Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Lemon Spaghetti
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 29 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 54 milligrams
- Sodium
- 425 milligrams
- Carbohydrates
- 67 grams
- Dietary Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 15 grams
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.
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 29 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 54 milligrams
- Sodium
- 425 milligrams
- Carbohydrates
- 67 grams
- Dietary Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 15 grams
Ingredients
Directions
- 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.
