Spaghetti a Limone #LemonWeek

The bright, fresh taste of lemons turns this easy pasta dish into something special.  Perfect as a Meatless Monday Meal or as a side dish.

Today is the 4th day of Lemon Week and my second of three recipes that I'm sharing with you......

Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours!  What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

On Monday I shared a recipe for this delicious Chicken Piccata.  I served the Spaghetti a Limone as a main course however it would be a great side with this chicken or just grilled chicken breasts.  You can also add leftover chicken to this if you have any on hand.  I think Shrimp would be a delicious addition as well.

When the weather gets steamy as it has been in Michigan, I like a light meal so I just served this along with a bottle of crisp, chilled Chenin Blanc.

Let's see what the others are serving up today.......

Thursday #LemonWeek Recipes

• Triple Lemon Cupcakes by Fresh April Flours
• Double Lemon Glazed Cookies by House of Nash Eats
• Fish Fillets with Lemon Wine Sauce by That Recipe
• Spaghetti al Limone by A Day In The Life On The Farm
• Best Blueberry Lemon Scones by SueBee Homemaker
• Lemon Meltaway Cookies by Making Miracles
• Zesty Lemon Vinaigrette by Magical Ingredients
• Lemon Cream Cheese Frosting by Devour Dinner

You can find the past week's worth of recipes by searching #LemonWeek on social media.  Tomorrow I have a Friday Cocktail for you.....see you then.

Pasta, Lemon, Meatless, quick, easy

Pasta

Italian

Yield: 4 servings

Author: Wendy Klik

Spaghetti al Limone

The bright, fresh taste of lemons turns this easy pasta dish into something special. Perfect as a Meatless Monday Meal or as a side dish.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 1 lemon
• 12 oz. spaghetti
• salt and pepper, to taste
• 3/4 c. heavy cream
• 6 T. butter
• 3/4 c. parmesan cheese, plus more for sprinkling, if desired

Instructions

1. Bring a large pot of generously salted water to a boil.  Cook pasta to very al dente ( a couple minutes less than cooking time on package)
2. Finely grate the lemon zest into a large heavy pot.  Add cream to the pot and cook over medium heat, whisking, until it just comes to a simmer.  Reduce heat to medium low and whisk in the butter, 1 Tablespoon at a time, until melted and the sauce is creamy. 
3. Scoop out 3/4 c. of the pasta water and add it to the cream sauce.  Increase heat to medium.  Using tongs or a spider transfer the pasta to the sauce and cook, tossing frequently and adding the parmesan gradually until sauce is thickened and creamy.  Squeeze the juice from the lemon into the pot, toss again, adding more cheese or a little more water if needed to get the sauce to your desired consistency.
4. Serve immediately.

Notes:

Adapted from a recipe found at Epicurious.

Nutrition Facts

Calories

509.83

Fat (grams)

38.71

Sat. Fat (grams)

23.95

Carbs (grams)

31.31

Fiber (grams)

1.71

Net carbs

29.60

Sugar (grams)

2.78

Protein (grams)

10.97

Sodium (milligrams)

531.85

Cholesterol (grams)

110.88

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