How to Make PASTA al LIMONE Like an Italian (Lemon Pasta Recipe)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil provides a neutral flavor at a lower cost.

Boil water and add 1 tablespoon of rock salt.

Cook linguine pasta for 10 minutes instead of the packet's 12 minutes, as the last 2 minutes will be cooked in the sauce.

Zest one lemon and juice it, getting as much juice as possible.

Zest a second lemon for later use.

Add 4 tablespoons of extra virgin olive oil to a skillet.

Add the lemon zest and half a glass of lemon juice to the skillet.

Tear fresh mint leaves and add them to the skillet along with the zest from the second lemon.

Once the pasta is ready, transfer it to the skillet to finish cooking for the last 2 minutes.

Reserve a generous amount of pasta water before draining the pasta.

Add the reserved pasta water to the skillet with the pasta and stir for a minute to combine flavors.

Add more lemon zest and mint to the pasta.

Add pecorino romano cheese to the pasta and stir to combine, creating a creamy texture without cream.

Garnish with additional lemon zest and fresh mint before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens