Spaghetti with No-cook Lemon Parmesan Sauce
A perfect pasta recipe with a no-cook sauce for a busy weeknight. 5 ingredients and ready in less than 15 minutes!
Servings: 4
Calories: 359kcal
Ingredients
- ½ lb Spaghetti preferably whole wheat
- ¼ cup extra virgin olive oil
- ¼ cup freshly grated parmesan cheese
- ½ lemon zested and juiced
- ½ tablespoon chopped fresh thyme
- Salt and fresh cracked black pepper
Instructions
- Set a big pot of water to boil, salt the water liberally. Once the water boils, add the spaghetti and cook according to package directions (8-9 minutes).
- While the pasta is cooking, zest the lemon and then juice it. Add the extra virgin olive oil, shredded parmesan cheese and lemon juice to a deep mixing bowl. Whisk to combine. This is your “no-cook” sauce.
- Use tongs or spaghetti server to add the pasta to the mixing bowl with the “sauce”. Add about a ¼ cup of pasta water, lemon zest, chopped thyme and season the pasta with salt and black pepper.
- Toss gently to combine, adjust seasoning, cheese or lemon juice to taste and serve immediately.
Notes
Cook the spaghetti to al-dente (time on pasta package)
Do not drain the pasta, instead “fish out” pasta from the water in which you boiled it and add to the sauce. The hot pasta water and pasta melts the cheese and creates a smooth and creamy sauce with a distinct lemon flavor.
Plenty of fresh cracked salt pepper is an absolute must.
Feel free to add more cheese or lemon juice to your liking.
You can use chopped fresh basil instead of thyme in this recipe.
Nutrition
Calories: 359kcal | Carbohydrates: 44g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 104mg | Potassium: 156mg | Fiber: 2g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 1mg
