Olive Oil Lemon Sauce For Pasta
Looking for a quick but tasty olive oil lemon sauce for pasta? Try our easy 30 minute Italian lemon spaghetti recipe.
Equipment
- garlic presser
- lemon presser
- cheese grater
- 1 large pan
- 1 medium large pot
- 1 pasta ladle
- 1 cooking spoon
Ingredients
- 250 gr Linguine
- 6 tbsp Belmorso Extra Virgin Olive Oil or Novello
- 1 lemon
- 2 cloves garlic
- 30 gr Pecorino cheese grated
- 30 gr Parmesan cheese grated
- 1 tsp Italian mixed herbs
- Fresh parsley to finish the pasta
Instructions
- Boil the water for the pasta with plenty of salt, and cook it following the packaging instructions.
- In the meantime, mince 4 cloves garlic and sauté in 3 tablespoons EVOO. Add the mixed Italian herbs and sauté for 5 minutes. Then, switch the heat off and leave the EVOO to infuse with the flavours. You can cook it for longer, just cover it with a lid as the oil will start splashing.
- Grate your pecorino and parmesan cheeses. You can combine them.
- Squeeze the juice out of your lemon and set aside in a bowl.
- Drain the linguine and leave some cooking pasta water to use for the olive oil lemon sauce.
- Transfer the drained linguine to the pan where you sautéed the garlic in olive oil.
- Add the rest of the EVOO, another 3 tablespoons.
- Add the pasta cooking water, about half a ladle to start with.
- Now, add your lemon juice.
- Add the grated cheeses too.
- Mixed everything well, and serve with a generous dash of black pepper, and some chopped fresh parsley on top. Buon Appetito!
Notes
If you drop your pasta portion to 100 grams, your calories will go down to around 800.