti image

This pasta recipe is a prime example of less is more. Fresh lemon juice and finely grated zest are quickly tossed with hot spaghetti, butter, olive oil and pasta cooking water to make a bright and velvety sauce. We finish it with Parmesan and black pepper for a simple, comforting weeknight dinner.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
12 ounces spaghetti
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon, plus juice of 2 lemons
6 tablespoons unsalted butter, cut into small pieces
1/2 cup grated Parmesan cheese, plus more for serving
Coarsely ground pepper

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente.
Meanwhile, combine the olive oil and lemon zest and juice in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup pasta-cooking water, then drain the spaghetti and transfer to the skillet. Add 3/4 cup of the reserved cooking water and toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds; add more cooking water a few tablespoons at a time if the spaghetti seems dry. Add the parmesan and toss to melt; season with salt.
Divide the spaghetti among bowls. Top generously with more Parmesan and coarse pepper.

Nutrition Facts : Calories 590, Fat 29 grams, SaturatedFat 14 grams, Cholesterol 54 milligrams, Sodium 425 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Sugar 2 grams, Protein 15 grams