Lemon and Mint Spaghetti

Image of Suzan Najjar
Rated 4.5 based on 5 customer reviews
Lemon and Mint Spaghetti
Lemon and Mint Spaghetti


  • 1 pound spaghetti
  • ¾ cup freshly grated Parmesan cheese
  • ½ 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


  1. 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.
  2. 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.
  3. Season pasta with salt and pepper.
Mealthy tip:

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.


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jen the Mighty

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!

Image of Sam Dalton

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.

Image of Anthony Cohen

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.

Image of Steven Gomes

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.

Image of Kaylee Adams

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.