Spaghettini with Lemon Zest and Chives - Martha Stewart Recipes

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Spaghettini with Lemon Zest and Chives

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    Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.
    Everyday Food, March/April 2003
    • Prep Time 10 minutes
    • Total Time 20 minutes
    • Yield Serves 4
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    Ingredients

    • 1 pound spaghettini, or thin spaghetti
    • Zest and juice of 1 lemon
    • 1 stick butter, cut into small pieces
    • 1 cup ricotta salata cheese, or Parmesan, coarsely grated
    • 2 tablespoons fresh chives, or scallion greens, thinly chopped
    • Salt and pepper

    Directions

    1. In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.

    2. Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.

    3. Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.

    Recipe Reviews

    Reviews (1)

    • amykae
      26 May, 2008

      This is one of my all-time favorite recipes. It's so easy and has flavors I love. We probably make this twice a month in the summer. So good!

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