Simple Lemon Zest Sauce

Serves: 4  Ingredients Linguine-Lemon-


  •  400g Fresh Pasta (Linguine, Spaghetti or Tagliolini)
  • 3/4 cup extra virgin olive oil

  • 1 lemon, Juice and Zest

  • 1/2 cup parmesan, freshly grated

  • Parsley, finely chopped

  • Freshly ground pepper

  • Salt


  • Bring a large pot of water to boil.
  • Pare the zest of a lemon with a zester or vegetable peeler, avoiding the bitter white pith, and cut into fine shreds. Reserve a spoonful for final topping.
  • In a medium sized serving bowl, infuse the olive oil with the lemon zest for at least 20 minutes. Cover with cling film to retain the aromas of the oil.
  • Add the salt to the pasta pot when boiling and cook the pasta.
  • In the meantime, mix the parmesan with the oil, freshly ground pepper, half the parsley and three spoonful’s of cooking water.
  • Drain the pasta well al dente, pour onto a serving bowl and mix thoroughly with the oil and lemon zest until well combined.
  • Add a spoonful of pasta water if necessary to dilute sauce further to a creamy consistency.
  • Sprinkle with remaining parsley, lemon zest and serve immediately with more parmesan on the side.
I got this recipe from thinksicily.com                                    Shop-Pasta


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