Pasta al Limone Recipe: Fresh, Creamy (no cream used!) & Bursting with Flavor!
We're using high-quality Liguori Linguine, paired with a vibrant sauce made with just a few simple ingredients: lemon zest, lemon juice, extra virgin olive oil, garlic, fresh basil, parmesan cheese, and a pinch of salt. No cream, just pure citrusy goodness! This light yet flavorful recipe is perfect for a quick weeknight dinner or an impressive meal for guests. Ready in under 20 minutes, it’s a must-try for pasta lovers!
Ingredients
- 250 g of Linguini pasta
- 1 ½ tbsp of rock salt
- 4 tbsp of olive oil
- 3 lemons zest of one lemon and the juice of two lemons
- 2 cloves garlic minced
- 2 knobs of butter
- 150 g parmesan cheese grated
- freshly cracked black pepper
- a handful of basil
Instructions
- in a shallow pot with a little bit of water
- add 1 ½ tbsp of rock salt
- once the water is boiling add 250 g of Linguini pasta
- cook it for 10 minutes
- in a pan start your sauce by heating it up
- add 4 tbsp of olive oil
- add the lemon zest and let that fry a little bit
- add half of the lemon juice
- let that simmer off
- add the minced cloves of garlic
- reduce the heat a little bit so you don't burn the garlic
- once the pasta is almost ready add 2 knobs of butter
- add a pinch of salt
- take two of the cut lemons and let them fry in the pan to give extra lemon flavor to your sauce
- leave them there a little bit
- remove the lemons from the pan
- once the pasta is just about ready, switch it off and transfer all the pasta in the pan
- crank up the heat a little bit so you can start making your sauce
- add the rest of the lemon juice
- take some of the pasta water and add that to the pan
- let it cook until the water is evaporated
- add a handful of basil
- keep steering around
- when the sauce starts to thicken up
- add 150 g of grated parmesan cheese
- add freshly cracked black pepper
- ready to serve