Best 7 Spaghetti Al Limone Recipes

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Spaghetti al Limone, a classic Italian dish, is a simple yet flavorful pasta dish that combines the bright and tangy flavors of lemon with the richness of Parmesan cheese. This dish is a testament to the power of simple ingredients, allowing each element to shine through and create a harmonious balance of flavors. With its vibrant yellow hue and refreshing taste, Spaghetti al Limone is a delightful dish that is perfect for any occasion, whether it's a casual weeknight meal or an elegant dinner party.

Here are our top 7 tried and tested recipes!

SPAGHETTI AL LIMONE



Spaghetti al Limone image

This creamy yet bright lemon pasta, from the cookbook author Marlena Spieler, is simple, elegant and destined to become one of your favorite weeknight dishes. First, combine white wine with the zest of a lemon and reduce until syrupy. Add a generous amount of cream and allow to simmer until it thickens slightly. Toss the pasta with the sauce, a bit of pasta water and Parmesan cheese and stir to coat, adding pasta water if the sauce isn't coming together. Top with extra Parm if you so desire (we always do). If you need a bit more heft, consider topping the noodles with sautéed fish, shrimp or chicken.

Provided by The New York Times

Categories     pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 lemon
1 1/2 cups dry white wine
3/4 to 1½ cups heavy cream, to taste
1 pound spaghetti
3 tablespoons butter, in pieces
3 1/2 to 4 ounces Parmesan cheese, freshly grated
1 to 2 tablespoons extra virgin olive oil, to taste
Sea salt and fresh black pepper, to taste.

Steps:

  • Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 minutes.
  • Remove from heat and pour in about 1/4 cup of cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
  • Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain.
  • Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
  • Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 12 grams, Carbohydrate 61 grams, Fat 31 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 18 grams, Sodium 501 milligrams, Sugar 4 grams, TransFat 0 grams

SPAGHETTI AL LIMONE



Spaghetti al Limone image

A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Pasta     Lemon     Butter     Parmesan     Vegetarian     Peanut Free     Soy Free     Tree Nut Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 7

1 lemon
12 oz. spaghetti or other long pasta
Kosher salt
¾ cup heavy cream
6 Tbsp. unsalted butter
3 oz. Parmesan, finely grated (about ¾ cup)
Freshly ground black pepper

Steps:

  • Using a vegetable peeler, remove two (2"-long) strips of lemon zest. Thinly slice each strip lengthwise into strands; set aside for serving. Finely grate remaining zest into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 Tbsp.; set aside.
  • Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy. Remove from heat; cover to keep warm.
  • Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
  • Scoop out ¾ cup pasta cooking liquid and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1-2 Tbsp. more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt.
  • Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.

SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE



Spaghetti al Limone: Spaghetti with Lemon Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound/457 g spaghetti
1 clove garlic, for rubbing
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons/74 ml extra-virgin olive oil
Salt
1 cup/235 ml finely grated Parmigiano cheese, plus extra for sprinkling
Bunch fresh flat-leaf parsley, leaves picked and chopped

Steps:

  • Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
  • Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
  • When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.

SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE



Spaghetti al Limone: Spaghetti with Lemon Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound/457 g spaghetti
1 clove garlic, for rubbing
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons/74 ml extra-virgin olive oil
Salt
1 cup/235 ml finely grated Parmigiano cheese, plus extra for sprinkling
Bunch fresh flat-leaf parsley, leaves picked and chopped

Steps:

  • Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
  • Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
  • When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.

SPAGHETTI AL LIMONE



Spaghetti Al Limone image

Adapted from Light & Healthy 2012 by America's Test Kitchen. The zest keeps the lemon from becoming washed.

Provided by gailanng

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb spaghetti
1/2 teaspoon salt
1/2 teasoon pepper
1/4 cup extra virgin olive oil, divided
3 tablespoons finely grated shallots
1/4 cup heavy cream
2 teaspoons finely grated lemon zest
1/4 cup lemon juice
1 ounce parmesan cheese, plus additional for serving
2 tablespoons fresh basil, chopped

Steps:

  • Bring 4 quarts of water to a boil in a large dutch oven. Add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 1 3/4 cups cooking water, drain pasta into colander and set aside.
  • Heat 1 tablespoon oil in the now-empty pan and heat over medium heat until shimmering. Add the shallot and 1/2 teaspoon salt and cook until softened, about 2 minutes. Whisk 1 1/2 cups of reserved past cooking water and cream into pot; bring to a simmer and cook for 2 minutes. Remove pot from heat, return pasta and stir until coated. Stir in remaining 3 tablespoons of oil, the lemon zest, juice, Parmesan cheese and 1/2 teaspoon pepper.
  • Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water, if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.

