Classic Spaghetti Limone With Fresh Lemon and Herbs
A vibrant and refreshing pasta dish featuring al dente spaghetti tossed in a zesty lemon sauce with fresh herbs.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 400 grams Spaghetti Long, thin pasta that cooks to al dente texture.
Sauce
- 2 large Fresh Lemons Juice and zest needed.
- 60 milliliters Extra Virgin Olive Oil High-quality oil for the sauce.
- 2 cloves Garlic Finely minced.
- 30 grams Fresh Basil Chopped finely.
- 30 grams Fresh Parsley Chopped finely.
- 1 teaspoon Salt To taste, typically for pasta water.
- to taste Black Pepper Freshly cracked.
- 50 grams Parmesan Cheese Freshly grated, optional.
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Zest the lemons into the skillet, then squeeze in the juice, avoiding seeds.
- Reserve 1 cup of pasta water, then drain the spaghetti.
- Add drained spaghetti to the skillet and toss to coat with the sauce.
- If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Add chopped basil and parsley, and season with salt and pepper to taste.
- Serve immediately, garnished with Parmesan cheese if desired.
Notes
This dish is versatile; consider adding vegetables or proteins for variation.