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Spaghetti with Lemon, Parmesan and Herbs
A recipe from “The River Café London” inspired this light, fresh pasta dish. We boil the spaghetti in a scant amount of water, then use some of the starchy liquid to help form a sauce that clings lightly to the pasta. Lemon zest and juice and a generous amount of fresh herbs add brightness, grated cheese offers savory notes and a combination of extra-virgin olive oil and butter lends the pasta just the right amount of richness.
4
Servings
30 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
1
tablespoon grated lemon zest, plus ¼ cup lemon juice
Reviews
March 16, 2026
My favorite lemon pasta
I’ve made this a number of times, and it turns “spaghetti with marinara” purists on their heels. It’s outstanding and simple. Bright, warming, and savory. I’ve made it with fresh grated parm (optimal) and also (gasp!!) made it with a shaker or Parmesan when I was in a tight spot. Both turned out amazing. This is great to pair with Chicken Salmorglio, or on its own. This recipe is one of the reasons I keep subscribing, despite the many website glitches. Make and enjoy!!
I love any dish that combines pasta and lemon! This was an easy win except for the parsley... I just don't like it very much so I used basil instead of parsley, and 1/4 cup chopped chives (but would use less next time). The red pepper flakes are a MUST and perhaps some additional lemon juice. This recipe can adapt easily to personal preference.
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So delicious and so easy!