In the realm of culinary delights, Spaghetti al Limone stands as a testament to the transformative power of simple, fresh ingredients. This exquisite dish, originating from the sun-kissed shores of Italy, captivates taste buds with its vibrant symphony of flavors. At its core lies a delicate balance between the bright acidity of lemons and the rich, nutty flavor of Parmigiano-Reggiano cheese. The addition of garlic, fresh herbs, and a touch of chili flakes elevates the dish to a symphony of flavors, while the silky smooth texture of the spaghetti provides a perfect canvas for this culinary masterpiece.
Aside from the classic Spaghetti al Limone recipe, this article delves into a world of variations, each offering a unique twist on this timeless classic. For those seeking a vegetarian delight, the Zucchini and Lemon Spaghetti presents a symphony of flavors, where tender zucchini ribbons dance harmoniously with the lemony sauce. The Roasted Lemon and Ricotta Spaghetti takes a more sophisticated approach, infusing the lemons with a smoky depth through roasting, while the Lemon Butter Spaghetti offers a rich and velvety indulgence, perfect for a comforting meal.
For those desiring a taste of the sea, the Shrimp Scampi with Lemon and Spaghetti delivers a delightful union of succulent shrimp and zesty lemon, while the Salmon and Lemon Spaghetti offers a lighter and elegant option, where delicate salmon flakes mingle with the vibrant sauce.
This article not only provides a culinary journey through the world of Spaghetti al Limone but also equips home cooks with the knowledge and inspiration to create their own unique interpretations. Whether you're a seasoned chef or a novice in the kitchen, this comprehensive guide will elevate your pasta-making skills to new heights.
SPAGHETTI AL LIMONE
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
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
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
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 WITH SHRIMP
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
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 WITH LEMON SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
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
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
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
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
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: Fresh, flavorful ingredients will make all the difference in your spaghetti al limone. Look for ripe lemons, good-quality Parmesan cheese, and fresh herbs like basil or parsley.
- Don't overcook the pasta: Spaghetti should be cooked al dente, which means "to the tooth" in Italian. This means that it should be slightly firm to the bite.
- Make the sauce while the pasta is cooking: This will help to ensure that the sauce is hot and ready when the pasta is done.
- Use a microplane to zest the lemons: This will give you a very fine zest that will be evenly distributed throughout the sauce.
- Don't let the sauce boil: A gentle simmer is all that is needed to infuse the flavors of the lemon and butter into the sauce.
- Serve immediately: Spaghetti al limone is best served immediately, while the pasta is still hot and the sauce is creamy.
Conclusion:
Spaghetti al limone is a simple but delicious pasta dish that is perfect for a quick and easy weeknight meal. With its bright, lemony flavor and creamy sauce, this dish is sure to please everyone at the table. So next time you're looking for a new pasta recipe to try, give spaghetti al limone a try. You won't be disappointed!
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