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The addition of lemon lightens and brightens silky Italian pasta
Milk Street Bowtie Spaghetti al Limone

Spaghetti al Limone

Appears in July-August 2018

15 minutes

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Spaghetti al Limone

Free

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.

4

Servings

Tip

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
1 teaspoon red pepper flakes
3/4 cup dry white wine
12 ounces spaghetti
Kosher salt and ground black pepper
2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice
3/4 cup finely chopped fresh flat-leaf parsley or basil
Grated Parmesan cheese, to serve
Ingredients
  • 5

    tablespoons salted butter, divided

  • 8

    medium garlic cloves, minced

  • 1
  • ¾

    cup dry white wine

  • 12

    ounces spaghetti

  • Kosher salt and ground black pepper

  • 2

    tablespoons grated lemon zest, plus 3 tablespoons lemon juice

  • ¾

    cup finely chopped fresh flat-leaf parsley or basil

  • Grated Parmesan cheese, to serve

.
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Reviews
Tara H.
July 9, 2022
Spaghetti al Limone
Love how light and bright and packed with flavour! Great with salmon and shrimp!
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.


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Spaghetti al Limone

Get Ready to Cook

4

Servings

15 minutes

Tip

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.

Ingredients
  • 5

    tablespoons salted butter, divided

  • 8

    medium garlic cloves, minced

  • 1
  • ¾

    cup dry white wine

  • 12

    ounces spaghetti

  • Kosher salt and ground black pepper

  • 2

    tablespoons grated lemon zest, plus 3 tablespoons lemon juice

  • ¾

    cup finely chopped fresh flat-leaf parsley or basil

  • Grated Parmesan cheese, to serve

Step 1 of 4

Prepare the sauce

3
tablespoons salted butter, divided
8
medium garlic cloves, minced
1
teaspoon red pepper flakes
¾
cup dry white wine

In a 12-inch skillet over medium, melt 3 tablespoons of the butter. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the pepper flakes and cook, stirring constantly, until the garlic begins to turn golden, about 1 minute. Pour in the wine and cook until reduced to about ½ cup, about 3 minutes. Remove from the heat and set aside.

Step 2 of 4

Cook the pasta

12
ounces spaghetti
1
tablespoon Kosher salt

In a large pot, bring 2 quarts of water to a boil. Stir in 1½ teaspoon salt and the pasta; cook until just shy of al dente. Reserve 2 cups of the cooking water, then drain and set aside.

Step 3 of 4

Add the pasta to the sauce

Set the skillet with the garlic mixture over medium-high, stir in 1½ cups of the reserved pasta water and bring to a simmer. Add the drained pasta and toss. Cook, stirring, until most of the liquid has been absorbed, 2 to 3 minutes.

Step 4 of 4

Finish the sauce

2
tablespoons salted butter
1
teaspoon ground black pepper
2
tablespoons grated lemon zest, plus 3 tablespoons lemon juice
¾
cup finely chopped fresh flat-leaf parsley or basil
Grated Parmesan cheese, to serve

Off heat, stir in the remaining 2 tablespoons butter, 1 teaspoon black pepper, the lemon juice and zest, and the parsley. Taste and season with salt and, if needed, adjust the consistency by adding additional pasta water a few tablespoons at a time. Transfer to a serving bowl and serve with grated Parmesan.

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