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Simple lemon pasta

Ingredients (1 serving)

  • 30 g butter
  • 1 tsp good olive oil
  • 1 large lemon, preferably organic, washed thoroughly with hot water
  • 100 g tagliatelle pasta
  • 30 g Parmesan cheese
  • 100 g zucchini
  • salt, pepper

Method (20 min)

  1. Grate the yellow part of the lemon peel, then cut the lemon in half and squeeze out the juice.
  2. Add butter, oil, half the lemon zest and half the lemon juice to a small pan. Cook for about 5 minutes over medium heat until the butter has melted and the lemon juice has thickened slightly and become even more lemony. Then remove the pan from the stove to wait for the pasta to be ready.
  3. Bring a large pot of water to a boil, season with salt, and cook the tagliatelle one minute less than the time indicated on the package.
  4. While the pasta is cooking, cut the zucchini into long strips. I used a spiraliser, but you can also do it with a vegetable peeler. Grate the Parmesan finely.
  5. Once the pasta is almost ready, set aside 0.5 dl of the pasta cooking water. Drain the pasta and add it immediately to the sauce pan. Add the zucchini strips, the remaining lemon juice and zest, grated cheese, and pasta water to the same pan. Cook while stirring over low heat until the cheese melts and the pasta water combines the other ingredients into a sauce that nicely sticks to the pasta. Add salt and pepper to taste.
  6. Serve immediately!