Welcome to Food of the World – Italy! I’m sorry that I am late to the party, but I am having some major cyber attack issues. My site has been down for quite some time, while some horrible people try to gain control of it. Well I am disinclined to acquiesce to their request….so go away evil cyber bullie!! Can you guess the movie reference? Okay, let’s talk about this Spaghetti al Limone…..
It is light, and tangy, and not what you would usually expect when someone suggests making Italian food. I assure you, that it is indeed a Classic Italian dish…but done my way. 😉
There are several versions of this dish floating around the internet, mostly from celebrity chefs. I simplified it and of course used canned coconut milk in place of the heavy cream. I wanted it to remain light and simple, and still highlight the lemon. Yes, it was difficult for me to make a pasta dish that does not contain garlic!!
Why are there no step-by-step photos you ask? Because I accidental pressed the menu button while taking the photos and somehow managed to delete EVERYTHING! This is not my week! 😉 Enjoy!
Spaghetti al Limone
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Meal type | Main Course |
Ingredients
- 1/4 cup olive oil
- 1/4 cup coconut milk (can) (or heavy cream)
- 1/4 cup lemon juice
- 1 Tablespoon freshly grated lemon zest
- 1/2 cup finely grated Parmesan cheese
- 2 Tablespoons chopped fresh basil
- 1 Pound spaghetti (cooked)
- sea salt & fresh black pepper (to taste)
Directions
| Cook pasta according to package directions. Drain pasta, reserving 1 cup of cooking water. | |
| In a large skillet, heat cream, lemon juice, and olive oil over low heat. Add the cooked pasta, Parmesan cheese, and basil. | |
| Toss together and season with salt and pepper to taste. Add cooking water as needed to thin sauce and coat the pasta. | |
| Serve with additional Parmesan cheese and chopped basil. | |
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This actually reminds me of pasta I had in Italy. Pinning immediately!