RECIPE MAGIC!

LEMON SPAGHETTI WITH PARM

Lemon spaghetti offers a bright, refreshing culinary experience that dances on the palate. Al dente pasta coated in a silky emulsion of extra virgin olive oil with a bit of crisp lemon balsamic carries vibrant citrus to each forkful. The simplicity of the dish belies its sophisticated flavour profile—light enough for a lunch and uncomplicated enough for a late night snack. 

INGREDIENTS:

  • 1 pound (454g) spaghetti
  • 1/2 cup Lemon EVOO
  • 2 tbsp Sicilian Lemon white balsamic
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 tsp salt, plus more for pasta water
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp fresh parsley, chopped (optional)
  • 1/2 to 1 tsp red pepper flakes 

DIRECTIONS:

Bring a large pot of water to a boil. Add a generous amount of salt and cook the spaghetti according to package directions until al dente. While the pasta cooks, prepare the sauce. In a large bowl, combine EVOO, balsamic, cheese, salt and pepper. Whisk until well combined. Drain pasta, reserving 1/2 cup pasta cooking water. Return pasta to pot. Add EVOO/cheese mixture and gently toss with pasta. Add a bit of pasta water, stirring until sauce is creamy and coats spaghetti. Serve immediately with extra cheese. Garnish with parsley and red pepper flakes if using.