Hello Fresh Lemon Spaghetti Food

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LEMON SPAGHETTI



Lemon Spaghetti image

This pasta recipe is a prime example of less is more. Fresh lemon juice and finely grated zest are quickly tossed with hot spaghetti, butter, olive oil and pasta cooking water to make a bright and velvety sauce. We finish it with Parmesan and black pepper for a simple, comforting weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
12 ounces spaghetti
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon, plus juice of 2 lemons
6 tablespoons unsalted butter, cut into small pieces
1/2 cup grated Parmesan cheese, plus more for serving
Coarsely ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente.
  • Meanwhile, combine the olive oil and lemon zest and juice in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup pasta-cooking water, then drain the spaghetti and transfer to the skillet. Add 3/4 cup of the reserved cooking water and toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds; add more cooking water a few tablespoons at a time if the spaghetti seems dry. Add the parmesan and toss to melt; season with salt.
  • Divide the spaghetti among bowls. Top generously with more Parmesan and coarse pepper.

Nutrition Facts : Calories 590, Fat 29 grams, SaturatedFat 14 grams, Cholesterol 54 milligrams, Sodium 425 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Sugar 2 grams, Protein 15 grams

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