We all love pasta, in its many forms & flavors. This easiest spaghetti makes for a quick mid-week dinner/ lunch. Doesn’t have too many ingredients and tastes wholesome. Warm spaghetti flavored with parsley & lemon melts in your mouth with parmesan cheese. I make it often, at home & this is loved by everyone in my family.
About Spaghetti Pasta
Out of the 600 varieties of pastas available, spaghetti is one of them. Long, thin, solid, cylindrical is how spaghetti typically looks. Traditionally spaghetti is made from ground flour & water, typically durum wheat semolina , which is white in colour because of presence of refined flour. Although whole wheat flour may also be added. With the recent popularity, pastas are now available in many variants for people with dietary restrictions, such as gluten- free, lentil pasta, fortified pasta (with added vitamins & minerals), whole wheat pasta, multi grain pasta to meet the requirements of everyone. Thus the texture typically varies basis the flour & ingredients that have been used. I have used durum wheat Spaghetti in this recipe.
Easy Lemon & Parsley Spaghetti | Easy Spaghetti pasta recipe
Description
This spaghetti dish has very few ingredients thus it is a no-fuss recipe.
All you need is fresh/dried parsley, I have used fresh parsley but you can opt for dried seasoning if fresh parsley is unavailable.
Fresh lemon juice & zest give this dish a remarkable taste, and when topped with fresh toasted bread crumbs & parmesan this tastes heavenly.
I hope you love this !
Ingredients
For the Pasta
For the Topping
Instructions
Preparing the topping
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In a large pan, over medium heat, add olive oil.
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Add the sliced parsley & saute.
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Add the bread crumbs & saute till the breadcrumbs are crispy & golden brown.
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Turn off the heat & add the lemon zest and keep this topping aside in a separate bowl. You can use this same pan, for making the pasta.
Preparing the Pasta
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In a large pot bring water to boil.
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Place the spaghetti in the boiling water and cook until al dente (just cooked 70% & not overboiled). 3-4 min less than what is mentioned on the pasta package.
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Strain the pasta & reserve 1 cup of pasta water.
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Now take back the large pan, on medium heat add butter, red pepper flakes & parsley, and cook for 1 minute.
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Transfer the boiled spaghetti to the pan and add 3/4 cup saved pasta water, continue cooking for 2-3 mins, until most of the liquid has been absorbed into the pasta.
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Turn off the heat & add the grated parmesan cheese, toss the pasta with tongs vigorously, the cheese should melt, you may add a little more pasta water if it starts to dry up.
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Add lemon juice to the pasta & stir.
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Garnish the pasta with the prepared breadcrumb topping generously & serve.
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Note
- If you don't have fresh parsley, you can choose to use dried parsley seasoning, the taste gets slightly affected in terms of freshness but it will still be alright.
- Saving pasta water helped in making this pasta moist & juicy.
- Please remember not to overboil the pasta, as it will be further cooked in pasta water later on, this will ensure spaghetti is not soggy.
