Description
A light and zesty spaghetti dish that is perfect for a quick meal.
Ingredients
Scale
- 2 ounces dry spaghetti
- 1 ½ tablespoons salted butter
- ½ teaspoon lemon zest
- 1 clove garlic (minced)
- ½ tablespoon lemon juice
- 3 tablespoons shredded or grated Parmesan cheese (divided)
Instructions
- Bring a medium pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes. Reserve 1/4 cup of the pasta water, then drain.
- Melt the butter in a 10-inch skillet over medium heat. Add the lemon zest and garlic and cook, stirring, for 1 minute. Stir in the lemon juice.
- Add the cooked spaghetti to the skillet. Pour in 2 tablespoons of the reserved pasta water and add 2 tablespoons of the Parmesan cheese. Toss until the pasta is coated and the sauce thickens.
- Remove from heat. Taste and add a pinch of salt if needed. Add more pasta water if the sauce looks dry. Transfer to a bowl and finish with extra Parmesan and fresh basil or parsley, if using.
Notes
- This dish yields 1 cup of cooked spaghetti.
- For best results, serve immediately after preparation.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Pasta
- Method: Boiling and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg