Lemon-Lime Pasta

Nutrition · per serving

Steps

1. 1

   Bring a large pot of plenty of water to the boil. Wash the lemon and lime in hot water, dry them completely, and finely grate only the colored zest. Finely chop the garlic and prepare the parsley.

   1 piece Organic lemon, finely grated zest1 piece Organic lime, finely grated zest2 cloves Garlic15 g Parsley, finely chopped
2. 2

   Season the boiling water with the salt and cook the spaghetti according to the package instructions until al dente. Before draining, reserve about 150 ml of the pasta water.

   10 g Salt for the cooking water200 g Spaghettiabout 150 ml Pasta water
3. 3

   While the pasta is cooking, melt the butter in a large skillet over medium heat. Gently sauté the garlic in it for 30 to 45 seconds without letting it brown. Briefly stir in the lemon zest and lime zest.

   40 g Butter2 cloves Garlic1 piece Organic lemon, finely grated zest1 piece Organic lime, finely grated zest
4. 4

   Add the drained spaghetti to the skillet and toss with a splash of pasta water. Swirl the skillet and gradually incorporate more pasta water until a glossy, lightly creamy sauce forms.

   200 g Spaghettiabout 150 ml Pasta water
5. 5

   Remove the skillet from the heat. Fold in the Parmesan, parsley, and black pepper. If the pasta seems too dry, add pasta water by the tablespoon. Serve immediately.

   50 g Parmesan, finely grated15 g Parsley, finely choppedto taste Freshly ground black pepper

Origin & History

Pasta al limone belongs to Italy’s light, aromatic cuisine and is particularly associated with southern Italy and the Mediterranean region. The combination of pasta, butter or olive oil, citrus zest, and hard cheese makes this dish quick to prepare yet intensely flavorful.