Lemon Spaghetti


Lemon Spaghetti

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Lemon Spaghetti

In the world of Italian pasta recipes, few are as light and simple as this Lemon Spaghetti recipe from Barilla. If nothing else, this is certainly one of the easiest spaghetti recipes that you can make. To be able to add this to your list of healthy pasta recipe, use whole wheat spaghetti and reduced fat cheese instead.


This recipe comes courtesy of Barilla.

Serves4 to 6


  • 1 pound Barilla spaghetti
  • 2/3 cup olive oil
  • 2/3 cup Parmesan cheese, freshly grated
  • 2 fresh lemons
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/3 cup fresh basil, chopped


  1. Juice the lemons to yield 1/2 cup of fresh lemon juice. Grate lemon peels to yield 1 tablespoon lemon zest.
  2. Whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a large bowl to blend. Set the lemon sauce aside.
  3. Meanwhile, Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
  4. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.
  5. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

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Yum! This looks great. I love using citrus in my recipes - it's so bright and delicious.


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