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Spaghetti al Limone

October 31, 2013

A super fast and delectable pasta treat for Halloween.  It’s also one of my “go to” dinners when there is ‘no way’ I am heading to the grocery store.  I admit, having fresh herbs in the garden can make just about any dinner better, but they can also make the most simple meal laced with unbelievable flavor.


Spaghetti al Limone


  • 1 lb. Spaghetti
  • 1/4 C. Extra Virgin Olive Oil (plus)
  • 1 t. Unsalted Butter
  • 1 Large Shallot (diced)
  • 1/4 C. Heavy Cream
  • 2 t. Lemon Zest
  • 1/4 C. Fresh Lemon Juice
  • 1-2 T. Fresh Chives (snipped)
  • 1/2 C. Freshly Grated Parmesan Cheese
  • Salt and Freshly Ground Pepper


  1. Boil the spaghetti (with a bit of salt), stir frequently until al dente; reserve approx. 1/4 C.; drain pasta and set aside
  2. Heat the oil and butter at low-medium heat; add the shallots and cook for about 3 minutes
  3. Whisk in the reserved cooking water slowly with the cream; simmer for about 2 minutes
  4. Add pasta and combine thoroughly; add the lemon juice and zest, cheese, salt and pepper and addl. oil if needed
  5. Add the fresh chives or other fresh herb and toss thoroughly
  6. (Add addl. pasta water if needed)
  7. Serve immediately on warmed plates; garnish with fresh herbs and serve addl. cheese on the side



Serves: 4

Recipe from (with minor changes)


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