Spaghetti with Lemon Recipe


2-3 tablespoons coarse sea salt

1 pound long pasta - like spaghetti

10 tablespoons unsalted butter - the highest quality you can find

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/3 cup packed fresh basil leaves - chopped

3/4 cup freshly grated Parmigiano-Reggiano

Lemon infused olive oil
 to finish (optional)

6 sprigs fresh basil for garnish


Spaghetti with Lemon Recipe

Adapted from The Seasons of Parmigiano-Reggiano by Nancy Radke.


As a lover of Parmigiano-Reggiano and lemon, this is one of my favorite recipes. Quick, simple, perfect.

Lemon spaghetti recipe directions:

1. Add course sea salt to 2 gallons of rapidly boiling water. Stir in pasta and cook until al dente. Drain.

2. Meanwhile, melt butter in a large saute pan. Add zest, lemon juice, salt and pepper. heat gently 1 minute. Toss with pasta.

3. Add basil and Parmigiano-Reggiano and toss until pasta is evenly coated. Serve in warm pasta bowls, finish with drizzle of lemon olive oil, and garnish. Sprinkle with more Parmigiano-Reggiano at the table.

serves 6



Average Rating:
(based on 1 review)
missing ingredient
what juice for #2 directions ??? there is lemon zest twice listed 1 T and 2 T ... just perhaps .... looks delectable though ... especially for summer
by gregg