Recipe

Dinner

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Spaghetti Pasta
Extra Virgin Olive Oil
Lemons
, juiced
Garlic Cloves
, cut into very thin slivers
Salt & Black Pepper

Spaghetti w/ Lemon

Spaghetti is the best type of pasta for this recipe, because the olive oil and lemon juice cling to its long thin strands. If you are out of spaghetti, use another dried long pasta instead, such as spaghettini, linguine or tagliatelle.
Total time: 17 min
Servings: 4
Equipment: Stove
  • 16 oz. Spaghetti Pasta
  • 4 tbsp. Extra Virgin Olive Oil
  • 2 Lemons, juiced
  • 2 Garlic Cloves, cut into very thin slivers
  • 1/4 tsp. Salt & Black Pepper
  • Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, until tender, then drain well and return to the pan.
  • Pour the olive oil and lemon juice over the cooked pasta, sprinkle in the slivers of garlic and add seasoning to taste.
  • Toss the pasta over a medium to high heat for 1–2 minutes. Serve immediately in four warmed bowls.