When it’s late, or I just don’t feel like cooking, it’s great to have a few recipes under my belt, that literally take 15 minutes, and almost no effort to make.  This Lemon Spaghetti recipe is just that.  While the rich tomato based spaghetti recipes are great, sometimes you can use the simplest ingredients to enhance what is already a great ingredient…the pasta.  Here, I show you how to cook off some spaghetti to al dente, and then use a bit of lemon, butter and cheese to make fresh, light, and very satisfying spaghetti dish in less than 15 minutes.  Give it a try, let me know how it goes, and I hope you enjoy it as much as I do.

Recipe Overview & Keys to Success

This is very simple dish, and it’s easy to make, but like all simple food, you need to treat the ingredients right.  For the best lemon spaghetti, make sure you do the following:
  1. The most important thing is cooking the pasta right.  Check out Ten Tips for Perfect Spaghetti http://www.noreciperequired.com/technique/ten-tips-perfect-spaghetti  and make sure the spaghetti is al dente coming out of the water
  2. There are few ingredients, that all need to be in balance – for your particular tastes.  My measurements are good for me…for you, add a bit taste, then add a bit more…do that a couple times until it works for you…and don’t forget the salt and pepper, very important in simple dishes

LEMON SPAGHETTI

Ingredients Lemon Spaghetti (for 2)

  • 1/3 lbs spaghetti
  • One lemon
  • 3 tablespoons parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon good olive oil

Lemon Spaghetti

  • Bring a large pot of water to the point, season it with salt and drop the spaghetti to cook to al dente
  • When the pasta has about 3 minutes left, heat a skillet over medium heat and add the olive oil and butter to melt
  • Reserve some pasta water, and drain the spaghetti once al dente, and turn the heat in the skillet to high
  • Add the pasta to the skillet, season with salt and pepper, and the juice from half the lemon
  • Toss the spaghetti, and if it looks dry add some of the pasta water
  • Once well mixed, turn the heat off, add the parmesan cheese and another drizzle of olive oil, toss to combine and plate in a pasta bowl
  • Use a zester or fine grater, to shave a bit of lemon zest over the lemon spaghetti and serve it up
Wine Recommendation For Lemon Spaghetti: Generally for pasta in butter, olive oil cheese sauce I would suggest some Chardonnay, but the lemon adds a twist (pun intended).  It can clash with the oak in Chardonnay, so I’d go with a lighter, grassier, Sauvignon Blac from New Zealand.