Serves 4Lemon Spaghetti
One of the easiest pasta dishes you’ll ever make, this is great as a light meal or as a side dish, especially for grilled fish. This dish was inspired by a famous pasta in Capri, and it’s quickly become a fan favorite both online and in my restaurants – it’s the #1 seller at my restaurant, GIADA, in Las Vegas! The secret for this dish is to really let the pasta sit for a few minutes in the lemon mixture, and be sure to add that pasta water.
Lemon Spaghetti
Serves:
4
Cooking Level: Beginner
Prep Time
20 minutes
Cook Time
10 minutes
Inactive Time
Total Time
30 minutes
INGREDIENTS:
- 2/3 cup olive oil
- 2/3 cup freshly grated Parmesan cheese
- ½ cup fresh lemon juice from about 2 lemons
- 3/4 teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 1 pound dried spaghetti
- 1/3 cup chopped fresh basil
- 1 tablespoon grated lemon zest from about 2 lemons
INSTRUCTIONS:
- In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.
NUTRITION:
Calories: 817kcal | Carbohydrates: 87g | Protein: 21g | Fat: 43g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 699mg | Potassium: 305mg | Fiber: 4g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 12mg | Calcium: 209mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Photo Credit: Ray Kachatorian
20161203_005436_10358_962573.jpeg
simplesmente deicioso.
I tried it follow the recipe pasta was slimy wont attempt to cook again.
Amazing recipe! Found the key to be adding the pasta water while it's still HOT because it melts the cheese. Love this recipe!!
Usually Giada knocks it out of the park, but this was an oily mess and I only used 1/3 cup EVOO. The cheese was all congealed together- it was just bad. Also, I needed 3 lemons to even get close to the 1/2 cup. I might try this again but with only a couple of tablespoons of oil, less cheese. I added arugula at the end, which was pretty good, so I definitely suggest that! It might even be better chilled with arugula as more of a pasta salad. I hope this helps anyone who wants to try this recipe! I had high hopes...I saw other reviews said the oil was too much as well, so use as you see fit. :)
Effortlessly amazing. I have made many lemon pasta dishes and this is by far the most simple. Although I prefer gigli pasta for this, to spaghettii. I also have made this often with red lentil pasta and it is fabulous with non-wheat pasta options. And I always sprinkle pinoli with the ribbons of fresh basil for a wonderful taste profile and heaps of healthful benefits.
I had this at Giada Vegas and it had mascarpone in it. When is that added to the above recipe?
The 2/3 Cup of olive oil was a little too much. I found 1/3 Cup or a little more along with the saved pasta cooking water was sufficient.
Have used this as side dish to many other proteins (chicken, fish, pork). Also works for other shapes. Good sauce for pasta salad as it provides a nice base for the other ingredients
NB ... the poached chicken is served on the side with spaghetti, again with loads of lemon juice squeezed over...
Hi from üá®üáæCyprus , we Cypriots have been cooking pasta with lemons forever....... We poach a whole chicken about 1.5kgs simmering gently, for about 1hr 20 mins ,then with this stock we cook üá®üáæ spaghetti, or artisan homemade macaroni ...Served in a large platter with loads of grated halloumi, + anari-similar to ricotta salada , which is then mixed with crushed dried mint...and liberally sprinkled over pasta... üçãüçãfresh lemon wedges ALWAYS served on the side to squeeze over individual servings or to taste.... we use lemon in almost everything , try over fried eggs with fresh cracked pepper +Cypriot sea flakes,and liberal sprinklings of üçãjuice .. it‚Äôs very Cypriot .
My Yiayia (nonna) always made homemade pasta with durum wheat, fresh macaroni, using a reed, or hand cut tagliatelles as we say in greek, you see, pasta making is an age old tradition of the past, going back for hundreds of years in time ,here in Cyprus, in fact our ancient wheat variety, made into flour was famous, and exported to Italy for use in pasta making.
AWESOME and thank you Giadzy!✨We had this tonight fir dinner and it was delicious! A new favorite❤️ for our family❤️
Fantastic! I make this once a week. I use less olive oil and more parm. Nice to add diced jumbo shrimp and/or asparagus to water 1 min before pasta is ready. Thank you, Giada!
I make this and top with sautéd black pepper brussels sprouts and fresh parmesan! Yum!