Lemon Spaghetti
Okay, two nights in a row when I give a recipe with dill – but it’s growing fresh in the garden, it tastes wonderful – and this is the best – and quickest! – spaghetti recipe I have!
Use a whole wheat pasta – better for you and tastes great, too!
Lemon Spaghetti
- 3/4 box whole wheat spaghetti
- Kosher salt
- olive oil
- 3 cloves garlic, chopped
- 1/2 tablespoon butter
- zest of one lemon
- 3/4 bottle white wine
- juice of one lemon
- fresh dill
- pepper
- Pecorino Romano, grated
Bring a large saucepan of water to boil. While waiting heat a large skillet, add a very generous amount of olive oil. Add the chopped garlic and let cook for just a moment. Add butter. Add lemon zest, and after a moment add white wine and lemon juice. Remember to enjoy the aromas! Bring to a boil, then lower heat to medium. Add snipped fresh dill. Add salt and pepper to taste.
When water boils add a large handful of salt. Add spaghetti and cook according to package directions. Remove spaghetti from water and add to skillet. Toss with sauce. Add Pecorino Romano before serving with good bread – to get the last bits of sauce on your plate! Enjoy!
Yum! Looks perfect for summer
This sounds (and looks) delicious!