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The River Cafe’s spaghetti with lemon
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Serves: 4 as a light main course, 6 as a starter
250g spaghetti
3-4 lemons, juice
150ml olive oil
150g Parmigiano Reggiano, freshly grated
2 handfuls fresh basil, leaves only, shredded
Finely grated unwaxed lemon zest (optional)
1. Cook the spaghetti according to pack instructions in a generous amount of salted boiling water, then drain thoroughly and return to the saucepan.
2. Meanwhile, whisk the juice of 3 lemons with the olive oil, then stir in the Parmigiano Reggiano – it will melt into the mixture, making it thick and creamy. Season and add more lemon juice to taste, if liked.
3. Add the sauce to the spaghetti and shake the pan so that each strand of pasta is coated. Finally, stir in the shredded basil and, ideally, some finely grated unwaxed lemon zest.
Typical values per serving:
Energy |
2,952kJ 709kcals |
---|---|
Fat | 49g |
Saturated Fat | 13g |
Carbohydrate | 43g |
Sugars | 2.6g |
Protein | 20g |
Salt | 0.7g |
Fibre | 3.3g |
(for 4)
This recipe was first published in July 2021.
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