New This Month

Under 30 Minutes

Spaghettini with Lemon Zest and Chives


Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003


  • 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


  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.

Reviews Add a comment

  • jennylove
    13 JUN, 2013
    I do love the flavors ... that subtle lemon thing sure is unique & delish, especially with the salty cheese! But didn't love the way the "sauce" came together for me. Was definitely more of a "lump" of mushed-up ingredients, and very difficult to stir into the tender spaghetti. Flavors are so good that I'll definitely continue to experiment with this one ... Could be as simple as rinsing the cooked pasta? (which i never do!) Maybe farfalle or gemelli? Melt the butter? Sprinkle cheese at the end?
  • 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!