Spaghetti with Lemon Sauce

For this week’s three day blogging marathon # 46, my theme is lemons. I will be posting 3 days of lemon recipes. For the first day I have very easy, quick and yummy pasta. Spaghetti is cooked until al dente, tossed in lemon sauce and served hot with or without any vegetables.

Spaghetti al Limone, Pasta in Lemon Sauce, Italian Food, Italian Cuisine,  Blogging Marathon,

The first time I made this pasta, I served it with sautéed shrimp and we loved it. The second time I made it for lunch and as I was the only one eating, and since I did not have any other side dish to serve the spaghetti with, I added some roasted mushrooms and zucchini. I liked both these vegetables in this spaghetti. For vegetarians, mushrooms and spaghetti is a good option and if one wants seafood check the suggestion below the recipe.

Spaghetti al Limone, Pasta in Lemon Sauce, Italian Food, Italian Cuisine,  Blogging Marathon,

Source: Cooking Channel
Total Time: 26 – 35 minutes
Preparation Time: 15 – 20 minutes (includes time to boil water for spaghetti)
Cooking Time: 10 – 15 minutes
Serves: 2-3

Ingredients:

  • ½ lb. (approx.) Spaghetti
  • 6 – 8 cups Water
  • 1 tbsp. Salt (to be added to boiling water)
  • Rind of ½ Lemon
  • 1 Lemon, juiced or 3 tbsp. Lemon Juice
  • ½ – ¾ tsp. crushed/minced Garlic (adjust to your liking. I like garlic and used ¾ tsp.)
  • 2 ½ tbsp. Extra Virgin Olive Oil
  • 1/3 – ½ cup grated Parmigiano Reggiano
  • ¼ tsp. Salt
  • 1/8 tsp. Black Pepper Powder
  • ¼ – ½ cup Flat Parsley

Vegetables:

  • 8 – 10 Mushrooms, diced
  • 2 small Zucchini, diced
  • 2 tsp. Olive Oil or any Oil
  • 1/8 tsp. Black Pepper Powder
  • ¼ – ½ tsp. Salt

Preparation:

  • Cooking Spaghetti – Cook spaghetti to al dente following the instructions on the spaghetti box. I cooked spaghetti in 6-8 cups of salted (1 tbsp. salt) boiling water for about 11 minutes. Drain the spaghetti and keep ready.
  • Vegetables – While the spaghetti is cooking, roast diced mushrooms and zucchini in a 10” pan in some oil. Add salt and pepper to the vegetables when sautéing. This will take about 5 – 7 minutes on high flame. If the vegetables burn, reduce the flame. Once roasted, keep aside the vegetables.
  • Lemon Sauce – In a bowl take freshly squeezed lemon juice, garlic and whisk by slowly adding extra virgin olive oil to the lemon mixture. Add salt, pepper and cheese and whisk/mix.
  • Serving – Prepare the vegetables and lemon sauce before spaghetti is cooked. Once spaghetti is al dente, drain the spaghetti and add it to the lemon sauce. Give it a good stir. Add the vegetables, parsley and more cheese if one wants. Give it a good stir and serve immediately.

Suggestions:

  • This spaghetti can be served without any topping or with vegetables or with some shrimp. The first time I made it, I served with some shrimp. I marinated 1 pound shrimp with 1/8 tsp. black pepper powder, ¼ tsp. red pepper flakes, ¼ – ½ tsp. salt and 1 tbsp. oil for 30 – 60 minutes. Sauté the shrimp in some oil until the shrimp curls up and change color, and is fully cooked, about 5 – 8 minutes.

This day in 2010: Baked Nippattu
This day in 2011: Soya Chunks & Bottle Gourd in Tomato Gravy
This day in 2013: Aloo Bhujia

Blogging Marathon: Checkout what my fellow bloggers are doing this week on blogging marathon page.

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