Quick & Easy
20 Minute Pasta al Limone
This tart and lucious pasta al limone recipe is ready in 20 minutes. The origins of this recipe lie in Sorrento, Italy, famous for its large lemons with medium-thick, bumpy rind packed with aromatic oil and pulp with a balanced sugar content that verges on sweet. They are the lemons that brought the world limoncello and this zesty pasta dish. Luckily, even if you don’t have Sorrento lemons, you can still make it. For the best results, look for lemons that are large and ripe but firm, with a rough rind. These thicker-skinned lemons usually produce more zest.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 1 pound whole-wheat spaghetti or spaghettini
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely grated lemon zest
- 1/4 cup heavy cream
- 1 teaspoon salt
- 2-4 tablespoons lemon juice (from 1–2 lemons)
- 1 1/2 cups freshly grated parmigiano-reggiano cheese (about 3 oz.), divided (see note)
- 1 tablespoon minced fresh flat-leaf parsley
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh mint
- ground pepper to taste
Directions
- Bring a large pot of water to a boil. Add pasta and cook according to package instructions until al dente (cooked but firm). Reserve 1 cup of the pasta cooking water and drain the pasta. Return the pasta to the pot.
- Meanwhile, combine oil and lemon zest in a small saucepan. Cook over low heat, stirring occasionally, until the zest starts to sizzle gently, about 5 minutes. Stir in cream and salt and increase heat to medium. Cook, stirring, until the cream is heated through and just beginning to simmer, about 2 minutes. Gradually whisk in 2 tablespoons lemon juice, 1 tablespoon at a time. Simmer until thickened, about 1 minute. Taste and add more lemon juice to taste, if desired. Remove from heat and cover to keep warm.
- Add the sauce and 1/2 cup of the reserved cooking water to the cooked pasta. Toss gently to combine. Add 1 cup Parmigiano, basil, parsley, mint and pepper to taste; toss to coat the pasta evenly with the sauce, adding more of the cooking water as needed to loosen the sauce.
- Serve topped with the remaining 1/2 cup Parmigiano.
Related Recipes
20 Minute White Bean Soup
This fiber-rich soup is an easy, healthy dinner when you’re pressed for time. This brothy soup is finished with a bit of heavy cream for body and richness. For a thicker soup, mash 1/2 cup of the beans and stir into the soup right before adding the cream. Frozen sweet potatoes and collard greens keep the prep to a minimum, but if you have a little extra time on your hands, fresh veggies work just as well. Serve with crusty bread for dunking.
Read More
Chicken Fajita Soup
This south-of-the-border chicken fajita soup is a set-and-forget slow-cooker recipe that's a winner at family dinners and potlucks alike. Top it off with fresh avocado, shredded cheddar cheese and cilantro.
Read More
Watermelon Lime Mocktail
This gut-healthy mocktail is the perfect sipper, featuring refreshing watermelon and probiotic kombucha to support healthy digestion. It has a subtle kick of spice, thanks to the jalapeño—but if you want to tame the heat, you can leave it out.
Read More
Search