Spaghetti Al Limone ( With Lemon )

May 10, 2023May 10, 20230 2

Spaghetti Al Limone: A Refreshing and Zesty Pasta Dish

by The Chefin Pasta

Prep

5 min

Cook

15 min

Ready In

20 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

516

Sugar

Fat

25g

Spaghetti Al Limone is a traditional Italian dish that originated in the Amalfi Coast region. It is a refreshing dish that is perfect for summer days or anytime you crave something zesty and citrusy. The dish is made with spaghetti noodles, heavy cream, butter, lemon juice, and Parmigiano-Reggiano cheese. It is an easy dish to prepare that combines the creaminess of heavy cream with the zestiness of lemon juice, resulting in a delectable pasta dish that is sure to please everyone at the dining table. If you're looking for a new pasta dish to add to your recipe collection, Spaghetti Al Limone is definitely worth a try!

Instructions

1.	Boil a large pot of salted water and cook spaghetti according to package directions.
2.	In a saucepan, melt butter and add heavy cream. Whisk for a few minutes until the sauce starts to thicken.
3.	Add lemon juice, salt, and white pepper. Mix well.
4.	Drain the spaghetti and add it to the saucepan with the sauce. Toss until fully coated.
5.	Serve in bowls with grated Parmigiano-Reggiano cheese on top.

PROS

Spaghetti Al Limone is a light and creamy pasta dish that is perfect for hot days.

It is easy and quick to prepare, and its zesty taste is sure to please the taste buds.

The dish contains healthy fats and protein from the heavy cream and Parmigiano-Reggiano cheese, respectively.

CONS

This dish contains heavy cream, which can be high in calories and fat.

It may not be suitable for people who are lactose intolerant or have a milk allergy.

HEALTH & BENEFITS

Spaghetti Al Limone contains healthy fats from the heavy cream, which can aid in reducing inflammation in the body.
Its lemon juice content can also improve digestion and boost the immune system.

	1 lb spaghetti
	8 ounces heavy cream
	2 teaspoons butter
	1 lemon , juice of
	4 tablespoons parmigiano-reggiano cheese
	salt
	white pepper