Lemon Pasta (al Limone)
Servings
2
servingsPrep time
10
minutesCooking time
20
minutesCalories
410
kcalTotal time
30
minutesA simple twist on an Italian classic – blending butter with olive oil incorporates healthy fats and softens the flavors. Fresh mint is not essential, but it’s a delightful addition if available.
Ingredients
56 g (2 oz) of Romano Pecorino or another hard Italian cheese
1 small lemon or 1/2 of a large lemon
1 tsp of salt
112 g (4 oz) of spaghetti
1 tbsp of butter
1 tbsp of olive oil
1 tsp of fresh mint, chopped, optional
1 scallion, chopped
Extra grated cheese for garnish
Salt and pepper, to taste
Directions
- Grate the cheese using a fine grater or micro-plane; divide it in half.
- Grate only the yellow part of the lemon skin using a grater or zester; also divide this in half. Juice the lemon, removing any seeds, and divide the juice in half.
- Bring 3 quarts of water to a boil, add 1 teaspoon of salt, then add the spaghetti. Cook it al dente according to the package directions, approximately 7 minutes. Remove the pan from heat but do not drain the spaghetti yet.
- In a skillet over low heat, melt the butter and add 1 tablespoon of olive oil.
- Mix in half of the lemon juice and the chopped mint, cook for 1 minute. Then add the spaghetti directly from the pot, stirring and cooking for 1-2 minutes until the sauce thickens.
- In a separate bowl, whisk together the remaining lemon juice, lemon zest, cheese, and 1/4 cup of pasta water. Add this mixture to the skillet with the spaghetti, stirring until it’s well incorporated.
- Add the remaining cheese, stir briefly, and remove from heat.
- Serve the spaghetti on plates, garnished with the remaining cheese, chopped green onions, and lemon zest.
