Spaghetti Al Limone

READY IN: 35mins
Recipe by susan_k09

There was great little Italian restaurant in my neighborhood. They used to send out a newsletter with recipes, and this is one of my favorite dishes from this restaurant. This is best served immediately. Cooking times are estimated, as I usually go to the restaurant and order it rather than cooking it myself! Unfortunately, the restaurant closed suddenly, so glad I have this recipe!

Top Review by Phoenix Food Queen

This is the second time I have made this recipe and can't believe I haven't posted a review earlier. This is so easy to make and tasty! I will say this, squeeze real lemons and real lemon zest. Makes a world of difference in the flavor. I tried with bottled lemon juice (the little squeeze lemons) and then this time fresh, fresh wins hands down. I also threw some chicken breasts on my George Foreman grill and Oila! a PERFECT meal.

Ingredients Nutrition


  1. In a large pot of boiling salted water, begin to cook the spaghetti.
  2. While the pasta is cooking, melt the butter in a large saute pan over medium-high heat.
  3. When the pasta is al dente, drain, shaking well to remove all water.
  4. Add pasta to the melted butter, then add cream, parsley, lemon zest, lemon juice, nutmeg, salt, and pepper.
  5. Bring to a boil and allow cream to reduce about two minutes.
  6. Add cheese and toss gently to mix.
  7. Serve immediately.

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