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Spaghetti al Limone

4 Servings

15 minutes

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This simple dish may have few ingredients, but it boasts bold, bright flavors. Many versions of include cream, but we preferred to use a little butter and some of the starchy spaghetti-cooking water; this gave the pasta a saucy consistency and light creaminess that didn't mute the freshness of the lemon. Feel free to switch out linguine for the spaghetti and adjust the lemon zest and juice to your taste.




Don't cook the pasta until al dente. Drain it when it's a minute or two shy of al dente; it will continue to cook in the skillet.

15 minutes


  • 5

    tablespoons salted butter, divided

  • 8

    medium garlic cloves, minced


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Donna B.
May 16, 2024
Five star recipe.
Thank you for this recipe. Made exactly per recipe instructions. I served it as a side dish with my baked salmon and spinach with pine nuts. It was absolutely delicious.
Cathy M.
April 25, 2024
Loved this and a new go to
Mary D.
April 21, 2024
Excellent accompaniment to Chicken and sauteed Zucchini
We used the 16 oz package of spaghetti and the zest of 3 lemons, with the juice of 2 - but next time will use the juice of all 3. I used McCormick ground and 1 tsp was a bit too much. I think I got our preferences worked out and company will sit down to this the next time around.
Darrell N.
March 1, 2024
Tasty and simple
Omitted pepper flakes but it was still terrific
Kelly G.
April 26, 2023
Delicious as Written
Made it as written, using chopped parsley - delicious!
Luba B.

So good! I make it all the time! Easy to make. Thank you!

Norma P.

This was a hit! I made it today, and I fell in love with it. Very flavorful. Thank you for sharing.

Nicole H.

Delicious! It is a bit spicy (at least for me) but I feel like that worked with the lemon. Will definitely be making this again.