Spaghetti al Limone
Description
Lemon spaghetti is the perfect summertime dish, whether it's served as a main or a side dish. It's quick to make on the stovetop, easy, light and delicious.
Ingredients
1/4 c. extra-virgin olive oil
finely grated zest of 1 organic lemon, plus 2 T. of its juice*
1 c. heavy cream
fine salt
1 lb. spaghetti
1/2 c. freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
freshly ground black pepper
1 T. minced fresh flat-leaf parsley
1 T. minced fresh basil
Directions
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Bring a large pot of generously salted water to a rolling boil. While the water is heating up, prepare the sauce.
Combine olive oil and lemon zest in a heavy-bottomed saucepan large enough to hold the cooked pasta. Set the saucepan on low heat; cook, stirring now and again, until lemon zest starts to sizzle gently.
Stir in the cream; raise heat to medium-high; bring to a boil. Cook, stirring, until cream is heated through and just beginning to simmer, 3 - 5 minutes. Gradually whisk in lemon juice, 1 T. at a time. The sauce will thicken slightly. Turn off the heat; cover to keep warm.
Cook spaghetti according to the package directions until al dente. Use tongs to transfer the cooked pasta to the saucepan, allowing some of the pasta water to drip into the sauce as well. Toss gently to combine.
Add the cheese and a few grindings of black pepper. If using herbs, add them now; gently toss again.
Serve with more cheese on top.
4 servings.
*Tip: Choose organic lemons that have not been treated with pesticides with rough, not smooth skins, since they contain more essential oil that give lemons their bright, zesty aroma.