Pasta al Limone for One
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A light lemon pasta for one with butter, garlic, and Parmesan, finished with a little saved pasta water for a glossy sauce.
Ingredients
- 2 ounces dry spaghetti (about 1 cup cooked)
- 1½ tablespoons salted butter
- ½ teaspoon lemon zest
- 1 garlic clove minced
- ½ tablespoon lemon juice
- 3 tablespoons grated Parmesan divided
Equipment
- saucepan
- skillet
- measuring cups
Directions
- Boil the spaghetti in salted water for about 8 minutes, until al dente. Scoop out ¼ cup of the cooking water, then drain the pasta.
- Melt the butter in a 10-inch skillet over medium heat. Cook the lemon zest and garlic in the butter for about 1 minute, then add the lemon juice.
- Add the spaghetti, 2 tablespoons water, and 2 tablespoons Parmesan. Toss until the sauce looks glossy.
- Take the pan off the heat and sprinkle on the remaining 1 tablespoon Parmesan.
Notes
If the sauce is too thick, toss in a little more of the saved pasta water.
Nutrition
Serving: 105g | Calories: 440kcal | Carbohydrates: 46g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 0.8g | Cholesterol: 60mg | Sodium: 445mg | Potassium: 182mg | Fiber: 1.9g | Sugar: 1.8g | Vitamin A: 697IU | Vitamin C: 3.9mg | Calcium: 167mg | Iron: 2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); dry spaghetti counted as dry pasta. Brands and portions vary, so use it only as an approximation.