Pasta al Limone is the perfect spring and summer pasta dish to serve, it’s light and refreshing and so easy to make. You can make this for a weeknight meal or for a special dinner. I recently made it for Easter and served it as a side along with chicken Milanese and everyone loved it, but you can also serve it as a main as well.
I included basil and burrata for mine but you can also add in arugula, asparagus, spinach, peas and other fresh herbs.
This is simplicity at it’s best, some of the basic ingredients you might even have in your own kitchen already. You might think lemon and pasta is an unusual combination but actually it originated in southern Italy in the regions of Sorrento and the Amalfi Coast where lemons are famous and used in many dishes including this pasta dish.
The sauce is silky and balanced and not heavy tasting at all. In my opinion the cream makes it a little more luxurious but you can certainly omit the heavy cream and just emulsify the sauce with the grated Parmigiano and some pasta water.
Use fresh organic lemons, finely grated Parmigiano Reggiano and don’t forget that creamy burrata, quality ingredients are a must!
Simple and elegant Pasta al Limone!
- ½ lb. of pasta, preferably a long pasta like linguine or spaghetti
- ½ cup freshly squeezed lemon juice made from organic lemons as well as 2 tablespoons of zest, plus more for garnish
- ½ cup of heavy cream
- ½ heaping cup of finely grated Parmigiano Reggiano cheese, more for garnish
- 1 large garlic clove finely chopped
- 3 tablespoons of unsalted butter
- a drizzle of olive oil in the pan
- salt and pepper to taste
- a small bunch of basil
- 1 lemon seeded and cut into thin slices, basically for garnish
- 1-4 oz. ball of burrata
- Put the water on for the pasta, make sure you salt the water. When pasta is done cooking reserve some of the pasta water, about a half a cup.
- As the pasta is cooking grab a deep skillet, drizzle the bottom with olive oil and melt the butter.
- Add the garlic but make sure it doesn't burn! You just want it fragrant and slightly soft.
- Add the heavy cream and simmer, it will start to thicken fast.
- Toss in the lemon juice and half of the zest.
- Toss in some torn basil leaves and 2 thin lemon slices.
- The sauce doesn't take long, just a few minutes, shut the heat off and place the cooked al dente pasta in in the cream sauce.
- Toss in the grated Parmigiano turning to coat all the pasta, use the pasta water to loosen up the sauce if need be, just a little at a time.
- Taste and adjust as needed.
- Place your pasta onto a nice platter and tear open your creamy burrata ball and place all over.
- Garnish with additional zest, some basil and more Parmigiano.
- This recipe can easily be doubled, in fact I would encourage you to do so.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
