Pasta al Limone Recipe: Fresh, Creamy (no cream used!) & Bursting with Flavor!

Start boiling water in a shallow pot with 1.5 tablespoons of rock salt.

Zest one lemon to get about 1 tablespoon of zest and juice two lemons.

Boil 200-250 g of linguini for 10 minutes, one minute less than the package instructions.

In a separate pan, heat 4 tablespoons of olive oil and add the lemon zest.

Add half of the lemon juice to the pan and let it simmer.

Mince 2 cloves of garlic and add to the pan, cooking until fragrant.

Add 2 knobs of butter and a pinch of salt to the pan.

Fry two cut lemons in the sauce for extra flavor.

Once the pasta is cooked, transfer it to the pan with the sauce.

Add the remaining lemon juice and some pasta water to the pan.

Mix in a handful of fresh basil and let it cook until the sauce thickens slightly.

Add more Parmesan cheese to thicken the sauce further and mix well.

Plate the pasta and garnish with freshly cracked black pepper, more fresh basil, and additional lemon zest.

Equipment Needed

Spice Level: