I've always loved Italian food, and this dish is one of my favorites. Pasta al Limone is a simple summer pasta that's tasty, bright, and deliciously lemony. This recipe may not be complex, but it's packed with flavor and always prepared with a lot of heart. It's great on its own with a salad, or it can be a tasty pasta side dish accompanied with your favorite chicken or shrimp. The zesty lemon flavor is perfect for Spring and Summer weather! Give it a try - hopefully it will become a new favorite that you can add to your family recipe. 

 

Why We Love It

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This is a classic Italian pasta that proves the sentiment "less is more." The origin of this dish is disputed,
bit it's particularly popular in southern Italy and Sicily, regions that are well known for their delicious lemons.
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What You Need

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- 1 pound of spaghetti noodles
- 4 tablespoons of butter (unsalted)
- 4 lemons, zested and 2 lemons, juiced
- 1/4 cup half-and-half or heavy cream
- 1/2 cup grated Parmesan cheese, with extra for serving
- fresh ground pepper
- kosher salt
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    Directions

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    Bring a large pot of salted water to boil over high heat. Add spaghetti and cook to the package instructions, until al dente.
    Drain and save 3/4 cup of the pasta water.
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    While the pasta is cooking, make the sauce: in a large skillet over medium heat, melt the butter. Add both lemon zest and juice.
    Add 1/2 cup of the pasta water and bring to a low simmer. Season with salt and pepper.
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    Add the pasta to the skillet and toss to coat it in the sauce. Stir in the cream and the remaining 1/4 cup of pasta water if it's dry.
    Remove from heat and stir in the cheese. Serve with ground black pepper and more Parmesan cheese. Serves 4.
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    Serve it with Style

     

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