Chef Megan Mitchell

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Spaghetti al Limone

  • Serves: 4
  • Complexity: easy
  • Print
Spaghetti al Limone

Ingredients

  • Kosher salt
  • 8.8 ounce box Barilla Chickpea spaghetti
  • 3 tbsp. unsalted butter
  • 1 small lemon, preferably organic
  • 1 cup heavy cream
  • Freshly cracked black pepper
  • 3/4 cup freshly grated parmesan cheese, plus more for garnish
  • 5 ounces baby spinach

Directions

  1. Bring a large stock pot of water to a boil. Liberally season with salt.

  2. While the water comes up to a boil add the butter and zest from the lemon to a 10-inch high sided skillet. Bring up to heat over medium/medium low and cook until the butter has melted then add in the cream and a large pinch of salt and pepper. Whisk together and simmer on low to reduce slightly, stirring occasionally.

  3. At this point drop the Barilla Chickpea spaghetti and cook per package directions until al dente.

  4. Add the parmesan and spinach to the sauce, stir and cook for 3-4 minutes just to wilt the spinach. Taste for seasoning, adding more salt or pepper as needed.

  5. Once the pasta is ready, add directly to the skillet along with the juice from the zested lemon. Toss together coating the pasta in the sauce. Taste for seasoning. If the sauce is too thick add a ladle or two of the pasta cooking liquid until desired consistency.

  6. Serve in shallow bowls with extra parmesan and black pepper.

    Recipe Courtesy of Megan Mitchell

    Paid Partnership with Barilla US

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