Spaghetti al Limone

Servings: 2

Total time: 30 Minutes

An Italian classic. Perfect balance of lemon, garlic and cream. Kosher Salt is an essential component to this recipe as it has larger grains and tastes undoubtedly better than any other salt. That first bite will remind you that summer is just around the corner.

INGREDIENTS

4 tbsp Butter

200g Spaghetti

1 tsp Pepper Flakes 

4 tbsp Heavy Cream

2 Crushed Garlic Cloves

3 tbsp Extra Virgin Olive Oil

1 Lemon for Zest and Lemon Juice

2 tbsp Diamond Crystal Salt Co.^™ Kosher Salt

1 tsp Diamond Crystal Sea Salt 

2-3 Stems of Parsley 

Fresh Basil for Garnish

DIRECTIONS

In a GreenPan pot, add water and Diamond Crystal Kosher Salt along with a small lemon peel. 

Bring it to a boil. Add Spaghetti and cook until al dante. Tip: Don’t forget to save about 1/2 cup 

of pasta water just in case the sauce becomes too thick.

In a separate GreenPan pot, add olive oil and butter. Once hot, add chopped garlic and cook it 

for less than a minute. As the garlic is sizzling, add the parsley stem and chili flakes. Twist in 

some Diamond Crystal Sea Salt. Now pour in the juice of a small lemon and let it cook for a few 

seconds. Then add in the heavy cream. Discard the parsley stems. Now let it simmer on a low 

heat.

Add the pasta into the sauce with some freshly grated Parmesan cheese and chopped basil. 

Mix until your pasta is creamy and glistening. 

Finally, plate the spaghetti al limone and add some freshly grated Parmesan cheese with lemon 

zest and basil leaves for garnish. Enjoy