Pasta with Lemon Sauce

Pasta with Lemon Sauce

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1/2 pound spaghetti or other pasta (we used strozzapreti)
1 clove garlic, for rubbing
1 lemon (zest of 1 lemon, juice of 1 lemon)
2 1/2 tbsp evoo
1/2 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling
1/4 cup flat-leaf parsley, finely chopped


Cook pasta in a pot of boiling salted water to al dente.
Meanwhile cut the garlic in half and rub the exposed area along the interior of a large serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in evoo while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parm-Reg.

Drain pasta and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Toss and serve immediately.