Lemon Spaghettini is zesty and dreamy. You can enjoy it all on its own, but I often serve it as a side with a chicken or pork or salmon dish. It also pairs well with crab cakes.
Here it is with delish skinny pork chops with an herb sauce:
This dish screams summer, but we eat it all the yearlong. It is so the color of sunshine.
Lemon Spaghettini
Course: Sides, Main, PastaCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
25
minutesVibrant pasta bursting with lemon and fresh herbs and a little kick of spice.
Ingredients
½ lb. spaghettini
2 Tbsp. extra virgin olive oil
4 fat garlic cloves, minced
½ tsp. crushed red pepper flakes
Zest and juice of one lemon
1/2 cup heavy cream or half and half
1/3 cup flat-leaf parsley, chopped
½ cup fresh basil, chopped
2 to 3 ladles of pasta water
Salt and black pepper to taste
Fresh grated parmesan, to serve
Directions
- In a pot of boiling salted water, cook spaghettini according to pasta box instructions.
- In a large skillet over medium heat, add olive oil. Saute garlic, lemon zest and red pepper flakes for about three minutes.
- Add cream or half and half, lemon juice, a pinch of salt and black pepper. Bring to a gentle simmer. Add a ladle or two of pasta water.
- Using a spider ladle, remove pasta from the pot and place directly in sauce. Toss until coated. Add parsley and basil. Toss again. Cook for another minute or two in the sauce. If you want your sauce saucier, add some of the reserved pasta water. Drizzle with olive oil.
- Serve immediately with fresh parmesan cheese.
