Lemon and Mint Spaghetti
- 1 pound spaghetti
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- ½ cup fresh lemon juice
- 3 tablespoon chopped fresh mint
- 1 tablespoon lemon zest
- coarse salt and freshly ground black pepper
- Bring a large pot of salted water to a boil. Cook spaghetti at a boil until al dente, about 8 minutes. Remove ½ cup of the pasta water for later use. Drain spaghetti.
- Whisk Parmesan cheese, olive oil, lemon juice, mint, and lemon zest together in a large bowl; add pasta and toss to coat, adding reserved pasta water as needed to keep the noodles separate.
- Season pasta with salt and pepper.
When Parmesan cheese is the star of the dish, make sure to use the best. Opt for Parmigiano-Reggiano cheese and freshly grate it at home for the best flavor. Use a cheese grater or a microplane for best grating results. The microplane produces a really nice delicate strand, making the cheese melt right in to the pasta. Experiment with different types of spaghetti, such as a thin angel hair or thick bucatini.
What others are saying
Kaylee Adams says:
Parmigiano Reggiano was definitely the star of this dish. I thought it was a little dry so tossed in some more oil. I also had to add some grilled chicken to it in order for my boys to eat it.
Steven Gomes says:
Used Parmigiano Reggiano, freshly grated. Very fragrant, rich, and decadent. Also, I used closer to one full cup of cheese. Mint definitely optional.
Anthony Cohen says:
I followed this recipe exactly, but it just felt like it was missing something. I decided to add ground sausage. Next time I may even stir in sautéed spinach.
Sam Dalton says:
This lemon and mint spaghetti is healthy, light, and delicious. We grow fresh mint in our yard so it was a nice way use something fresh from our garden.
Jen the Mighty says:
This is everything. Gone are my days of noodles with butter (okay, not gone, but not as often now that I have THIS recipe in my arsenal) -- lemon juice, olive oil, and mint are here to stay! Love the light flavors. No shade intended towards spaghetti, but I love this with linguine!