Lemon Spaghetti


My version of Lemon Spaghetti is light and delicious. I've replaced some of the oil and heavy cream with a small amount of Greek yogurt. This dish is all about freshness and simplicity. If you love lemons, this one's for you!


Ingredients for Lemon Spaghetti:


1 pound spaghetti, cooked according to package directions

reserved 1/2 cup pasta cooking water

juice of two lemons, strained

zest of 1 lemon

2 tablespoon extra virgin olive oil

1/2 cup Greek yogurt

2/3 cup + 1/3 cup parmesan cheese

kosher salt

black pepper

garnish with lemon peel and basil


Time-Saving Tips: The lemon can be juiced and zested in advance.


Let's see what we need.


Let's cook.



While the pasta is cooking, you can make the sauce. It's simple whisk together the lemon juice, zest, oil, 2/3 cup cheese, and yogurt in a bowl. When draining the spaghetti remember to reserve 1/2 cup of the cooking water. Whisk the water into the lemon mixture.


Drain the spaghetti and return to the pot. Pour the lemon mixture on top and season with salt and pepper. Toss the pasta until well combined and then toss in the remaining 1/3 cup of cheese. Garnish and serve immediately.


It's ready! Lemon Spaghetti is incredibly delicious. I can eat it as a main meal, but it also works as a starter or even as a side dish. Tasting is believing so if you've never tried this before give it a try!


Enjoy!


Lemon Spaghetti:

main dish

  • 1 pound spaghetti, cooked according to package directions

  • reserved 1/2 cup pasta cooking water

  • juice of two lemons, strained

  • zest of 1 lemon

  • 2 tablespoon extra virgin olive oil

  • 1/2 cup Greek yogurt

  • 2/3 cup + 1/3 cup parmesan cheese

  • kosher salt

  • black pepper

  • garnish with lemon peel and basil

  • While the pasta is cooking, you can make the sauce. It's simple whisk together the lemon juice, zest, oil, 2/3 cup cheese, and yogurt in a bowl. When draining the spaghetti remember to reserve 1/2 cup of the cooking water. Whisk the water into the lemon mixture.

  • Drain the spaghetti and return to the pot. Pour the lemon mixture on top and season with salt and pepper. Toss the pasta until well combined and then toss in the remaining 1/3 cup of cheese. Garnish and serve immediately

  • Time-Saving Tips: The lemon can be juiced and zested in advance.

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