Spaghetti al Limone: Spaghetti with Lemon Sauce

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
YIELD: 4 servings


  • 1 pound/457 g spaghetti
  • 1 clove garlic, for rubbing
  • 2 lemons (zest of 1 lemon, juice of 2 lemons)
  • 5 tablespoons/74 ml extra-virgin olive oil
  • Salt
  • 1 cup/235 ml finely grated Parmigiano cheese, plus extra for sprinkling
  • Bunch fresh flat-leaf parsley, leaves picked and chopped


Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.

Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.

When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.



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Newest Ratings and Reviews

Read all 9 reviews

  • on June 13, 2014


    We LOVE this recipe in our vegan version: just finely process 1 cup raw unsalted cashews or almonds and 1/4 cup nutritional yeast and 1 teaspoon salt to make vegan parmesan "cheese", proceed with recipe as written. Our non-vegan family members adored this dish, and of course vegan me was thrilled with how it came out. I had seen David make this on an episode back in November while I was on the mend from a serious bike accident. His spaghetti al limone was the stuff of my pain med-induced delirious dreams but I wanted to wait to make it until it got as warm and sunny as it was on that Italian day on the show. So worth the wait. Thanks David- love it !! My new summer favorite.

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  • on July 08, 2013


    I love this recipe. So easy and nice and light for summer. I added artichoke hearts and a little bit more lemon juice. Not sure what the garlic rub did as I can't taste it. May add some chopped garlic before I reheat for dinner.

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  • on June 24, 2013


    This is a very tasty, zesty dish, very easy to prepare. Keeper!

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