Lemon Spaghetti
Recipe: #18514
April 16, 2015
Categories: Spaghetti, Spaghettini, Lemon Italian, Vegetarian, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"Fresh and lovely. great on its own. If you have leftover cooked asparagus cut it up into it as well."
Ingredients
Nutritional
- Serving Size: 1 (348.5 g)
- Calories 755.7
- Total Fat - 29.7 g
- Saturated Fat - 9.5 g
- Cholesterol - 32.9 mg
- Sodium - 438.6 mg
- Total Carbohydrate - 101.1 g
- Dietary Fiber - 4.5 g
- Sugars - 4.3 g
- Protein - 34.3 g
- Calcium - 619.8 mg
- Iron - 5.2 mg
- Vitamin C - 84.5 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Place spaghetti in a pot of boiling salted water and stir immediately to prevent from sticking.
Step 2
Cut garlic in half and rub exposed area along the interior of a large serving bowl. This way the flavour of raw garlic will cover the inside surface of the bowl. Discard the garlic.
Step 3
Add freshly squeezed lemon juice and slowly drizzle in extra virgin olive oil while stirring. Stir well until the ingredients have emulsified. Mix in salt and parmesan cheese.
Step 4
When the spaghetti is ‘al dente’, drain and add to the serving bowl. Mix well. Sprinkle with parmesan cheese, parsley and lemon zest. Serve immediately.
Tips
No special items needed.