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4.34
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3
votes
Pasta al Limone
Author:
Chris Joe
Ingredients
8
oz
pasta
2
tbsp
lemon juice
approximately 1oz
3
oz
parmigiano reggiano
finely grated
1
tbsp
lemon zest
salt
to taste
5
tbsp
butter
70g or 2.5oz
1
cup
pasta water
reserved from cooking pasta
US Customary
-
Metric
Instructions
Finely grate parmigiano reggiano cheese and set aside.
Zest and juice fresh lemons and set aside in separate bowls.
In a large saute pan, melt butter over medium heat while you bring a large pot of water to a boil.
Add salt to the boiling water, and cook pasta of choice to al dente. Transfer pasta directly to the butter.
Off the heat, add lemon juice and 1/2 cup of reserved pasta water to the pasta and butter. Stir until combined.
Add finely grated parmigiano reggiano cheese and continue stirring until an emulsified sauce has formed.
Serve immediately in a warm plate or bowl and top with lemon zest and more parmigiano reggiano.
Nutrition
Calories:
1686
kcal
|
Carbohydrates:
175
g
|
Protein:
61
g
|
Fat:
82
g
|
Saturated Fat:
51
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
21
g
|
Trans Fat:
2
g
|
Cholesterol:
208
mg
|
Sodium:
1839
mg
|
Potassium:
641
mg
|
Fiber:
8
g
|
Sugar:
8
g
|
Vitamin A:
2418
IU
|
Vitamin C:
19
mg
|
Calcium:
1088
mg
|
Iron:
4
mg