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Vegetarian, Italy

Lemon parmesan spaghetti

Lemon parmesan spaghetti is a creamy pasta dish for 4, ready in 20 minutes, rated very easy, costing about €1.50 per person. The key is the sauce, butter, cream and lemon zest melted gently, with the lemon juice stirred in at the very end to keep its fresh kick.

Fresh, creamy lemon parmesan spaghetti, perfect for a night when you want something light without spending hours in the kitchen.

Lemon parmesan spaghetti
Total time
20 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

This dish rests on a simple balance, the mellow richness of butter and cream against the brightness of lemon. Parmesan brings the salty, melty backbone that ties everything together, while the zest perfumes the sauce without weighing it down. The result is creamy pasta that never feels heavy, with a little citrus lift in every bite.

This is the kind of recipe worth keeping on hand for a weeknight when you have neither the time nor the patience for anything complicated. Kids tend to like it too, thanks to its mild, melty flavor, yet it's refined enough for last minute guests. It's especially good in spring or summer, when you want something fresh instead of a heavy saucy dinner.

The ingredients

4 people

Pantry

  • Spaghettioften in the pantry 400 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Untreated lemons 2
  • Fresh basil 1 sprigs

Dairy

  • Butter 40 g
  • Heavy cream 10 cl
  • Grated parmesan 80 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the spaghetti in salted boiling water, keeping a glass of the cooking water. 10 min

    Cook it al dente, it finishes cooking in the sauce.

  2. Meanwhile, melt the butter with the cream and lemon zest over low heat. 4 min

    Don't let it boil, the cream would curdle with the acidity.

  3. Add the spaghetti to the sauce with the parmesan and a little cooking water, then toss.

    Parmesan blends in better off the heat.

  4. Juice one lemon and pour in the juice, taste and adjust the salt and pepper.

    Add the juice bit by bit, to the level of acidity you like.

  5. Sprinkle with basil and fresh zest.

    A few extra parmesan shavings add texture.

Our tips to get it right

  • Grate the parmesan yourself if you can, it melts more smoothly than pre grated parmesan and gives a silkier sauce.
  • Always keep a bit more pasta water than you think you'll need, it loosens the sauce if it thickens too much as it cools.
  • Pick untreated, organic lemons if possible, since you're using the zest, the peel shouldn't have been chemically treated.

The variations

  • Swap the basil for fresh mint for an even cooler note, lovely in summer.
  • Add steamed green asparagus or peas for a fuller, greener version of the dish.
  • For kids who are sensitive to tartness, cut the lemon juice in half and rely mostly on the zest for flavor.

What to serve it with

  • A lemony green salad
  • Crusty bread for the sauce
  • Sparkling water with lemon

Storage

This spaghetti keeps for 2 days in the fridge in a sealed container, but the creamy sauce doesn't freeze well. Reheat gently in a pan with a splash of water or milk to bring the sauce back to life.

Questions about this dish

Can I use heavy whipping cream instead of liquid cream?

Yes, heavy cream works fine and gives a slightly thicker sauce. Thin it out with a bit more pasta water if needed.

Do I really need untreated lemons?

Yes, since you're using the zest, the peel needs to be clean and chemical free. Wash the lemons well before zesting them.

Can I make the sauce ahead of time?

You can prepare the butter, cream and zest base a bit ahead, but add the parmesan and lemon juice at the last moment. The sauce tastes best freshly finished over hot pasta.

What kind of parmesan works best here?

Good quality parmesan, finely grated, melts more smoothly and gives a silkier sauce. Avoid overly dry pre grated parmesan, which can turn grainy in the sauce.

How long does it take to make a lemon parmesan spaghetti?

Count 20 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a lemon parmesan spaghetti?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lemon parmesan spaghetti cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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