Pasta Al Limone (Lemon Pasta) – a lighter version

Lemon pasta is a quick and easy recipe that requires the mix of lemon and herbs. It is quite light and refreshing. The actual dish is creamier as a lot of cheese is added to the dish. I used less cheese as I wanted a lighter version which will be less creamy.

I obtained some of the ideas for this recipe from the blogs and videos of these two chefs:

 Vincenzo on Pasta Al Limone recipe blog post and Lemon pasta: How to make the best Pasta Al Limone Video, and  Gennaro Contaldo on Lemon Pasta or here.

Note:

Tsp = tbsp

Chopped = chopped or cut into ½ cm pieces.

METHOD:

1. Boiling the water in a large pot.
2. Once the water boils, add a tbsp of salt.
3. Next, add the dry spaghetti into the pot. Let it cook for 9 minutes or for the time stated on the instruction on the packaging until al dente.
4. Add ½ cup grated cheese to a mixing bowl along with the zest of 1½ lemons.
5. Add 4 tablespoons of extra virgin olive oil to the pan, along with the zest of one lemon before putting the pan on the hot stove.
6. Cut the lemons into halves and squeeze the juice from one lemon into the bowl and the other onto your pan.
7. Place your pan onto the stove at a low temperature and add the pasta (once cooked al dente), then mix slightly.
8. Next up, add 4 tablespoons of pasta water into the mixing bowl containing the cheese, and whisk this using a fork.
9. Now mix this through your pasta.
10. Grate some more cheese on top of the pasta and mix it through until it melts.
11. Toss the pan.
12. Remove the pan from the stove.
13. Serve up a single portion of pasta on a flat coloured plate. Grate some more cheese on top along with a small amount of fresh lemon zest and add some more basil leaves. Sprinkle some pepper if preferred.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Cuisine inspiration: Italian

Servings: 4

INGREDIENTS:

500g spaghetti
2 lemons for the zest and the juice.
1 cup of fresh basil leaves to be torn by hand before use. Alternatively, mint or parsley can be used in place of basil.
4 tablespoons olive oil.
Grated cheese ½ cup.

1 tbsp salt.

¼ tbsp black pepper powder (optional).