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it’s summer: lemon pasta ... also in the south ...
Prep Time15 minutes
Servings: 2
ingredients:
  • 150 g spaghetti
  • 3 tbsp olive oil
  • zest & juice of an organic lemon
  • 2-3 cloves of garlic
  • 2-3 dried chili peppers
  • salt & pepper
  • 2-3 tbsp cream (optional)
  • 1 tbsp minced lemon thyme (optional)
how to:
  • Grate the lemon zest & squeeze the juice.
  • Press the cloves of garlic.
  • Crumble the dried chili peppers or use them as they are.
  • Bring water to a boil & add spaghetti; cook as long as recommended.
  • While cooking the spaghetti heat the olive oil in a pan.
  • Add lemon zest, pessed garlic & chili peppers.
  • Fry softly - really softly - until the spaghetti are fine.
  • Add about 4 tbsp cooking water of the spaghetti & 2 tbsp lemon juice.
  • Add salt & pepper.
  • Discard the chili peppers - if you preferred them whole.
  • Drain the spaghetti & add to the pan. Mix thoroughly.
  • If you prefer more lemon flavour add some more lemon juice - maybe 1 tbsp.
  • optional: Add 2-3 tbsp liquid cream. Mix thoroughly.
  • optional: Add minced lemon thyme on top before serving.
Notes
Prep Time: It’s the preparation of the lemon, the frying as well as cooking the spaghetti.
Garlic & chili peppers: in the end it’s up to you how much garlic or chili you’ll like ... However, don’t skip either the garlic nor the chili peppers!
Cream: The spaghetti cooking water cares for a soft creamy finish - however, if you like it a little more creamy just add some cream (it doesn’t hurt!).
Lemon thyme: If not available just add plain thyme!
Sorry: no experience w/ reheating or freezing any leftovers!