Lemon spaghetti
Anyone who loves the taste of sun-ripened lemons will also love this dish. It takes no time at all to prepare and the result is a light but intensely flavorful dish that is particularly effective in the warmer months. Onion, cream, lemon and a few spices – that's all you need. Served with a glass of well-chilled white wine! There's no better and quicker way to start the evening with a home-cooked dish.
Amount
servings
Ingredients list
- 500 g Spaghetti
- 400 ml liquid cream
- 1 lemon organic
- 1 onion
- olive oil extra virgin
- parsley to taste
- salt to taste
- pepper to taste
Directions
- Bring a large pot of well-salted water to a boil and cook the pasta in it until al dente.
- Peel and coarsely chop the onion. Add a little olive oil to a large frying pan and sauté the onion until translucent.
- Wash the lemon very thoroughly and carefully grate the yellow peel from the lemon with a zester grater. Be careful not to grate the white skin underneath, as this contains bitter substances. Place the lemon zest in a small bowl and set aside. Cut the lemon in half and squeeze out the juice.
- Deglaze the sautéed onions with the liquid cream. Add the lemon juice and bring to the boil briefly, stirring constantly.
- Pour the sauce into the cup of the hand blender and blend thoroughly until you have a nice, creamy sauce. Then pour back into the pan, add about half of the lemon zest, season with salt and pepper and bring to the boil again briefly. Then reduce the heat and simmer gently until the pasta is cooked.
- Drain the finished pasta and then add directly to the pan. Mix everything thoroughly and let rest briefly.
- Finally, divide among deep plates, garnish with the remaining lemon zest and chopped parsley and serve hot.Buon appetito!
Tip
If you want an even stronger lemon flavor, you can use fresh chopped lemon balm instead of parsley.
Calories: 342kcal (17%)Carbohydrates: 68.2g (23%)Protein: 11.7g (23%)Fat: 1.4g (2%)
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