Spaghetti with lemon and olive oil (Spaghetti al limone) from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute arugula for basil.

  • Lepa on June 30, 2019

    This was simple and delicious. We made a double batch and I did wince a bit when I saw how much cheese was going into it but the end result was lovely.

  • Rutabaga on May 21, 2014

    As someone who loves simple spaghetti dishes, I was eager to try this one, and it didn't disappoint. The sauce was a little too lemony for my three-year-old, however - odd, considering he will at times suck on raw lemon slices, but I guess he wants it kept out of his pasta. In a hurry, I hastily tore in some basil and arugula leaves at the end, but I think it would meld better with the leaves cut in a fine chiffonade. I mistakenly boiled the lemon juice with the other liquids, rather than adding it later as instructed in the recipe, but this did not seem to cause a problem. I made this a second time, with penne - and now the boy likes it, lemon and all!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.