This easy Jamie Oliver Pasta al Limone is a quick and flavorful dish perfect for weeknights. Made with simple ingredients like lemon, garlic, and Parmesan, it’s creamy, zesty, and ready in just minutes. Add greens or beans for extra nutrition, making it a flexible, go-to recipe that’s as satisfying as it is simple.
Ingredients Needed
- 400g / 14 oz spaghetti or linguine
- 2 large unwaxed lemons (zest and juice)
- 1 clove garlic (peeled and bashed, kept whole)
- 100ml / 3½ fl oz olive oil
- 1 tsp flaky sea salt
- 50g / 1¾ oz salted butter (or vegan alternative)
- 40g / 1½ oz Parmesan (or vegan Parmesan-style cheese, grated)
- Optional: 15g / ½ oz basil (leaves picked and torn)
How To Make Pasta Al Limone
- Fill the pasta pan: Add the spaghetti or linguine to a large saucepan. Add the lemon zest, garlic clove, olive oil, and flaky sea salt.
- Add water and cook: Pour 1 liter / 4¼ cups of boiling water into the pan, cover with a lid, and bring to a boil. Remove the lid and simmer for 8 minutes, stirring the pasta with tongs every 30 seconds.
- Add the lemon juice: Squeeze in the juice of one lemon after 8 minutes and simmer uncovered for 2 more minutes.
- Finish the pasta: Once most of the water has evaporated, remove the pan from heat. Stir in the butter and 20g / ¾ oz Parmesan. Let it rest for 1-2 minutes to absorb the liquid and form a sauce.
- Serve: Taste and adjust with more lemon juice, butter, or olive oil if needed. Plate the pasta and top with the remaining Parmesan and torn basil leaves, if using.
Recipe Tips
- Use unwaxed lemons: Choose unwaxed lemons to ensure the zest is clean and free from chemicals, giving your dish a fresher, more vibrant flavor.
- Grate the lemon zest finely: Grating the lemon zest finely will help release more flavor into the pasta, making it even more aromatic.
- Don’t overcook the pasta: Be sure to cook the pasta until just al dente. Overcooking it will make it too soft and cause it to absorb too much of the sauce.
- Let the pasta rest: After adding the butter and cheese, let the pasta sit for a couple of minutes to absorb the remaining liquid and create a creamy sauce.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Pasta al Limone cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 2 days.
- Reheat: Reheat the pasta on low heat for about 5-7 minutes, stirring occasionally. Add a little water or olive oil to help the sauce come together and prevent it from drying out.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 200g)
- Calories: 512
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 132mg
- Sodium: 444mg
- Total Carbohydrate: 64g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 17g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pasta And Peas
- Jamie Oliver Pasta Primavera
- Jamie Oliver Pasta Puttanesca
- Jamie Oliver Red Pepper Pasta Sauce
Jamie Oliver Pasta Al Limone
Description
This easy Jamie Oliver Pasta al Limone is a quick and flavorful dish perfect for weeknights. Made with simple ingredients like lemon, garlic, and Parmesan, it’s creamy, zesty, and ready in just minutes. Add greens or beans for extra nutrition, making it a flexible, go-to recipe that’s as satisfying as it is simple.
Ingredients
Instructions
- Fill the pasta pan: Add the spaghetti or linguine to a large saucepan. Add the lemon zest, garlic clove, olive oil, and flaky sea salt.
- Add water and cook: Pour 1 liter / 4¼ cups of boiling water into the pan, cover with a lid, and bring to a boil. Remove the lid and simmer for 8 minutes, stirring the pasta with tongs every 30 seconds.
- Add the lemon juice: Squeeze in the juice of one lemon after 8 minutes and simmer uncovered for 2 more minutes.
- Finish the pasta: Once most of the water has evaporated, remove the pan from heat. Stir in the butter and 20g / ¾ oz Parmesan. Let it rest for 1-2 minutes to absorb the liquid and form a sauce.
- Serve: Taste and adjust with more lemon juice, butter, or olive oil if needed. Plate the pasta and top with the remaining Parmesan and torn basil leaves, if using.
Notes
- Use unwaxed lemons: Choose unwaxed lemons to ensure the zest is clean and free from chemicals, giving your dish a fresher, more vibrant flavor
- Grate the lemon zest finely: Grating the lemon zest finely will help release more flavor into the pasta, making it even more aromatic.
- Don’t overcook the pasta: Be sure to cook the pasta until just al dente. Overcooking it will make it too soft and cause it to absorb too much of the sauce.
- Let the pasta rest: After adding the butter and cheese, let the pasta sit for a couple of minutes to absorb the remaining liquid and create a creamy sauce.
Jamie Oliver Pasta Al Limone