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Spaghetti al Limone (with lemon and olive oil)


Fruity and creamy. Italian spaghetti with lemon, olive oil with a touch of basil. Bright, lemony flavors.













Trans-fat Free, Good source of fiber


1 pound spaghetti
¼ cup olive oil, extra-virgin
1 large shallots
¼ teaspoon salt
¼ cup heavy whipping cream
3 teaspoons lemon zest
¼ cup juice
fresh or imported Italian juice
1 ounce Parmesan cheese
1 x black pepper
fresh ground, to taste
2 tablespoons basil
fresh chiffonade (cut into fine strips)


In a large pot, bring 1 gallon of water and 1 tablespoon of salt to the boil over high heat. Add the pasta and cook until al dente (or to your preferred firmness), about 8 minutes. Reserve 1½ cups of the pasta water. Drain the pasta in a colander and set aside.

Place the pot back on the stove and reduce heat to medium. Add 1 tablespoon of the olive oil, allow to heat for 30 seconds then add the shallot and ¼ teaspoon of salt. Cook until the shallot is beginning to soften, about 2 minutes.

Whisk in the reserved pasta water (1½ cups) and the heavy cream. Bring to a simmer and cook for another two minutes to reduce slightly.

Remove from the heat and add the pasta, toss to coat. Add in the remaining olive oil, lemon juice, lemon zest, Parmesan cheese and black pepper to taste. Toss to coat and distribute the ingredients evenly throughout the pasta.

Cover and let stand for 2 minutes to allow the pasta to absorb the flavors.

Taste, adjust seasoning if needed.

Serve topped with basil and a drizzle of olive oil (if desired) and a bit of grated Parmesan cheese.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 60532% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 206mg 9%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 16%
Sugars g
Protein 33g
Vitamin A 7% Vitamin C 4%
Calcium 7% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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