Cheesy lemon spaghetti

Cheesy lemon spaghetti

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

4 out of 5 stars(6) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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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

  1. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 1 minute less than pack instructions.

  2. 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.

  3. 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.

Cook’s tip

Chilli flakes 

Add a sprinkle or two of Cook's Ingredients Chilli Flakes to give this dish a burst of heat.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,107kJ/ 503kcals

Fat

22g

Saturated Fat

14g

Carbohydrates

60g

Sugars

1.5g

Fibre

2.8g

Protein

14g

Salt

0.3g

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