14 October 2017

Spaghetti with lemon

Main courses

Amazing and delicious, those spaghetti with lemon will delight everyone, whether young or old.
Actually it’s even the favorite pasta recipe of one of my kids…

And as it’s specially yummy with whole grain or gluten free spaghetti, you might even eat them with no guilt…


For 4 guests

  • 500g (1 lb) of whole grain spaghetti
    (or gluten free)
  • 2 or 3 lemons
  • 2 garlic cloves
  • 150ml (2/3 cup) of olive oil
  • 50g (2 oz) of grated parmesan cheese
  • 1 tbsp of Maggi
  • fresh basil
  • pine nuts

Remove the germ from the garlic cloves and crush them with a garlic press.

In a bowl, mix the crushed garlic, the lemon juice, the Maggi and the grated parmesan cheese. Add the olive oil and the chopped fresh basil. Set aside.

Bring a large volume of water to a boil, then add some salt (but not before it boils). Put the spaghetti in the simmering water and cook until al dente. Pour 3 tbsp of the cooking water in the lemon sauce.

Drain the pastas and mix with the sauce.

Arrange the spaghetti on plates, sprinkle with pine nuts, grated parmesan cheese and a pinch of fleur de sel, and add a leaf of fresh basil.

Serve immediately with a green salad.


Plate: Venise @ Bernardaud

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