Spaghetti in Lemon Sauce

Spaghetti in Lemon Sauce

• This Mediterranean recipe comes from Calabria in Italy, where people regularly prepare it as a light meal. You will have this lunch on the table for a short time only. It is an economical, healthy and very tasty and aromatic meal. For this recipe, you will need spaghetti, butter, lemon, basil, and Parmesan cheese and the rest of the ingredients you have at home. You can prepare it for lunch or dinner. The preparation is very simple and quick. Follow the recipe.

Ingredi0ents: simple, total time: 15 min., 2 serving

• 200 g spaghetti

• 1 lemon zest/ 1/2 cut in pieces, other 1/2 grated zest

• 1/2 lemon juice

• 40 g butter

• 2 basil leaves/ finely chopped

• salt to taste

• 3-4 Tablespoons liquid of cooking spaghetti

• 20 g Parmesan cheese grated / 2 Tbsp

• 1 Tablespoon Olive oil EVO/ or to taste

Spaghetti i Lemon Sauce

Preparation:

• Grate 1/2 lemon peel and Parmesan cheese. Cut the other half of the lemon into pieces. Divide the lemon peel into 3 parts.

• Prepare the lemon sauce 5 minutes before the end of cooking the spaghetti.

Cooking Spaghetti;

1. Pour water, a teaspoon of sea salt, and lemon zest in pieces into a deep pot and wait for it to boil.

2. Add spaghetti and cook allla dente according to package directions.

3. Remove 5–6 tablespoons of pasta water in a small bowl.

4. Drain the spaghetti well and leave in a colander

Lemon Sauce:

1. In a wide pan, pour olive oil just to coat the pan, and add grated 1/2 lemon zest.

2. After that, immediately add butter and lemon juice, stir and simmer for about 3 minutes on low moderate heat. At the same time, be careful not to burn your lemon zest.

3. Add a spoonful of pasta liquid and a little salt to it.

4. After that, immediately add the cooked spaghetti and mix with 1 chopped basil leaf.

5. Reduce heat, add rest of basil leaf, lemon zest, and stir. At this point you can add 2 tablespoons of Parmesan with 3-4 tablespoons of the spaghetti liquid and stir quickly for about 1 minute and turn off the heat.

6. Serve warm in a shallow plates, and sprinkle with Parmesan cheese.

Buon appetito!

NOTE:

• When grating the lemon rind, be careful not to grate the white part because then the sauce will be bitter!

• In this recipe, I did not have fresh basil, but you must add it because it will give an even better aroma.

• Don't forget to take out 5 tablespoons of the liquid where the spaghetti was cooked.

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