Lemon Spaghetti
- Level: Easy
- Yield: 4 servings
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- 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
- Total: 25 min
- Active: 15 min
Ingredients
Kosher salt
12 ounces spaghetti
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon, plus juice of 2 lemons
6 tablespoons unsalted butter, cut into small pieces
1/2 cup grated Parmesan cheese, plus more for serving
Coarsely ground pepper
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.