Cheesy lemon spaghetti

Name: Cheesy lemon spaghetti
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 180 g essential spaghetti; 40 g essential Waitrose unsalted butter; 1 large clove garlic, finely chopped; 1 Cooks' Ingredients Unwaxed Lemon, zest of all and juice of 1/2; 30 g Essential Parmigiano Reggiano, grated; 2 tbsp chopped flat leaf parsley

Ready in 15 minutes, this zingy weeknight winner is made using just a handful of ingredients.

1 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

180g essential spaghetti
40g essential Waitrose unsalted butter
1 large clove garlic, finely chopped
1 Cooks' Ingredients Unwaxed Lemon, zest of all and juice of 1/2
30g Essential Parmigiano Reggiano, grated
2 tbsp chopped flat leaf parsley

Method

Bring a large pan of salted water to the boil. Add the spaghetti and cook for 1 minute less than pack instructions.
About 4 minutes before the spaghetti is ready, melt the butter in a large frying pan over a medium heat. When foaming, add the garlic, ½ the lemon zest and a pinch of salt. Fry, stirring, for 2-3 minutes until the garlic is just golden.
Drain the spaghetti and add to the frying pan with the lemon juice and most of the Parmigiano Reggiano. Toss together to emulsify the sauce, then add the chopped parsley. Serve with a few grindings of black pepper, the remaining lemon zest and the remaining Parmigiano Reggiano sprinkled over.