SPAGHETTI AL LIMONE WITH SHRIMP



Spaghetti al Limone With Shrimp image

There are many interpretations of the classic Italian pasta dish, spaghetti al limone, or spaghetti with lemon. Some call for an Alfredo-like sauce made with heavy cream, butter and Parmesan, while others rely on just olive oil, lemon juice, Parmesan and starchy pasta water. This particular recipe, which adds sautéed shrimp, white wine and fresh tarragon to the mix, leans toward the simpler preparation. Without the addition of heavy cream, the sauce has a brighter lemon flavor, which works beautifully with the delicate brininess of the shrimp. Tarragon adds a fragrant note and a bit of complexity to an otherwise fairly straightforward dish. Finally, if there were a time to spring for freshly grated Parmigiano-Reggiano, this would be it. In an uncomplicated recipe like this one, the quality of each ingredient is paramount.

Provided by Lidey Heuck

Categories     pastas, seafood, main course, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 pound spaghetti
1 pound large shrimp (18 to 20 count), peeled and deveined, tails on or off
1/4 cup olive oil
2 lemons, zested (about 1 1/2 packed tablespoons), plus 3 tablespoons lemon juice
1 tablespoon chopped fresh tarragon, plus more for serving
1/2 cup dry white wine
3 tablespoons cold unsalted butter, diced
3/4 cup freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
  • While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
  • Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
  • Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
  • Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
  • Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
  • Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

SPAGHETTI AL LIMONE



Spaghetti Al Limone image

There was great little Italian restaurant in my neighborhood. They used to send out a newsletter with recipes, and this is one of my favorite dishes from this restaurant. This is best served immediately. Cooking times are estimated, as I usually go to the restaurant and order it rather than cooking it myself! Unfortunately, the restaurant closed suddenly, so glad I have this recipe!

Provided by susan_k09

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 tablespoon chopped fresh Italian parsley
1 cup heavy cream
1/2 teaspoon finely chopped fresh lemon zest
2 tablespoons lemon juice
1 cup grated parmigiano-reggiano cheese
1 lb spaghetti noodles, uncooked
1 pinch nutmeg
salt and pepper

Steps:

  • In a large pot of boiling salted water, begin to cook the spaghetti.
  • While the pasta is cooking, melt the butter in a large saute pan over medium-high heat.
  • When the pasta is al dente, drain, shaking well to remove all water.
  • Add pasta to the melted butter, then add cream, parsley, lemon zest, lemon juice, nutmeg, salt, and pepper.
  • Bring to a boil and allow cream to reduce about two minutes.
  • Add cheese and toss gently to mix.
  • Serve immediately.

Nutrition Facts : Calories 917.2, Fat 52.2, SaturatedFat 32.1, Cholesterol 156.9, Sodium 531.6, Carbohydrate 88.3, Fiber 3.7, Sugar 2.3, Protein 24

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will taste. When possible, use fresh, organic ingredients.
  • Don't overcrowd the pan: When cooking the pasta, make sure to not overcrowd the pan. This will prevent the pasta from cooking evenly.
  • Cook the pasta to al dente: Al dente pasta is slightly firm to the bite. This is the perfect texture for spaghetti al limone.
  • Use a good quality olive oil: Olive oil is a key ingredient in this dish. Make sure to use a good quality extra virgin olive oil.
  • Add the lemon zest and juice at the end: Adding the lemon zest and juice at the end of cooking will help to preserve their flavor.
  • Serve with freshly grated Parmesan cheese: Freshly grated Parmesan cheese is the perfect finishing touch for this dish.

Conclusion:

Spaghetti al limone is a simple but delicious dish that is perfect for a weeknight meal. It is light, refreshing, and packed with flavor. With just a few simple ingredients, you can create a dish that will impress your family and friends. So next time you are looking for a quick and easy pasta dish, give spaghetti al limone a try. You won't be disappointed!

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