Main Dishescarlsbadcravings5.0
Lemon Spaghetti
Lemon pasta is a light, vibrant, quick and easy dinner you can have on your table in 20 minutes flat! It's silky, peppery, garlicky, herbaceous, singing with bold, lemon tanginess punctuated by rich, salty Pecorino Romano. Enjoy the lemon spaghetti in its simplicity, or add protein or veggies. Serve this recipe with garlic bread and Caesar salad for the perfect weeknight dinner that tastes like a million bucks!
π₯ 4 Servingsβ±οΈ Prep & Cook: 20 minβ³ Prep: 5 minπ₯ Cook: 15 minπ€ Jenπ carlsbadcravings
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- dutch oven
- oven
- saucepan
- whisk
π Preparation Steps
1
Add roughly 2 quarts water (8 cups) to a large Dutch oven (or stockpot wide enough to fit spaghetti). The water will be very shallow because we want it to be very starchy. Cover and bring to a boil. Uncover and stir in 1 tablespoon salt then add the spaghetti.
spaghetti16 ounces
2
Cook spaghetti, uncovered, until almost al dente (it will finish cooking in the sauce), stirring often. Reserve 1 cup of pasta water before draining the pasta (do not rinse the pasta β we want all of the starch).
spaghetti16 ounces
3
Meanwhile, heat a large braiser (this is the exact one I use), or saucepan, over medium heat. Add the olive oil, butter, capers, garlic, red pepper flakes and freshly cracked pepper. Cook for a couple minutes, until very fragrant. Remove from heat and stir in the lemon juice, lemon zest, oregano and salt.
butter, (salted or unsalted)3 tablespoons
4
Once the pasta is cooked drained, return the garlic lemon mixture to medium heat. Whisk in 1/3 cup reserved pasta water,
5
Add the drained pasta, basil, parsley and cheese. Toss to coat, until most of the liquid is absorbed and the pasta is cooked al dente, adding additional reserved pasta water 1/4 cup at a time as needed to moisten.
6
Remove from heat and garnish with additional freshly grated cheese and salt and pepper to taste.
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