Spaghetti in a creamy lemon-garlic-fresh parsley sauce
Exceptionally simple, this pasta dish is filled with flavours. Comparable to the famous Italian “aglio e olio” (oil and garlic spaghetti) but with that extra zest and lemon juice freshness, this humble dish is simply stunning!
|Prep time: 10 minutes|
|Cooking time: 10 minutes|
|Servings or yield: Side dish for 4 or main dish for 2|
|Difficulty level: Easy|
|300 g spaghetti|
|2 fresh garlic cloves, minced|
|2 tbsp. (30 ml) butter|
|2 tbsp. (30 ml) lemon zest, grated|
|1/4 cup (60 ml) brandy or white wine|
|1 cup (250 ml) cream 35%|
|1/4 cup (60 ml) fresh lemon juice|
|½ cup minced fresh parsley leaves|
|1 tsp. olive oil|
|Salt and pepper to taste|
|Parmesan cheese, optional|
Bring a large pot of salted water to boil. When water is boiling, add the pasta and cook 4 minutes or until al dente. Drain, do not rinse, drizzle with olive oil, mix well and set aside.
In a large pan, melt butter over medium-high heat; add olive oil, minced garlic, and lemon zest and cook 2 to 3 minutes. Add brandy or white wine and reduce by half.
Pour cream and lemon juice, stir about 2 minutes or until mixture is boiling. Season with salt and pepper and incorporate the pasta to lemon sauce into pan and stir gently to coat.
Add minced fresh parsley and mix well. Sprinkle with Parmesan cheese (optional).
Remove from heat and serve immediately as main meal or side dish.