Lemon Spaghetti

Prep Time
Cook Time
Ready In

"Fresh and lovely. great on its own. If you have leftover cooked asparagus cut it up into it as well."

Original is 4 servings


  • Serving Size: 1 (348.5 g)
  • Calories 755.7
  • Total Fat - 29.7 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 32.9 mg
  • Sodium - 438.6 mg
  • Total Carbohydrate - 101.1 g
  • Dietary Fiber - 4.5 g
  • Sugars - 4.3 g
  • Protein - 34.3 g
  • Calcium - 619.8 mg
  • Iron - 5.2 mg
  • Vitamin C - 84.5 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Place spaghetti in a pot of boiling salted water and stir immediately to prevent from sticking.

Step 2

Cut garlic in half and rub exposed area along the interior of a large serving bowl. This way the flavour of raw garlic will cover the inside surface of the bowl. Discard the garlic.

Step 3

Add freshly squeezed lemon juice and slowly drizzle in extra virgin olive oil while stirring. Stir well until the ingredients have emulsified. Mix in salt and parmesan cheese.

Step 4

When the spaghetti is ‘al dente’, drain and add to the serving bowl. Mix well. Sprinkle with parmesan cheese, parsley and lemon zest. Serve immediately.


No special items needed.

10 Reviews

Edna Eats

This was delicious! I sauteed pea pods and added them in with the pasta when they were al dente. Yum!


review by:
(20 Dec 2019)

Daily Inspiration

What a nice refreshing pasta and if you love lemon - you'll love this spaghetti dish. It makes a great side to a meat and that's how I served it. YUM!


(24 Oct 2019)


Oh yes it is lemony and delicious! Used soba noodles, avocado oil and a mixture of Grana Padano and a wee bit of feta that needed to be used. Served it with salmon patties and coleslaw. Thank you for sharing this awesome recipe Marramamba! Made for Billboard Recipe Tag.


review by:
(1 Sep 2019)

Avery And Maxs Mom

I thought this would go well with my baked fish and it was so delicious! Fresh lemony flavors in every bite. Very much enjoyed by my kids and I!


(2 Feb 2019)


Half a recipe made a lovely dinner for two with salad. We used lemon thyme from our garden (vs. the parsley), but I know we would have liked it with the parsley too. Just added a lit bit less oil. Very nice flavors.


review by:
(12 Sep 2016)


We loved this...I cut the recipe in half and felt we got 3 servings as a side dish...I really don't care for the flavor of parsley so I used cilantro instead...this is a keeper...made for FYC tag game...


review by:
(2 Jul 2015)

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