Lemon Spaghetti Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a vegan alternative that adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and can be used for sautéing.

Cook spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes.

While the pasta cooks, zest the lemons and set aside.

Juice the lemons into a bowl, removing any seeds.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic to the skillet and sauté until fragrant, about 1-2 minutes.

Add the lemon juice and zest to the skillet, stirring to combine.

Once the spaghetti is cooked, reserve some pasta water and drain the rest.

Add the drained spaghetti to the skillet with the lemon sauce.

Toss the spaghetti in the sauce, adding reserved pasta water as needed to create a silky texture.

Stir in chopped parsley and grated parmesan cheese, mixing well.

Season with black pepper and salt to taste.

Serve immediately, garnished with additional parsley and parmesan if desired.

Cooking Techniques

Spice Level:

Allergens