I joined the team at Mass Appeal to share my delicious Pasta al Limone recipe. The perfect easy week night recipe! Check out the clip here.
1/3 cup plus 2 tbs. olive oil
2/3 cup parmesan cheese or pecorino romano
½ cup lemon juice
1 ½ tbs. lemon zest
1 tsp. sea salt
¾ tsp. black pepper
½ tsp. red pepper
1-pound whole grain spaghetti or gluten-free spaghetti
1/3 cup fresh parsley, chopped
Optional: Mix of fresh basil and parsley chopped
In a large bowl, whisk the oil, parmesan or pecorino romano cheese, lemon juice, 1/4 tsp. of salt, ½ tsp. red pepper and 3/4 tsp. black pepper to blend. Set the lemon sauce aside. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, stirring occasionally.2 minutes shy of package directions. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the parsley and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve. Top with more parsley and lemon zest for serving.
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