Spaghetti al limone is a classic Italian pasta dish which consists of very basic ingredients like spaghetti, olive oil, salt, pepper, lemon and parmesan cheese. It is extremely easy to make and very quick as well.
If you get the big yellow lemons, by all means use that but the ones I get are small and slightly greenish-yellow so I used those.
I used wholegrain spaghetti from barilla for this one but you can go ahead and use regular spaghetti. Also, I added mushrooms because I love the flavour combination of mushrooms and lemon. If in case you are allergic to mushrooms or do not like it, you can omit it.
Ingredients: (Serves 2-3)
- Spaghetti- 180g ( I used whole grain spaghetti)
- Garlic- 3 cloves, finely chopped
- Lemon juice- 1 1/4 tablespoons
- Lemon zest- 1/2 teaspoon
- Olive oil- 3 tablespoons
- Parmesan cheese- 25 g (NOTE- Vegans leave out the cheese)
- Salt and pepper- to taste
- Mushrooms- 200 grams
- Parsley- a small handful (I used the curled leaf parsley as I did not get flat leaf parsley but if you get flat leaf parsley, by all means go ahead with that)
Add the spaghetti to a pot of boiling water which has been seasoned with a tablespoon of salt. Cook the spaghetti till it is al dente, that is, it still has a bite to it. Follow the package instructions for the cooking time because the cooking time varies for different brands. Reserve 1/4 cup pasta water, drain the pasta and rinse over cold water. Add olive oil to a pan and cook garlic for 1 minute. Add sliced mushrooms, a little salt and pepper and cook for a minute.
Add the cooked pasta, reserved pasta water, salt and pepper and cook for 1-2 minutes on medium-high heat until the pasta water has evaporated. Remove from the heat, add lemon juice, parsley, lemon zest and taste to check for salt and pepper.
Grate the cheese over the pasta and serve warm. Vegans just leave out the cheese or use vegan cheese. 🙂