Spaghetti al limone

Spaghetti al limone
  • 10

    min prep time
  • 15

    min cook time
  • 4-6



  • 454gr Stefano spaghetti
  • 2 lemons, juiced and zested
  • ¼ cup olive oil
  • 125gr grated parmesan
  • Handful of arugula
  • 2-3 tbsp unsalted butter, cubed
  • Salt and freshly ground black pepper to taste


  1. Cook pasta in boiling salted water, according to instruction on package.
  2. While pasta is cooking, in a large frying pan, warm olive oil, lemon juice, lemon zest, salt and pepper on low heat.
  3. Once pasta is done, reserve ½ cup cooking water and drain the rest.
  4. Add the hot pasta to the lemon sauce. Stir then add reserved cooking water. Toss together again and add the grated cheese in parts and a few cubes of butter at a time until the sauce comes together, in a creamy consistency.
  5. Remove from heat and add a handful of arugula, toss together. Adjust seasoning with salt and pepper to taste.
  6. Serve the pasta on a large dish with freshly grated parmesan and freshly ground pepper

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