Pasta al Limone
This creamy, perfectly lemony, and simple-to-make Pasta al Limone is one that you can (and will want to) make on repeat! It's so easy to prepare, yet surprisingly full of flavor. With minimal ingredients, it's a sure win as a weeknight dinner or even a special occasion dish.
Servings: 8 people
Ingredients
- 1 lb. DeLallo Spaghetti
- ½ cup DeLallo Castelvetrano Extra Virgin Olive Oil
- Juice and zest of 4 lemons
- 1 tsp kosher salt
- ¼ tsp black pepper
- 5-6 fresh basil leaves to taste (or 1 tbsp finely chopped Italian / flat-leaf parsley)
- ¾ cup to 1 cup freshly grated parmesan cheese dairy-free, plus more for serving
Instructions
- Cook spaghetti according to package directions, until just al dente, and adding in approx. 2 tbsp kosher salt into the pasta cooking water. Before draining, reserve 1 cup hot pasta cooking water.
- Meanwhile, heat a large pan on medium heat, then add olive oil. Once hot, add half the lemon juice and about 1/3 of the zest, and stir. Let simmer for 3-4 min, then add in the drained spaghetti, along with about half of the pasta cooking water, salt, pepper, the rest of the lemon juice, and most of the remaining zest (reserve some zest for garnish). Stir very well and cook for 2-4 min.
- Take pan off heat and sprinkle in half of the parmesan, and stir it in quickly with tongs, moving the spaghetti around vigorously to incorporate. Repeat with the remaining parmesan, adding in some pasta cooking water to loosen the sauce as desired.
- Thinly slice the fresh basil leaves, if using. Serve pasta topped with fresh herbs, and garnished with extra parmesan and zest as desired.