Lemon Spaghetti

Name: Lemon Spaghetti
Yield: 2–3 Servings
Cuisine: Italian
Ingredients: Extra virgin olive oil (lemon olive oil is best if you can get it); 2–3 fresh garlic cloves, thinly sliced; Extra virgin olive oil (lemon olive oil is best if you can get it); Fresh flat-leaf parsley, coarsely chopped for garnish; Panko bread crumbs; ½ pound spaghetti (lemon scented spaghetti if you can find it); ½ pound spaghetti (lemon scented spaghetti if you can find it); Grated zest of 1 fresh or frozen lemon; Grated zest of 1 fresh or frozen lemon; Crushed red chili flakes; Sea salt

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

This pasta dish is so simple and so delicious, you’ll want to make it every...single...day. And that’s good news. Your liver will love the lemon; your blood will love the parsley and your heart will love the olive oil.

Ingredients

Extra virgin olive oil (lemon olive oil is best if you can get it)
2–3 fresh garlic cloves, thinly sliced
Crushed red chili flakes
Sea salt

Europe
Italy
Mediterranean
Pasta
Vegan

Method

Bring a pot of well-salted water to the boil, but with only enough water to cover the spaghetti.

Once you drop the spaghetti, place a generous amount of olive oil, sliced garlic, chili flakes, a pinch of salt and grated lemon zest in a deep skillet over low heat. Simmer until the pasta is ready, about 7 minutes.

Using tongs, carefully transfer the cooked spaghetti (with some coo