Lemon spaghetti is one of our regular staples dinners. It’s quick and easy to make, tastes fresh and delicious.
The fresh basil offers that tasty fragrant flavour that nicely offsets the zesty lemon. Just a dash of cream brings it all together, but if you’re a cheese-lover like the boyf feel free to chuck in a handful of freshly grated parmesan.
To serve I was super generous with the coarse sea salt and black pepper. Sometimes we add an extra drizzle of olive oil.
The lemon spaghetti tastes great as a simple supper on its own, but equally works well with fish or chicken. We’ve been known to cook up a chicken escalope and some fresh green beans to bulk out the spaghetti into a full on meal for the family.
Lemon Spaghetti (serves 2)
200g wholewheat spaghetti
3tsp fine salt
4 tbsp olive oil
4 tbsp single cream
coarse sea salt
freshly ground black pepper
2 handfuls of fresh basil (roughly torn or shredded)
large handful of fresh parmesan (optional)
Drop the spaghetti into a large pan of boiling salted water. Cook for about 10 minutes or until al dente. Drain the spaghetti but set aside about 200ml of the water.
While the pasta is cooking, zest and juice the lemons.
In the pasta pan heat the olive oil, cream, lemon zest and 100ml of the pasta water. Once the mixture is boiling return the pasta to the pan and stir in the mixture.
Add the lemon juice and toss the spaghetti. If you want saucier pasta add some more of the pasta water, a little at a time.
Stir in the basil, sprinkle with sea salt and black pepper and serve.