If during the colder months succulent and forceful pasta dishes, lasagna style, cannelloni or gratins with their good sauce and layers of cheese, now in summer the body asks me for lighter options. And not everything has to be salads, as this very fresh lemon spaghetti recipewith a honeyed point.
For some reason one day I found several different recipes online for pasta cooked with lemons, and in the end I couldn’t resist trying it at home. You will know by now that I am passionate about this citrus fruit, and that is it is said that in Murcia we add lemon to practically everything. Well, we must add pasta to that repertoire, since we loved the recipe.
Heat plenty of water in a large pot, salt and bring to a boil. Cook the spaghetti until they are al dente, following the instructions on the package. Drain and reserve, saving the cooking water.
Wash the lemons well. Grate the skin, only the yellow part, and reserve in a bowl. Cut the lemons into quarters. Melt the butter in a wide pan and add the lemons over medium heat. Lightly salt and let them brown well. Remove from heat and drain to remove juices.
Heat the pan again with the lemon juice and add the cream cheese. Let it melt, add the Parmesan cheese, thyme, oregano and a little pepper. Add a few tablespoons of the pasta cooking water to get a creamy sauce. Add the spaghetti and reserved lemon zest and stir well to impregnate with the flavors. Serve with fresh basil, a drizzle of olive oil and cheese to taste.
With what to accompany spaghetti with lemon
I like to accompany a pasta dish like these lemon spaghetti with a simple salad, especially taking advantage of the good seasonal tomatoes, with some ventresca or some anchovies to add some protein to the menu. If you want a much creamier sauce, you can add a little light cream to the cooking before incorporating the spaghetti.
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