Italian/ Vegetarian

Spaghetti al Limone / Lemon Spaghetti

On the Menu tonight – Spaghetti al Limone or Lemon Spaghetti.

Not too long ago, I made Spaghetti alla Carbonara, and it was fantastic. This is a similar dish, but a little brighter with the lemon.

You can easily make this meal in under 30 minutes and you don’t need a lot of ingredients. All you need is the pasta, lemons, garlic, heavy cream, Parmesan cheese, some olive oil, and red pepper flakes. If you can boil water, you can make this dish.

It sounds like it would be heavy using the heavy cream and the Parmesan cheese, but surprisingly, it isn’t. The lemon and the parsley give it a wonderfully fresh taste, perfect for a summer dinner.

If want to go to Capri, without getting on a plane, put on some Italian music, pour a little limoncello and make Spaghetti al Limone. Let me know how your version turns out.

Spaghetti al Limone / Lemon Spaghetti

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By Patrick Dulmage Serves: 6-8

Spaghetti al Limone / Lemon Spaghetti


  • 1 lb Spaghetti (angel hair pasta would also be great)
  • 3-4 tbsp olive oil
  • 4 garlic cloves, minced or finely chopped
  • 1/2 - 1 tsp red pepper flakes
  • 2-3 lemons, zested and juiced
  • 1/2 cup heavy cream
  • 1 cup Parmesan cheese
  • 1 cup flat leaf parsley, finely chopped
  • 1/2 cup of fresh basil, finely sliced (chiffonade if you want to sound chefy)



Bring a large pot of heavily salted water to a boil (you want to season the pasta)


Add the pasta and let it boil, uncovered, to al dente (read pkg instructions and check it around the time suggested on the pkg)


While the pasta is cooking, heat a large skillet over medium heat


Add the olive oil, garlic, and red pepper flakes


After about 5 minutes, add about a cup of the pasta water, lemon juice, and cream to the skillet


Pasta should be about ready. When al dente, drain and add the pasta to the skillet with the lemon zest and half the cheese


Turn off the heat and toss the pasta in the sauce


Once fully coated, transfer to a serving dish, top with the parsley, basil, and remaining Parmesan cheese

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