Pasta al limone with vegetarian hard cheese

Name: Pasta al limone with vegetarian hard cheese
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Dry wheat spaghetti; 25 g Butter; 40 g Vegetarian hard cheese (Parmesan-style); 8 g Garlic; 10 g Lemon zest; 25 g Lemon juice; 10 g Fresh parsley; 3 g Salt; 1 g Black pepper

Spaghetti tossed in a silky butter, lemon and vegetarian hard-cheese sauce.

Estimated total time: 25 minutes2 portionsAbout 500 kcal per portion

Spaghetti with grated cheese and strips of lemon peel on a white plate — Photo: Luca Nebuloni from Milan, Italy · CC BY 2.0 · Photo source. The photo shows spaghetti, lemon peel and grated cheese, but its cheese may be traditional Parmesan made with animal rennet; this recipe instead specifies vegetarian-labelled hard cheese. Exact pictured ingredients are unverified.

Ingredients for 2 portions

180 g Dry wheat spaghetti
25 g Butter
40 g Vegetarian hard cheese (Parmesan-style)
8 g Garlic
10 g Lemon zest
25 g Lemon juice
10 g Fresh parsley
3 g Salt
1 g Black pepper

Method

Bring a large pot of water to a boil for 180 g dry wheat spaghetti. Finely grate 10 g zest from an unwaxed washed lemon before squeezing 25 g juice. Mince 8 g garlic, finely grate 40 g vegetarian-labelled hard cheese made without animal rennet and chop 10 g parsley.
Add 3 g salt to the pot and cook the spaghetti to the packet’s al dente time, roughly 9–12 minutes. Before draining, reserve at least 150 g starchy cooking water. Meanwhile melt 25 g butter in a broad pan over low heat; warm the garlic and lemon zest for about one minute without browning.
Transfer the pasta to the buttery pan with about 100 g reserved cooking water. Toss vigorously until glossy, then turn off the heat and fold in the grated cheese in two additions. Add 25 g lemon juice and 1 g black pepper, loosening with more reserved water if needed. Divide between two plates and scatter over the parsley; serve at once.

An original two-serving adaptation of Jeanine Donofrio’s lemon pasta, using less butter and an explicit vegetarian hard cheese in place of Parmesan, which usually uses animal rennet. The image shows lemon spaghetti and cheese but cannot verify the photographed cheese’s rennet. Cooking water is reserved, not counted as purchased food; quantities, 25-minute timing and estimated calories are editorial and not kitchen-tested.

Pasta al limone

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Love and Lemons / Jeanine Donofrio — Lemon Pasta

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