I’ll admit, when I first heard of lemon spaghetti, i thought the person telling me about it was crazy! I’m a big fan of spaghetti with red sauce, spaghetti with alfredo sauce, etc. But, as I’ve learned, any pasta is good pasta and so I decided to try it!
After one try, I liked it but it wasn’t a favorite yet. This recipe makes a huge portion (so you may want to cut it in half if you’re cooking for 1-2 like me) and I had leftovers for days! It soon became a favorite after those extra servings. It’s creamy, zesty and even a little spicy. This is a very easy recipe which can be completed in 30 minutes or less. Bon appetit!
Rachel Ray’s Lemon Spaghetti
1lb spaghetti (or other pasta shape)
Extra Virgin Olive Oil
4 Garlic cloves – chopped
1/2 – 1 teaspoon red pepper flakes (depending on how spicy you like)
2 large lemons, zested and juiced
1 cup heavy cream
1 cup of parmigiano reggiano
Bring water to a boil, add spaghetti noodles.
Meanwhile, heat a dutch oven or large skillet over low. Add oil, garlic cloves and red pepper flakes and let cook through. Add the lemon juice, a ladle of the pasta cooking water and the heavy cream to the pan. Heat thoroughly.
Drain pasta when al dente.
Add lemon zest and the cheese to the cream sauce. Season with salt and pepper. Add pasta to the sauce and toss. Top with parsley!